Banana Chestnut Quick Bread
A rich and nutty banana chestnut quick bread with white chocolate chips, offering a delicious marzipan-like flavor.
Equipment
- 8 × 4-inch (20 × 10-cm) loaf pan
- Food processor
- Large mixing bowl
- Whisk
- Wire rack
- Toothpick
Ingredients
- 1 cup 120 g whole wheat pastry flour
- 1 cup 160 g brown rice flour
- ½ cup 96 g raw sugar
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 tablespoon 8 g arrowroot powder or cornstarch
- 2 large ripe bananas
- 3½ ounces 100 g roasted chestnuts
- ¼ cup 60 ml canola oil
- ¼ cup 60 ml soy or other nondairy milk
- 6 tablespoons 92 g unsweetened applesauce
- ⅔ cup 67 g nondairy white chocolate chips
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a food processor, blend the chestnuts until finely ground.
- Add the bananas, vanilla, oil, milk, applesauce, and sugar.
- Process until mostly smooth, leaving small banana pieces if desired.
- In a large mixing bowl, whisk together the flours, arrowroot powder, baking powder, baking soda, and salt.
- Fold the wet ingredients into the dry, being careful not to overmix.
- Fold in the white chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Place the loaf on a wire rack, still in the pan, for about 15 minutes.
- Transfer directly to the rack and let cool completely before slicing or storing.
Notes & Wine Advice
Serving Tip:
Enjoy warm with a cup of spiced chai or coffee.
Wine Advice:
Pair with a sweet dessert wine like Sauternes or a nutty Madeira.
Nutrition values
Calories: 240 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 9 g | Sugar: 14 g