Protein Packed Chickpea Banana Bread

Looking for a guilt-free snack that’s packed with flavor and keeps you feeling full? Well, I’ve got just the recipe for you! This Protein Packed Chickpea Banana Bread is not only super easy to make but also loaded with wholesome ingredients like chickpeas, bananas, and walnuts. It’s gluten-free, dairy-free, vegan, and perfect for any time of day—whether you need a quick breakfast, a post-workout bite, or just something delicious to snack on.

Try my Keto Almond Orange Cookies recipe.

Why You’ll Love This Recipe

→ Protein-Packed Power – With chickpeas and walnuts, this bread gives you a solid protein boost to keep you going throughout the day.

→ Perfect for Meal Prep – Make a batch at the start of the week, and you’ve got a tasty, grab-and-go snack for the next few days.

→ Healthy Ingredients – No gluten, dairy, or refined sugar here! Just wholesome, feel-good ingredients.

→ Naturally Sweet – Bananas and Medjool dates provide just the right amount of sweetness, without going overboard.

→ Super Moist & Flavorful – Thanks to those bananas and a hint of espresso, it’s a moist, flavorful treat that never feels dry.

→ Vegan & Allergy-Friendly – Whether you’re vegan or just want a recipe that everyone can enjoy, this one’s for you.

→ Easy to Make – With simple ingredients and a short prep time, you’ll have this bread ready to go in no time!

Trust me, you’ll be coming back to this one over and over. 😊

Try my Orange, Carrot and Almond Cake recipe.

What You’ll Need To Make

Key Ingredients You’ll Love in This Recipe:

→ Chickpeas: These little legumes are a game-changer! They’re packed with plant-based protein and fiber, making this banana bread filling and satisfying. Plus, they add a nice texture without overpowering the flavor.

→ Bananas: Not only do bananas make this bread naturally sweet, but they also add moisture that keeps the bread soft and fluffy. A perfect way to use up ripe bananas! 🍌

→ Walnuts: These crunchy guys are more than just a tasty addition—they’re packed with healthy fats and omega-3s. They add a nice texture to the bread and give it a rich, nutty flavor.

→ Medjool Dates: Talk about nature’s candy! These dates are sweet, sticky, and just the right natural sweetener to balance out the savory chickpeas. They’re also high in fiber and minerals, so they’re good for you too.

→ Almond Flour: This gluten-free flour makes the bread light and soft while keeping it low-carb. It’s the perfect flour to keep the texture airy but still hearty enough to fill you up.

Each ingredient brings something special to the table, making this banana bread both healthy and totally delicious.

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Time required: 45 mins

1| Preheat the oven to 375°F (190°C) and line a baking tin with some baking paper. Get that oven ready to work its magic!

2| Toss the chickpeas, 4.4 oz. (125g) of dates, bananas, eggs, almond flour, baking powder, 1.5 espresso sachets, and olive oil into a food processor. Blend it all up until it’s smooth and creamy—trust me, this step is going to smell amazing!

3| Stir in half of the chopped walnuts, then pour the batter into the tin. Smooth it out, and let the magic happen.

4| Pop it in the oven and bake for 30 minutes, or until it’s set but still a little moist. When it’s done, set it on a wire rack to cool completely before removing it from the tin (patience, my friend, it’ll be worth it!).

5| Soak the remaining dates in some hot water for about 5 minutes. Drain them, but save 4 tbsp. of that date water—don’t toss it!

6| Blend the soaked dates, the reserved date water, peanut butter, and the rest of the espresso powder with a hand blender. Add a bit more water if it needs to be smoother.

7| Spread that peanut butter paste over the top of your cooled cake, and sprinkle the remaining chopped walnuts on top. Slice it up, serve, and enjoy!

Hope this helps—enjoy baking! 😊

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Recipe Swaps & Creative Tweaks

Here are some fun recipe swaps and tweak ideas to customize your Protein Packed Chickpea Banana Bread:

Recipe Swaps:

1| Chickpeas: Swap chickpeas for canned white beans if you’re not a fan of the texture—they’ll give you a similar protein boost and a smooth consistency.

