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Ingredients

3 ripe bananas 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed ½ cup melted butter ½ cup chopped pitted dates ½ cup almond flour ¼ cup honey 4 eggs 1 teaspoon baking soda 1 teaspoon grated fresh ginger 1 teaspoon ground cinnamon 1 teaspoon vanilla extract ¾ teaspoon salt

Nutrition Info

189.7 calories carbohydrate: 23.8 g cholesterol: 82.3 mg fat: 9.7 g fiber: 2.5 g protein: 3.9 g saturatedFat: 5.4 g servingSize: - sodium: 398.6 mg sugar: 14.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease 1 large loaf pan.
Blend bananas, chickpeas, butter, dates, almond flour, honey, eggs, baking soda, ginger, cinnamon, vanilla extract, and salt together in a blender or food processor until batter is smooth. Pour batter into the prepared loaf pan.
Bake in the preheated oven until golden brown and a knife inserted in the center of the loaf comes out clean, about 1 hour. Cool in pan for 15 minutes before slicing.

12 servings

This is gluten-free, delicious banana bread. It is high fiber and high protein from the secret ingredient: chickpeas!