Banana Chestnut Quick Bread
A deliciously unique quick bread with the flavors of ripe bananas, roasted chestnuts, and white chocolate chips, offering a marzipan-like flavor.
Equipment
- Loaf pan (8 × 4-inch / 20 × 10-cm)
- Mixing bowls
- wire rack
Ingredients
- Nonstick cooking spray
- 3½ ounces 100 g roasted chestnuts
- 2 large-size ripe bananas
- 1 teaspoon pure vanilla extract
- ¼ cup 60 ml canola oil
- ¼ cup 60 ml soy or other nondairy milk
- 6 tablespoons 92 g unsweetened applesauce
- ½ cup 96 g raw sugar
- 1 cup 160 g brown rice flour
- 1 cup 120 g whole wheat pastry flour
- 1 tablespoon 8 g arrowroot powder or cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅔ cup 67 g nondairy white chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
- Blend the chestnuts in a food processor until finely ground.
- Add the bananas, vanilla, oil, milk, applesauce, and sugar.
- Process until mostly smooth (it’s okay if small banana pieces remain).
- In a large-size bowl, whisk together the brown rice flour, whole wheat pastry flour, arrowroot powder, baking powder, baking soda, and salt.
- Fold the wet ingredients into the dry ingredients carefully, being cautious not to overmix.
- Fold in the white chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes in the pan before transferring the bread to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with a light spread of nondairy butter or enjoy as is for a cozy snack or breakfast.
Wine Advice:
Pair with a sweet dessert wine such as a Moscato or a mild white wine to enhance the marzipan-like flavor.
Nutritional Information
Calories: 270 kcal | Carbohydrates: 42 g | Protein: 5 g | Fat: 10 g | Fiber: 3 g | Sugar: 18 g | Salt: 0.3 mg