2| Bananas: If you’re not into bananas, try swapping them for applesauce for a slightly different flavor and added moisture. It’ll keep the bread soft and just as sweet! 🍏

3| Walnuts: You can use any nuts you love! Try pecans for a sweeter, milder flavor or almonds for some extra crunch.

4| Medjool Dates: If you don’t have dates, you could swap them out for maple syrup or honey (just reduce the amount of other liquid in the recipe to balance it).

5| Peanut Butter: Swap peanut butter for almond butter or sunflower seed butter for a nut-free version that’s just as creamy and delicious.

Tweak Ideas:

1| Add Chocolate: For an indulgent twist, toss in a handful of dark chocolate chips for a sweet surprise in every bite.

2| Flavor Boost: Mix in a dash of cinnamon or vanilla extract to add some extra warmth and flavor to the bread.

3| Protein Powder: If you want to up the protein even more, try adding a scoop of your favorite plant-based protein powder (vanilla works great).

4| Zest It Up: Add some lemon zest or orange zest for a fresh citrusy kick. It’ll balance out the sweetness and add a fresh pop of flavor.

These tweaks let you play around with the recipe based on your tastes or what you have on hand! 🍽

Try my Salted Cinnamon Protein Bars recipe.

Helpful Tips for Success

Here are some useful tips to make sure your Protein Packed Chickpea Banana Bread turns out perfect every time:

1| Use Ripe Bananas: The riper, the better! Overripe bananas give the bread a natural sweetness and make it extra moist. If your bananas are a bit under-ripe, try microwaving them for 30 seconds to soften them up. 🍌

2| Don’t Overmix the Batter: When you’re mixing the wet ingredients with the dry ones, be sure to mix until just combined. Overmixing can make the bread dense instead of light and fluffy.

3| Let It Cool Completely: Once baked, let the bread cool in the tin for a bit before transferring it to a wire rack. This helps it firm up and makes slicing way easier. If you’re in a rush, be patient—it’s worth the wait!

4| Soak Your Dates Well: Make sure you soak the dates in hot water for at least 5 minutes. This softens them up, making them easier to blend into that lovely smooth batter.

5| Play with Add-ins: Want to jazz it up? Toss in some dark chocolate chips, dried fruit, or even seeds like chia or flax for an added boost of texture and flavor. 🍫

6| Check for Doneness: Baking times can vary depending on your oven. Stick a toothpick or cake tester in the center of the bread—if it comes out clean or with just a few crumbs, it’s ready!

7| Storage: This bread keeps well in an airtight container for up to 3 days at room temperature or up to a week in the fridge. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap.

Follow these tips, and you’ll have a delicious, protein-packed treat to enjoy anytime! 🍞

Try my Nutmeg-Spiced Apple Fudge recipe.

Serving Ideas

Here are some fun and tasty serving ideas for your Protein Packed Chickpea Banana Bread:

1| Nut Butter Spread: Spread a little peanut butter, almond butter, or cashew butter on top for an extra boost of protein and a creamy texture. Perfect for breakfast or a mid-day snack. 🥜

2| Yogurt Parfait: Slice the banana bread and layer it with some Greek yogurt, fresh berries, and a drizzle of honey. It’s like a healthy, dessert-style parfait! 🍯🍓

3| Toasted with a Topping: Toast a slice and top it with some sliced bananas and a sprinkle of cinnamon for a warm, comforting treat. 🍌✨

4| Serve with a Smoothie: Pair a slice of banana bread with a refreshing smoothie, like a green smoothie or protein smoothie—it makes a balanced, filling breakfast or snack. 🥤

5| Ice Cream Sandwich: For a fun twist, use two slices of banana bread as the “cookie” and sandwich a scoop of dairy-free ice cream or coconut milk ice cream in between. Perfect for a healthy yet indulgent treat! 🍦

6| With a Hot Drink: Enjoy a slice alongside a cup of coffee or tea for the ultimate snack break. The banana bread pairs wonderfully with a warm beverage. ☕🍞

7| Coconut Whipped Cream: Top a slice with some coconut whipped cream or a dollop of almond cream for a creamy, dairy-free topping that takes it to the next level. 🥥

8| Cocoa Dusted: For a richer flavor, lightly dust the top with some cocoa powder or cinnamon sugar for a little extra sweetness and spice. 🍫

These ideas are perfect for changing up how you enjoy your Protein Packed Chickpea Banana Bread, whether you’re in the mood for something sweet, savory, or super nutritious!

