This recipe started out as an experiment using chestnut flour from Planet Organic which I was given as a gift from my work colleagues. I was really excited to bake with chestnut flour as I’d been eyeing up alternative flours in the wholefoods aisle for some time now. How things change, this time last year I had no idea what chestnut flour even was and here I am today, ecstatic over flour from a nut.
I have another, more traditional banana bread recipe already, which you can see here. However, this particular recipe has chocolate (yay) and the chestnut flour gives it an interesting and nutty depth of flavour. Super moist and once baked, it has a sticky sweet top layer. A top layer which, if I’m totally honest with you, I’m not 100% sure how it happened, I’m assuming by some sort of wonderful baking science situation.
Sugar Free Chocolate Banana Loaf Ingredients:
4 medium ripe bananas
100 grams of chestnut flour
1 teaspoon baking soda/biocarbonate of soda
60ml of whole milk (or water)
100 grams of maple syrup
50 grams of raw cacao powder
50 grams of gluten free plain flour
1 teaspoon of cinnamon
1 teaspoon of vanilla paste (optional)
80 grams of olive oil (coconut oil can be used instead, if desired)
Start by preheating your oven to 160 degrees Celsius and line a medium loaf baking tin with parchment paper.
In a mixing bowl, whisk together the eggs, oil, milk, vanilla paste (if using) and maple syrup.
Mash the bananas with a fork and then add into the egg mixture, whisking together until well combined.
In another bowl, mix together the bicarbonate of soda, flours, cacao and cinnamon.
Pour the dry ingredients in with the wet and mix together with a wooden spoon.
Lastly, pour the mixture into the prelined baking tin and bake for about an hour and 10 minutes. After the bread has been baking for an hour, poke a skewer or knife into the middle – if it comes out clean, take it out of the oven. If the skewer is not clean when removed, keep it baking in the oven for a further 10 minutes.
Keep in an air tight container for up to 5 days.