Bang Bang Sauce, Crispy Spiced Chickpeas, and Banana Bread

Ingredients

• 3 tbsp Mayonnaise (For the bang bang sauce)
• 1 tbsp Sriracha (For the bang bang sauce)
• 1 tsp Honey (For the bang bang sauce)
• 1 tbsp Sweet chili sauce (For the bang bang sauce)
• Soy sauce (A splash)
• 1 lata Canned chickpeas, drained (Drain and dry very well; approximately 240 g drained)
• 1 tbsp Olive oil (Use enough to coat the chickpeas well)
• 1 tsp Smoked paprika (Estimated amount)
• 0.5 tsp Ground cumin (Estimated amount)
• 1 diente Garlic (Minced or grated; mentioned in the audio)
• Salt (To taste)
• 2 Very ripe bananas (The riper, the better; approximately 240 g peeled)
• 2 Eggs (For the banana bread)
• 1 cup All-purpose flour (The post indicates flour but does not specify an amount; estimated measurement)

Steps

1. 1

   Prepare the bang bang sauce: place the mayonnaise, sriracha, honey, and sweet chili sauce in a bowl.

2. 2

   Add a splash of soy sauce and whisk everything until smooth, well combined, and orange in color. Serve as a dip.

3. 3

   Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.

4. 4

   Drain the chickpeas and dry them completely with kitchen towels; removing the moisture helps them become crispy.

5. 5

   Place the chickpeas in a bowl and toss them with the olive oil until well coated.

6. 6

   Add the smoked paprika, cumin, garlic, and salt. Stir to distribute the seasonings evenly.

7. 7

   Spread the chickpeas in a single layer on the baking sheet without overcrowding them. Roast for approximately 20 minutes, shaking the baking sheet halfway through, until golden and crispy.

8. 8

   For the banana bread, preheat the oven to 350 °F (175 °C) and grease a small loaf pan.

9. 9

   Peel the very ripe bananas and mash them in a bowl until almost smooth.

10. 10

    Add the eggs and whisk until the mixture is completely smooth.

11. 11

    Fold in the flour and mix just until no dry spots remain; do not overmix in order to preserve a soft texture.

12. 12

    Pour the batter into the prepared pan and bake until golden and firm in the center, approximately 25–30 minutes. Let it rest for a few minutes and serve warm.

Notes

The written post specifies flour for the banana bread, while the audio describes an alternative flourless and sugar-free version made only with two bananas and two eggs. The quantities for the chickpeas and banana bread are not fully provided in the post and were estimated to structure a usable recipe.

Nutrition per serving

• sauce
• dip
• snack
• vegetarian
• chickpeas
• crispy
• baked
• banana bread