Try my Strawberry Protein Mousse recipe.

Storage Options

Here are some great storage options to keep your Protein Packed Chickpea Banana Bread fresh:

1| Room Temperature: If you’re planning to eat the bread within 2-3 days, simply wrap it tightly in plastic wrap or foil and store it in an airtight container at room temperature. This keeps it soft and moist.

2| Refrigerator: For longer storage, place the wrapped bread in the fridge. It will stay fresh for up to a week. Just make sure it’s sealed tightly to prevent it from drying out. 🧊

3| Freezing: Want to keep it for even longer? Slice the bread and wrap each slice in plastic wrap or parchment paper, then place the slices in a freezer-safe bag. It’ll keep for up to 3 months in the freezer. When you’re ready to enjoy, just let it thaw at room temperature or heat it up in the microwave for a few seconds. 🍞❄️

4| Single Serve Portions: For convenience, portion out individual slices and store them in snack-sized containers or zip-lock bags. This way, you can easily grab a slice on the go!

5| Tupperware or Glass Containers: Store the bread in a sealed glass or plastic container with a tight-fitting lid to keep it fresh. This is especially great if you plan on refrigerating or freezing it for later use.

With these storage options, your banana bread will stay fresh and delicious, ready for whenever you’re craving a healthy snack! 😋

Try my No-Bake Vanilla Protein Bars recipe.

Final Thoughts

And there you have it—your new favorite healthy snack! This Protein Packed Chickpea Banana Bread is perfect for meal prep, a quick breakfast, or just a sweet treat when you’re craving something comforting. Trust me, you won’t even miss the regular flour and sugar. So go ahead, grab those ingredients, and enjoy every bite. Happy baking, my friend!

Recipe Card

Protein Packed Chickpea Banana Bread

Looking for a delicious yet healthy treat? This Protein Packed Chickpea Banana Bread hits the spot! 🥖💪 It's made with wholesome ingredients like chickpeas, dates, and bananas. A snack that's tasty and nutritious? Yes, please! 😎

Courses: Dessert, Snack Recipe Keys: Gluten Free Low Carb M Meal Prep

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Intermediate Cooking Temp: 375  F Servings: 16 Estimated Cost: $ 12 Calories: 182

Ingredients

Servings

• 7 oz canned chickpeas, drained (200g)
• 6.2 oz Medjool dates, pitted, divided (175g)
• 2 ripe bananas
• 3 large eggs
• 2.5 oz almond flour (70g)
• 1 tsp baking powder
• 2 instant espresso sachets, divided
• 2.1 oz walnuts, roughly chopped, divided (60g)
• 1.8 oz natural peanut butter (50g)

Instructions

1. Step 1:

   Preheat the oven to 375°F (190°C). Line a baking tin with parchment paper to prevent sticking.

2. Step 2:

   Place the chickpeas, 4.4 oz. (125g) of dates, bananas, eggs, almond flour, baking powder, 1.5 espresso sachets, and olive oil into a food processor. Blend until smooth and well combined.

3. Step 3:

   Fold in half of the chopped walnuts, then transfer the batter into the prepared tin. Smooth the surface to ensure even baking.

4. Step 4:

   Bake in the center of the oven for approximately 30 minutes, or until the bread is set but still moist. Once baked, remove from the oven and set on a wire rack to cool completely before removing from the tin.

5. Step 5:

   Soak the remaining dates in hot water for 5 minutes. After soaking, drain the dates, reserving 4 tablespoons of the soaking water.

6. Step 6:

   Blend the soaked dates with the reserved date water, peanut butter, and the remaining espresso powder using a hand blender. Add additional water as needed to achieve a smooth, spreadable consistency.

7. Step 7:

   Spread the peanut butter mixture evenly over the top of the cooled cake. Sprinkle with the remaining chopped walnuts. Slice and serve.
   

Nutrition Facts

Servings 16

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Amount Per Serving

Calories 182kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 18g6%

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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