Step 1

In a measuring cup or small bowl, stir together the milk and chia seeds. Let stand for 20 minutes until thickened.

Step 2

Preheat oven to 325F (160C). Line 3 small (5x3 inch/ 12.5 x 7.5 cm) baking pans with parchment paper; lightly grease or spray remaining sides.

Step 3

In a medium bowl, whisk together the chickpea flour, flaxseed meal, baking powder, cinnamon and salt. In a large bowl, mash the bananas until no lumps remain. Stir in the maple syrup, vanilla and chia-milk mixture until blended.

Step 4

Add chickpea flour mixture to banana mixture, stirring until completely blended and no lumps remain. Spoon and spread batter into prepared pans, smoothing the tops.

Step 5

Bake in the preheated oven for 42 to 47 minutes until a toothpickinserted in the center comes out with only a few moist crumbs attached.

Step 6

Transfer to a wire rack and cool in the pans for 10 minutes. Use parchment overhang to remove loaves from pans. Cool completely on wire rack.