Chocolate-Chickpea Banana Bread
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Recipe: #29957
July 12, 2018
Categories: Breads, Desserts, Cakes, Beans, Chickpeas/Garbanzo, Fruit, Banana, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Birthday, Brunch, Entertaining, Game/Sports Day, Picnic, Potluck, Blender, Food Processor, Oven Bake, Low Fat, Vegetarian, Quick Breads, Chocolate, Kosher Dairy more
"From our daily newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (142.1 g)
- Calories 255.5
- Total Fat - 7.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 76.1 mg
- Sodium - 148.1 mg
- Total Carbohydrate - 42.9 g
- Dietary Fiber - 4.5 g
- Sugars - 21.6 g
- Protein - 7.6 g
- Calcium - 62.9 mg
- Iron - 1.8 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 170C, fan forced (190C conventional).
Step 2
Combine two of the bananas, chickpeas, sour cream, olive oil, sugar, eggs and cocoa powder in the bowl of a food processor or blender and puree until smooth.
Step 3
Sift in flour, bicarb and spices, then pulse until smooth.
Step 4
Spoon into two medium loaf tines, lined with baking paper.
Step 5
Peel remaining banana and slice lengthways into four slices and arrange on top and then bake for 40 to 45 minutes, until testing skewer comes out clean.
Tips & Variations
No special items needed.
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