Looking for cheering up the fall or just found some chestnut flour in the pantry? Let’s make a naturally gluten free chestnut bread!
Ingredients
- 3 medium / 150g Eggs (separated)
- 1 medium / 150g Banana
- ¼ cup / 30g Flax seed (ground)
- ⅓ cup / 70g Chestnut flour
- 1 teaspoon / 4g Baking powder
Kitchen utensils
- 8½” x 3″ / 22cm x 7.5cm Loaf pan
How to make Chestnut bread
- Break and separate eggs.
- Put egg whites into a mixing ball and whisk until hard peaks form.
- Pour yolks into the mixing bowl slowly one by one whilst whisking vigorously.
- Peel banana and place it in a bowl then squash it with a fork.
- Measure and grind flax seed. Mix dry ingredients, flax seed flour, chestnut flour and baking powder in a medium size bowl.
- Fold dry ingredients and squashed banana alternately into the egg mixture.
- Pour batter into a loaf baking form.
- Place the dough into the middle rack of a 350°F / 180°C preheated oven then bake until the internal temperature reaches 185°F / 85°C and the top gets a golden brown color, which should happen in about 20-30 minutes depending on the oven.
Enjoy!
- Add an extra twist to it and serve it with mango ice-cream.
What’s the difference between a banana bread and a pound cake? Let’s taste it out:
- Lemon Pound Cake Recipe
- Keto Pound Cake Recipe
- Almond Flour Banana Bread
- Chocolate Banana Bread Recipe [Sugar Free]
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Exquisite Chestnut Bread Recipe
Looking for cheering up the fall or just found some chestnut flour in the pantry? Let’s make a naturally gluten free chestnut bread!
Equipment
- 8½" x 3" / 22cm x 7.5cm Loaf pan
Ingredients
- 3 medium Eggs separated
- 1 medium Ripe banana
- ¼ cup Flax seed ground
- ⅓ cup Chestnut flour
- 1 teaspoon Baking powder
Instructions
- Break and separate eggs. Put yolks aside into a glass or cup for later.
- Put egg whites into a mixing ball and whisk until hard peaks form.
- Pour yolks into the mixing bowl slowly one by one whilst whisking vigorously.
- Peel banana and place it in a bowl then squash it with a fork.
- Measure and grind flax seed. Mix dry ingredients, flax seed flour, chestnut flour and baking powder in a medium size bowl.
- Fold dry ingredients and squashed banana alternately into the egg mixture.
- Pour batter into a loaf baking form.
- Place the dough into the middle rack of a 350°F / 180°C preheated oven then bake until the internal temperature reaches 185°F / 85°C and the top gets a golden brown color, which should happen in about 20-30 minutes depending on the oven.
Notes
Enjoy!
Nutrition
Serving: 100g | Calories: 232kcal (12%) | Carbohydrates: 28g (9%) | Protein: 8g (16%) | Fat: 8g (12%) | Saturated Fat: 4g (25%) | Trans Fat: 4g | Cholesterol: 140mg (47%) | Sodium: 184mg (8%) | Potassium: 272mg (8%) | Fiber: 8g (33%) | Sugar: 8g (9%) | Vitamin A: 240IU (5%) | Vitamin C: 12mg (15%) | Calcium: 128mg (13%) | Iron: 4mg (22%)
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I am wondering how to adjust the recipe to use fresh chestnuts instead of chestnut flour.
That’s rather difficult to say because the structure/sponginess of the bread is provided by the beaten egg white. Roasting chestnut, peeling them, then grinding them up in a food processor may work if it doesn’t become a puree. It depends on its water content. Peeling is a cardinal pain in the neck though… Here you can see some images of it: https://fitttzee.com/recipes/chestnut-puree-recipe-and-the-mount-blanc-dessert