You guys already know that I’m obsessed with aquafaba. I’m now also obsessed with chickpea flour! High in protein and fiber and naturally gluten-free, what’s not to love?! As its name suggests, chickpea flour makes up the base of this banana bread and you’d never know it. It’s soft, moist and healthy, making for an awesome, quick breakfast or fun afternoon treat.
I don’t know what happened when we got to Kuala Lumpur, but I feel like my baking and cooking game has dramatically improved. Maybe it’s because I finally have my own kitchen again and time and space to experiment. Maybe it’s because our nomadic lifestyle has ended and I again have friends to cook and bake for. Maybe it’s just 6 years of practice finally paying off.