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Chickpea Banana Bread with Cinnamon, Dates and Aleppo Pepper
Ingredients
  • 4 medium ripe bananas (~400g), mashed, plus one extra medium banana, chopped
  • 2 tbsp dark jaggery or maple syrup (adjust sweetness to your liking)
  • 2 tsp vanilla extract
  • ¼ cup water
  • 4 tbsp olive oil
  • 1½ cups (180g) chickpea flour (aka besan/gram flour)
  • ¼ cup (25g) ground flax
  • 2 tsp baking powder
  • 1½ tbsp cinnamon
  • ¼ tsp salt
  • ½ to 2 tsp Aleppo pepper, depending on strength (or use 1 tsp sweet or plain paprika and ¾ tsp cayenne)
  • 4 medjool dates or 6 dried dates, chopped into chunks
  • ½ cup (50g) walnuts pieces or pistachios
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