If you're looking for recipes with chestnut flour, this Chestnut Flour Banana Bread will be the perfect choice! This mouthwatering twist on a classic treat combines the nutty sweetness of chestnuts with the flavors of bananas and coconut. Get ready to tantalize your taste buds with this delicious and easy to make indulgence.
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⭐ Why you'll love this recipe
- A step-by-step recipe with process pictures (even though they are very simple).
- This chestnut flour banana bread is super easy to make.
- It's freezer friendly.
- It's even more delicious when it's toasted.
- This chestnut flour banana bread recipe is naturally gluten free, paleo and vegan but nobody will notice.
📖 Ingredient notes
- Bananas. Banana bread is famous for using up over ripe bananas. But you can use bananas at any stage of ripeness. I mostly use ripe bananas with many black spots but I've also made this buckwheat flour banana bread with bananas that were just beginning to get spotty. Keep in mind that the more ripe the banana, the sweeter it is and the stronger taste it has. If you have tons of over ripe bananas to use up, make sure to also check out my Flambeed Bananas or my Banana Carrot Muffins.
- Chestnut Flour. Chestnuts are a nut, hence why chestnut flour has a nutty flavor. Chestnuts are highly nutritious. They are a good source of many vitamins and minerals. That's why chestnuts played an important role in France during the Second World War when access to food was very difficult. Chestnut flour has a different texture than other nut flours. It is more fudgy and less crumbly due to the fact that chestnuts are high in starch.
- Coconut oil is solid when the temperature is above 25°C (77°F). So during summer time or whenever the weather is hot, coconut oil turns liquid in its jar whereas it will be solid during winter or cooler weather. When it is solid, you first need to melt it on low heat in a saucepan in order to use it in your recipe.
For the complete list of ingredients for this chestnut flour banana bread, please see the recipe below.
💭 Substitutions
- Coconut sugar can be replaced with muscovado sugar.
- Apple cider vinegar can be replaced with lemon juice.
- Coconut oil can be replaced with extra virgin olive oil or avocado oil.
🥣 Step by step instructions
- Peel the bananas. Break them into pieces, place them in a bowl and mash them with a fork along with the melted coconut oil and apple cider vinegar.
- In a separate bowl, combine all the dry ingredients (chestnut flour, coconut sugar, shredded coconut and baking soda). Stir.
- Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) loaf pan and transfer the batter into the pan. Or choose a muffin pan if you want to make muffins instead of a loaf.
- Bake for about 35 minutes for the loaf (or for about 25 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. Wait for the banana bread to cool down completely before removing from the pan. And voilà!
👩🏻🍳 Top tip
- Never open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how your chestnut flour banana bread looks", it will fall down or won't rise.
💬 Recipe FAQs
You can also use frozen bananas, fully thaw them first before using them.
Yes, it freezes very well. Once this banana bread is cooked, allow it to cool completely. Once cool, you can freeze it.
My favorite way of freezing it is by slicing it and transferring the banana bread slices to a freezer bag before storing it in the freezer. This way, I can easily take one slice out of the freezer, pop it in the toaster and here I have a delicious treat ready in a couple of minutes!
If you don't have a toaster just allow the banana bread to come to room temperature on the kitchen counter.
You can also freeze this banana bread whole, without slicing it.
Yes! If you prefer, you can make muffins instead of a loaf.
The recipe stays the same. You just need to use a muffin pan and alter the cooking time. Follow the instructions in the recipe card.
🍪 Other recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Chestnut Flour Banana Bread
Equipment
Ingredients
- 240 grams (1 cup) mashed ripe banana (weight after being peeled which makes about 2 large bananas)
- 150 grams (1.5 cups) chestnut flour
- 30 grams (⅓ cup) shredded coconut
- 60 grams (⅓ cup) unrefined sugar (muscovado or coconut sugar)
- 50 grams (¼ cup) coconut oil (melted)
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- Preheat oven to 360° F (180° C)
- Peel the bananas, put them in a large bowl and mash them with a fork. Add the coconut oil and apple cider vinegar and mix until well combined.
- In a separate bowl, mix all the dry ingredients (flour, shredded coconut, sugar and baking soda). Then, transfer the dry ingredients in the banana and coconut oil mix. Using a spoon, mix everything until well combined.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin with a little bit of coconut oil and transfer the batter into the tin.
- Bake for about 35 minutes. To make sure that it is cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. And voilà!Bon appétit !
Anj
I am responding to your email link re comparing your coconut vs non-coconut banana breads. Your link to the coconut one brought me to this recipe but the chestnut flour makes it non-AIP compliant, so I’m confused.
Perhaps the link was to the wrong recipe and you also have another coconut banana bread recipe?
Have you ever tried this with water chestnut flour, which is AIP compliant?
Bea C.
Bonjour Anj. Thank you so much for your comment and you're absolutely right, I made a mistake (used the wrong link) in my AIP newsletter. This chestnut flour banana bread is paleo but not AIP compliant. I haven't tried this recipe with water chestnuts. Here is the correct link to the AIP coconut banana bread
Chantal
Delicious banana bread and so easy to make. Thank you Bea
Bea C.
Bonjour Chantal. Thank you so much for your comment!! I'm glad you like this chestnut flour banana bread! 🥰
Pamela
Hi Bea,
Thank you for offering a recipe with chestnut flour! I’m excited to try it. One question: Preferring to use only the sweetness from the bananas, may I sub more shredded coconut for the coconut sugar?
Bea C.
Bonjour Pamela. Unfortunately I haven't tried this recipe without the coconut sugar. But if it were me, I think I would replace it with more chestnut flour instead of more shredded coconut. You will get a different texture but it might work. Let me know what you decide to try and how it turns out for you!