Chickpea Banana Bread Recipes

Steps:

• Preheat oven to 350.
• Combine dry ingredients, except for sugar.
• Cream together butter and sugar (easiest if butter is softened to room temperature first).
• Separate the eggs, add egg yolks one at a time, beating after each addition.
• Add dry ingredients, alternating with mashed banana, to butter mixture, beating well after each addition.
• Optional: Can also add walnuts, chocolate chips (my fav!), dried cranberries, etc.
• Whip the egg whites and gently fold into batter.
• Pour into muffin tins, ideally lined.
• Bake at 350 for 18 minutes.
• let cool, then serve warm. Can be refrigerated for a few weeks or frozen for up to a few months! Microwave or toast to reheat.
• Optional: could also substitute 1/8 cup ground flaxseed for flour.

Steps:

• Preheat oven to 350 and grease and flour loaf pan.
• Rinse chickpeas.
• Use blender to mush chickpeas with the yogurt.
• Add bananas and continue to blend till smooth, thick consistency
• Scrape sides and check for large pieces of chickpeas -- if you find them keep blending.
• In one bowl, combine chickpea mixture with all other ingredients.
• Stir together.
• Put in loaf pan.
• Bake for an hour, until toothpick comes out clean.