I wanted a healthier version of my favorite banana bread, so I came up with this. I added the chocolate to appeal to my kids, and boy did they love it! The garbanzo flour packs a bit of extra protein. Slice and enjoy warm!
Preheat oven to 350 degrees F (175 degrees C). Prepare a loaf pan with cooking spray.
Beat sugar, banana, and yogurt together in a large bowl until smooth. Beat 1 egg into the banana mixture until smooth before adding the second egg and beating again until smooth.
Mix all-purpose flour, chickpea flour, baking soda, ground cinnamon, and salt together in a separate bowl; add to the banana mixture with the water and beat until smooth and batter-like. Stir mashed sweet potatoes into the batter until smooth. Fold chocolate and chia seeds through the batter; pour into the prepared loaf pan.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before slicing.
Per Serving: 252 calories; protein 6.1g; carbohydrates 47.3g; fat 5.3g; cholesterol 37.4mg; sodium 215.8mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.