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quickbread - Double whammy banana bread


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Rate this recipe 4.6/5 (7 Votes)


  • 4 ripe bananas- well mashed
  • 1 cup cooked chickpeas
  • 1/2 cup coconut butter- melted
  • 3 tsp vanilla extract
  • 1/2 cup agave plus 1/2 tsp stevia
  • 2 cups GF flour (1 cup buckwheat, 1/2 cup ground almonds, 1/2 cup tapioca flour)
  • 1/2 cup dried bananas- chopped
  • 1/4 cup dates- chopped (optional)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon/mixed spice
  • Soy milk (or other liquid) as necessary (I used approx 1/4 cup)


Adapted from


Step 1

Mix together wet ingredients in a small bowl. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix lightly but well with spoon. Add a little soy milk last as necessary to achieve desired consistency (not too stiff).
Once combined, pour the mixture into 4 small/2 medium greased and lined loaf tin or muffin cases and bake at 180C for approx. 20-30 minutes depending on pan size. Test with a toothpick to ensure the centre is cooked. If the top begins to brown before the centre is cooked through lightly cover the pan with tin foil.


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