Home Blog Topics Rungry Recipes Banana chocolate chip garbanzo bean cake.

Banana chocolate chip garbanzo bean cake.


 Cake. Chocolate Chips.

Chocolate chips IN cake!

And it’s healthy!? Say whaaaaat?!

Yes. YES. YES!!!

Since I have a serious sweet tooth and I enjoy baking and eating almost as much as I love running I am constantly on the hunt for healthy recipes that tickle the taste buds and fuel me throughout the day. This moist cake-like snack fits the bill as I find myself reaching for a slice when the late afternoon hunger hits (instead of going to the dangerous Whole Foods trail mix bar- phew) .

A few months back the hubs came up with some crazy idea to make a low- sugar, high fiber cake with garbanzo beans as the main ingredient. Garbanzo beans in a cake?! What? Trust me on this one and you won’t be disappointed. Honestly, I’ll admit that at first it sounded less than appealing, but in an effort to be a good, supportive wifey I simply replied, “If you make it, I will eat it.” That day I don’t know what he did in that kitchen to make all of the ingredients magically come together, but the result? Holy wow! A spongy, high fiber and protein, low in fat, cake-like afternoon snack!! Well he showed me! I ate a piece and then another and then another. And that just about brings us up to date. 🙂

The recipe is so simple, delicious, healthy and random that I just had to share!

Hope you enjoy this healthy snack as much as we do!

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1  16-19 ounce can of chickpeas (Garbanzo Beans) rinsed

4  eggs

1/4 cup stevia powder minus 1 Tbsp. 

3/4 cup unsweetened applesauce

1 tsp baking powder

1/2 Tbsp. vanilla extract

2  bananas

1/2 cup dark chocolate chips



Preheat oven to 350 degrees.

In a blender, combine eggs, garbanzo beans, stevia, applesauce, baking powder, bananas, and vanilla extract. Blend until smooth. (Note: don’t put the garbanzo beans in first, as the blender needs something with more liquid to start.)

Pour mixture into a greased 8×8 baking pan. Sprinkle in chocolate chips. Bake for 50 minutes or until crust turns golden brown and begins to crack.

Remove from oven and allow to cool for 15-20 minutes before cutting into slices. Store in fridge. Cake will be spongy and relatively dense, so use a napkin!





Is is just me or is the angle off in this pic? … Let’s just say that a man took it 🙂

One Response

  1. Jessica

    I made the apple version last night!! I think I blended a bit too much, but that just means I have to make more 🙂
    Excited to add this to my repertoire, it really is so simple and fast!

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