Banana Bread or Muffins (Gluten- and Grain-Free)

Banana Bread or Muffins (Gluten- and Grain-Free)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 124.4
  • Total Fat: 4.1 g
  • Cholesterol: 31.0 mg
  • Sodium: 224.9 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Banana Bread or Muffins (Gluten- and Grain-Free) calories by ingredient
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Introduction

This banana bread is made with chickpea flour instead of traditional grain flour, making it both gluten-free and grain-free while adding some extra protein to each serving.

The recipe works well as a traditional loaf or as muffins, and can be frozen for up to 3 months in an air-tight, sealed zipper bag.

This recipe is for the basic banana bread, and the nutrition information is for only the ingredients in the list. However, I've included some options for additions (e.g., nuts, chocolate chips) at the end of the Cooking Instructions section, along with the additional amount per-serving so you can easily add the extras if you are using a nutrition tracker.
This banana bread is made with chickpea flour instead of traditional grain flour, making it both gluten-free and grain-free while adding some extra protein to each serving.

The recipe works well as a traditional loaf or as muffins, and can be frozen for up to 3 months in an air-tight, sealed zipper bag.

This recipe is for the basic banana bread, and the nutrition information is for only the ingredients in the list. However, I've included some options for additions (e.g., nuts, chocolate chips) at the end of the Cooking Instructions section, along with the additional amount per-serving so you can easily add the extras if you are using a nutrition tracker.

Number of Servings: 12

Ingredients

    DRY:
    1 1/2 cups (135 grams) Chickpea Flour
    1 tablespoon Baking Powder
    2 teaspoons Ground Cinnamon
    1 teaspoon Ground Nutmeg
    1/4 teaspoon Ground Cloves
    1/4 teaspoon Sea Salt

    WET:
    2 large Eggs
    3 large Bananas
    3 tablespoons Brown Sugar
    2 tablespoons Canola Oil*
    2 teaspoons Vanilla Extract

    *or oil/fat of your choice - you can use melted butter, margarine, virgin coconut oil, etc.

Directions

Preheat the oven to 350F. Grease a 9x5-inch loaf pan (You may line with parchment paper if you wish, for easy removal).*

In a large bowl, whisk together the DRY ingredients (flour, baking powder, cinnamon, nutmeg, cloves, and salt.)

In a medium bowl, combine the WET ingredients (eggs, bananas, sugar, oil, and vanilla) until well blended. Alternately, you can use a food processor to combine the wet ingredients.

Add the banana mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan.

Bake for 25-30minutes, until the top is golden brown and a toothpick inserted in the centre comes out clean.

Let the bread cool in the pan on a wire rack for 10 minutes, then transfer it directly to the rack to cool completely.


FOR MUFFINS:

To make muffins instead of a loaf, grease 12 standard size muffin cups. Bake for 10-15 minutes.


OPTIONAL ADDITIONS:

*Chocolate Chips, or Walnuts, or other Nuts*
Add 1/2 cup semisweet chocolate chips, or chopped walnuts (or your favourite nuts, chopped) when you add the wet mixture to the dry mixture.

*Tropical Banana Bread*
Add 1/2 cup unsweetened shredded coconut, chopped. Replace the cinnamon with 1 teaspoon ground ginger and replace the vanilla extract with 2 teaspoons finely grated lime zest.

For nutrition tracking, 1/2 cup of ingredient added to the recipe = 2 teaspoons per serving of bread/muffin.

Serving Size: Makes 12 slices of bread, or 12 muffins (about 54g per serving)

Number of Servings: 12

Recipe submitted by SparkPeople user KALISCHILDE.

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