Friday, March 22, 2013

Banana Bread

Okay, last night I did some experimenting with garbanzo bean flour, I have seen it a lot lately in pinterest recipes and showing up in some of my health and fitness magazines. I picked up a little bag at whole foods last week, it's the Bob's red mill brand, love their products! The smell is different but not bad when you first open the bag but it has the same texture is regular old flour. The website says to substitute for regular flour use 7/8 cup to 1 cup equivelents. I just tossed stuff together for this recipe going with what I knew worked from previous recipes.

I am trying to swith to all organic and natural products but have some things to use up first, like the yogurt and honey in the picture.

My pretty green kitchen aid mixer I got last year for a wedding gift!
Okay I put these in the bread but then after a few bites of the finished product I picked them out, I do not reccommend black wal-nuts they are much more bitter tasting than regular walnuts. I purchased these because they were what I found at the store in the produce area because I saw them remembered I needed them and didn't want to have to run to the baking or nut aisle. Seriously, these are non buono, blah!

All the ingredients mixed up in the bowl

Ready to go in the oven

Finished product, I must say I'm quite surprised by the garbanzo bean flour, I wasn't sure what to expect from it. Now don't expect it to be low calorie or something like that, the main reason for using it in baking is if you cannot eat gluten or if you want to add some more fiber or protein. I chose it mainly to try it out and because I track my nutrition most days I have problems meeting my fiber needs, which surprises me because I choose whole grains for all breads and pastas. I will definitely make this recipe again, excluding the black walnuts and maybe adding in some chocolate chips. The recipe was good, it certainly tasted healthier than regular banana bread, being that I did not add in any sugar it was no where near as sweet as the regular recipes I have made in the past. I am hoping to make some chicken or shrimp this weekend using the garbanzo been flour to bread it, and we'll see how that turns out. I recently saw some recipes using hummus to batter chicken and it looked like it turned out pretty well, the garbanzo bean flour is basically hummus dehydrated without the lemon, garlic, oil, or sesame paste, hahaha, your left with chickpeas (garbanzo beans).
Okay here is the recipe and nutritional info from my page.


1 and 1/4 cups of wheat flour
1 cup of garbanzo bean flour
3/4 tsp baking soda
1/4 tsp salt
3 ripe banana, mashed
6 oz container of light vanilla yogurt
3 tbsp of honey
2 egg whites

Nutritional Info

Fat: 2.5g
Carbohydrates: 60.3g
Protein: 11.9g

mix dry ingredients in a bowl and mix wet ingredients in another then combine and pour into a greased bread pan bake at 350 degrees for 40-50 mins

Serving Size: Makes 1 loaf, serving 2 slices (servings per loaf 5)

Number of Servings: 5


  1. That looks great, but banana in a bread sounds funny :D Like sweet and salty mixed together, random! But well, I love tropicana pizza with pineapple and ham so maybe it can taste good too :D

    1. Your right I can see how it could sound like an odd combo, but it's delicious, it's actually just sweet bread, and way better if you add chocolate chips in it, mmmmm!