I had two bananas sitting on my counter that had moved way past spotted and into the “use me now” stage: almost completely black on the outside and perfectly sweet inside. I wanted to use them recipes that were fast, easy, and made with ingredients I already had. These Flourless Chickpea Banana Breakfast Squares were the result one using one banana. I used the other banana for cheesecake style that turned out very tasty too. No worries, I will share that recipe soon as well.
They are soft, lightly sweet, flourless, and ridiculously easy to make. Everything goes into the blender, the batter goes into the pan, and the oven does the rest. I especially love that chickpeas disappear into the batter while adding fiber, plant protein, and a more substantial base than a traditional flour-and-sugar snack.
I kept the sweetness intentionally low by using allulose and a small amount of sugar-free dark chocolate chips. The goal was not to make a “diet dessert.” It was to create a simple, satisfying option that fits more easily into a day built around steady energy, metabolic health, and real food. If you are working on cravings, energy crashes, or your glucose patterns, you can also explore my Blood Sugar Coaching resources.
This recipe makes 8 squares. It will literally take 5 minutes to prep and ~30 minutes to cook.
And remember: food does not need a time-of-day label. Have one as part of breakfast, pack it as a snack, use it as a small pre-workout bite, or enjoy it after lunch or dinner when you want something lightly sweet.
Why You’ll Love These Chickpea Banana Breakfast Squares
- One blender and only a few minutes of hands-on prep.
- Flourless and naturally built around chickpeas, eggs, banana, nuts and seeds.
- Lightly sweet with no traditional added sugar when made with allulose and sugar-free chocolate chips.
- Easy to batch prep and keep in the refrigerator for grab-and-go convenience.
- Flexible toppings: use pumpkin seeds, walnuts, pecans, almonds, hemp seeds, sunflower seeds, or another favorite.
- Family-friendly and easy to pack, with appropriate allergen adjustments when needed.
- Versatile enough for breakfast, a snack, a small pre-workout bite, or something sweet after a meal.
Why I Used Chickpeas and Allulose
Chickpeas are doing more than replacing flour. They contribute fiber, plant protein, and slowly digested carbohydrate. A 2025 systematic review and meta-analysis of controlled crossover studies found that chickpea-containing meals produced a lower post-meal glucose exposure than carbohydrate-matched comparison foods, although the certainty of the evidence was rated low to very low. In other words: chickpeas are a useful whole-food ingredient, but they are not a free pass to promise a flat glucose curve.
I use allulose mainly because it gives me sweetness while keeping added sugar low. Human meta-analyses suggest that allulose taken with carbohydrate-containing meals can modestly reduce post-meal glucose exposure, but the studies have generally used doses around 5–10 grams or more at one time.
One square from this recipe contains far less allulose than those research doses, so I would not claim that one square lowers blood sugar. The bigger advantage here is simply replacing a larger amount of honey or sugar with a low-calorie sweetener while keeping the recipe enjoyable. [2,3]
I topped mine with pumpkin seeds because I love the flavor and crunch. Pumpkin seeds also provide minerals, including zinc; NIH lists one ounce of roasted pumpkin seeds at about 2.2 mg of zinc. Since this recipe uses only 10 grams across the full batch, think of the seeds as a nutrient-dense topping, not a zinc supplement.
