This banana bread and chickpea smoothie tastes just like the bread that inspires it, but is filled with protein, fiber, and healthy fats to keep you energized all morning long.
If you’re thinking, “chickpeas in a smoothie?” hear me out.
As the weather gets warmer, I begin to crave all the cold things — salads over soups, overnight oats over hot oats, and smoothies! I usually lean towards smoothies for a post-workout or afternoon snack because smoothies don’t keep me full for very long.
But smoothies are so convenient, especially on busy mornings. Whether you’re wrangling busy kids, trying to get out the door quickly (one day, we will be working outside of the home again!), or just need something fast in the mornings, smoothies are a great solution.
But where smoothies usually fail is the fullness factor. And the best way to stay energized for more than a hot second? The trifecta of fullness: protein, fiber, and fat. This banana bread and chickpea smoothie delivers on all 3, and the chickpeas are to thank for the protein and fiber.
This banana bread and chickpea smoothie is a meal in a glass. It’s also perfect for after a longer workouts. The mix of carbs and protein provide the nutrients you need for recovery, quickly — just like my other favorite recovery smoothie.
But really, beans in smoothies.
The idea came to me one day when I was talking to a coworker (a chef) about all of the different things you can do with beans. Seriously, the humble bean (in any form) is so versatile. We were talking about how blended beans add creaminess to soup and then I thought: why can’t you add them to smoothies to smoothies for a boost of plant-based protein?
So I gave it a shot. And it has quickly become my go-to protein source in a smoothie. They not only create a beautifully creamy texture unlike protein powders (which I’ve never liked for a lot of reasons), but they are also allergen-free (no soy or dairy).
I promise you won’t even know they are there.
This smoothie is your favorite banana bread in a glass.
Chickpeas and other beans are little nutrient power houses and budget-friendly
Chickpeas and other beans are packed with plant-based protein, fiber, and tons of vitamins, minerals, and other phytonutrients. One cup has 12g of protein, 11g of fiber, is an excellent source of manganese several b-vitamins including folate, and a good source of iron, potassium, magnesium, and zinc. And you can find a can of beans for less than $1 in many grocery stores.
What you need for the perfect banana bread chickpea smoothie
- Overripe frozen bananas: just like banana bread, you want your bananas to be a little overripe if possible because that brings the sweetness you expect in banana bread without any added sugar. If you didn’t freeze your bananas, you can add ice to the smoothie. That will change the consistency a bit, though.
- Rolled or quick oats: Oats bring the “bread” flavor, and when blended up, help thicken the smoothie. They also contribute some fiber and b-vitamins. Whole grains for the win.
- Chickpeas: for plant-based protein and fiber. You can also use cannellini or great northern white beans.
- Milk: I use unsweetened vanilla almond milk, but you can use any milk you have.
- Walnuts: packed with plant-based omega-3 fatty acids, the nuts add the third factor in fullness, fat. Don’t have walnuts? Try pecans or 1 Tbsp of almond butter. For a nut-free version, you could use 1-2 Tbsp of hemp or chia seeds.
- Vanilla extract and cinnamon: for that true banana bread flavor.
- Medjool date (optional): for a little extra sweetness without any added sugar, I add 1 medjool date.
It’s thick enough to eat with a spoon if you have the time and prefer that method. It also thickens in the fridge if you make it ahead of time, but is still smooth enough to be enjoyed through a straw on-the-go.
Did you make this banana bread chickpea smoothie?
Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@sarahgoldnutrition). I love seeing what you’re up to!
- 3/4 cup unsweetened vanilla almond milk (or other milk of choice)
- 1 frozen banana
- 1/3 cup chickpeas
- 1/4 cup oats
- 2 Tbsp chopped walnuts
- 1 medjool date
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Place all ingredients into a high-speed blender and blend until smooth. For a thinner smoothie you can add more milk.
If you don't have a frozen banana, add a little ice. You may need to reduce the liquid if you like it thicker.
Make a double batch and store it in the fridge. It thickens with storage because of the oats, but can still be enjoyed through a straw.
Amount Per Serving:Calories: 465Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 9mgCarbohydrates: 77gFiber: 13gProtein: 12g