I am a lazy baker. I prefer recipes with short ingredient lists. Its for this reason that Chestnut Flour continues to appeal to me. Not many gluten free flours work well all on their own. Chestnut has proven to me in several different recipes now that it doesn't always need additional flours to play a supporting role. That's not to say that it has to be baked alone. This is just my preference.
Chestnut flour reminds me of cake flour. Its light, and proved to me in my Grain Free Carrot Cake Cupcake recipe that it would work well without eggs. Today I wanted to take it to the next level and see how it would do as an eggless quick bread. The results were great! Chestnut has a distinct flavor that I'm crazy about- nutty and slightly sweet. It tastes phenomenal with warm spices (i.e.. Cinnamon, nutmeg, cloves). Everything made with this flour ends up having a brown tint to it- rest assured there is no heavy whole grain taste.
Please note that Chestnut flour CANNOT be exchanged for Almond or Coconut. I have had a few readers assume this would work and then contact me upset that my recipe "did not work". If you are seeking out a recipe using another flour- let me know as I may have another recipe for you somewhere else on the site or in my books.
Feel free to use just about any variety of granulated sugar in this recipe. I used coconut palm sugar. I feel pretty confident that even xylitol should work. Just stick to a granulated variety. (liquid will add too much moisture).
- 1 cup pureed ripe banana
- 1/2 cup milk (dairy or nondairy) or water.
- 1/4 Cup oil or melted butter (any mild flavored variety)
- 1 Tsp Vanilla Extract
- 1/4 Tsp Salt
- 1/2 Cup Sucanat or Palm Sugar (see note above)
- 2 1/2 packed cups Chestnut Flour
- 1 Tbs Baking Powder (I use double acting)
- 1 Tsp Vinegar or Lemon Juice.
- Preheat Oven to 325 degrees. Oil a small or medium bread pan.
- Puree ripe bananas and mix with other wet ingredients (milk oil and vanilla).
- Stir in remaining ingredients, mixing in the baking powder and vinegar at the very end.
- Quickly pour into prepared pan and bake 50-60 minutes until a toothpick comes out clean.
I noticed the bread became slightly crumbly as it aged (though not terribly so). This is partly due to the fact that I did not include of any gums (xanthan or guar) In the future I will be playing around with including a small portion of flax meal in the flour mix.
OH, and that glaze? Its just cashew butter mixed with a little coconut oil and melted. I added some chai spice and stevia to fancy it up. Another recipe for another day..