Chickpea Banana Bread (vegan)
Can you believe this breakfast combo is made almost entirely of bananas?
I’ve always loved banana bread but wanted to make it more nutritious. So I started experimenting. Adding chickpeas felt a little unexpected at first, but trust me, it works. They blend right in, you can’t taste them, and suddenly your banana bread is packed with protein and more nutrients.
No wheat, no added sugar, no dairy. Just bananas, oats, chickpeas, and spice. Served with a banana nice cream that takes it to another level. A breakfast that feels like dessert and fuels you like a proper meal.
Chickpea Banana Bread (vegan)
High protein, vegan, and wheat-free banana bread made with just 4 ingredients.
Ingredients
Equipment
Method
Bread
- Preheat your oven to 180°C (350°F) and line a loaf tin with baking paper.
- Add ripe bananas, chickpeas (drained), oats (use gluten-free if needed) and pumpkin pie spice or cinnamon to a blender or food processor. Blend until smooth and well combined.
- Pour the batter into the lined loaf tin, top with sunflower seeds if using, and bake for 25–35 minutes, until a toothpick inserted in the centre comes out clean.
- Let the bread cool in the tin for 10 minutes before transferring to a wire rack. Allow to cool fully before slicing.
Nice cream
- Blend frozen bananas and nut butter together until smooth and creamy. Add a splash of plant milk if needed to help it blend.
- Slice the banana bread and serve with a generous scoop of banana nice cream on top or on the side.
