Although I always advocate for whole, minimally processed foods, so many of you have been asking for recipes that use red lentil or chickpea flour for better ease, accessibility, and everyday practicality. This recipe for Chickpea Flour Banana Cakes is my answer, it is simple, deeply nourishing, and genuinely delicious. By using chickpea flour as a powerful alternative to refined flours, we create a snack that is naturally gluten-free and packed with plant-based protein, fiber, iron, and folate. These nutrients are essential for supporting gut health, heart health, and maintaining stable blood sugar levels. Unlike traditional refined flours that can lead to energy crashes, chickpea flour provides sustained energy and satiety while still delivering a light, fluffy texture when baked correctly. To sweeten these mini cakes, we rely on the natural sugars of ripe bananas and raisins instead of refined sugar. They bring incredible moisture and additional fiber, resulting in soft, fluffy mini cakes that taste just like traditional baked goods. Honestly, no one will even guess they are made with chickpea flour! They are gentle on digestion, deeply satisfying, and perfect for your everyday nourishment.

Chickpea flour, the star ingredient of this recipe, is something I believe should be a staple in everyone’s regular diet. Because it is made from ground garbanzo beans, it carries all the nutritional density of legumes in a versatile, easy-to-use form. It is particularly rich in resistant starch, which acts as a prebiotic to feed the good bacteria in your gut. Beyond digestion, its high protein content makes it an excellent choice for those looking to increase their plant-based protein intake without relying on processed supplements.

Including chickpea flour in your weekly meal prep, whether in these banana cakes, savory pancakes, or as a thickener for soups, helps regulate appetite and provides a steady release of glucose into the bloodstream. It is a functional, “glow-from-the-inside” ingredient that makes healthy eating feel like a treat rather than a chore.

Ingredients

• 2 large ripe bananas (about 350 g with peel or 250 g peeled)

• 2 large eggs

• 4 tbsp olive oil

• 1/2 cup (70 g) chickpea flour, sifted

• 30 g raisins

• 1 tsp baking powder

• 1 tsp vanilla extract

• 1 medium banana (about 100 g peeled, for garnish, optional)

Instructions

1. Start by preheating your oven to 350°F (180°C). Prepare your mini loaf pan or muffin tray by brushing it lightly with oil and lining it with parchment paper to ensure nothing sticks.
2. Peel your ripe bananas and cut them into large chunks, then place them into a large mixing bowl.
3. Use a fork to mash the bananas thoroughly, or if you prefer a perfectly uniform texture, you can use a blender until a smooth puree forms.
4. Add the eggs and olive oil to your banana puree and whisk the mixture until it is fully combined and smooth.
5. Now, add the sifted chickpea flour, baking powder, raisins, and vanilla extract into the wet mixture.
6. Stir carefully until the batter is smooth and free of any lumps. Pay special attention to fully incorporating the chickpea flour so the texture remains consistent.
7. Allow the batter to rest for just a few moments while you prepare the optional banana slices for the topping.
8. Spoon the batter evenly into your prepared baking cups, filling each one about halfway to leave room for rising.
9. If you are using the garnish, gently place a banana slice on top of each mini cake.
10. Bake for 35 to 40 minutes. You’ll know they are ready when they are set, lightly golden, and a toothpick inserted into the center comes out clean.
11. Remove the cakes from the oven and transfer them immediately to a cooling rack.
12. Let them cool slightly before serving. For a beautiful, glossy finish, you can optionally brush the tops with a small amount of warmed fruit jam just before serving.

Nutritional Information

Per 1 Serving:

• Energy: 165 calories

• Protein: 4.66 g

• Fat: 9 g

• Carbohydrates: 18.13 g

• Fiber: 3 g

Prep, Cook, and Servings

• Prep time: 20 minutes

• Baking time: 40 minutes

• Servings: 7 mini cakes

Notes and Recommendations

• Dietary Info: These cakes are naturally Gluten-Free and contain no refined sugar.

• Storage: Store these in an airtight container at room temperature for up to 2 days.

• Extended Freshness: You can refrigerate them for up to 5 days to keep them fresh.

• Freezing: These are great for meal prep! Freeze individual mini cakes for up to 3 months.

• Serving Suggestions: These pair beautifully with a dollop of Greek yogurt, your favorite nut butter, or a drizzle of warmed fruit compote for a more decadent breakfast.