Chickpea Flour Banana Bread

Preheat your oven to °F (350) and line or grease a standard loaf pan.

In a large mixing bowl, mash the ripe bananas (3 medium) until fairly smooth. Add in the maple syrup (3 tbsp), aquafaba (0.375 cup), coconut oil (2 tbsp), and vanilla extract (2 tsp) and stir well.

Add in the chickpea flour (1.5 cup), baking soda (1 tsp), cinnamon (1 tsp), and salt (0.25 tsp). Stir until just combined.

Fold in the chocolate chunks (0.5 cup).

Pour the batter into your prepared loaf pan and bake for [40-50 minutes], or until a toothpick or knife inserted into the center comes out clean. Start 45m timer

Allow the bread to cool in the pan for a while before removing it to continue cooling on a wire rack. Slice and enjoy!

Store leftovers in an airtight container on the counter for 1-2 days or in the fridge for longer. For extended storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.