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]
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%)
Pin now, Enjoy later!
I want and need to try chestnut flour so badly, I love chestnuts so so so much that this is a MUST!
Hi Gigi, Yes, we love chestnuts too! I can’t wait for the winters to come and have some roasted ones from the street!
Chestnut is my favorite! This bread is awesome!
I was looking for a chestnut flour recipe to try. This looks good but I’m confused about it being labaled as low carb since chestnut is a high carb nut comparable to grain in its carb content, at least that is my understanding.
Many thanks for bringing that to our attention! Chestnut bread recipe is one of our oldest recipe and it seems badly needed an overhaul. The label ‘low carb’ merely referred to the chestnut bread not containing added refined sugar as most of the recipes did at the time. It’s been corrected.
The recipe card has also been checked and a metric switcher with serving size selector were added to it along with the macro data for 1 serving. Now you know roughly how much carbs, protein or calories are in one slice.
Thanks again!
I love this recipe! Thank you! One question, can it be doubled? Thank you, Susie
I have made this recipe four times now. It is delicious toasted and lends itself well to a dab of cream cheese and apricot jam
on occasion. Thank again, definitely a five star rating in my opinion!
Thrilled to hear you like it! x x x
It can be doubled sure but it may going to be a bit denser. The baking time may be affected slightly too but not by much.
Many thanks for your reply Edi! I will try it and see how it works. I am at higher altitude 4500 ft. Susie
Higher altitudes may affect baking times and temperatures but if you’ve pulled this off four times it will be a piece of cake 😀 Do get back to us and tell us how it has gone! x x x
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://www.suncakemom.com/treats/chestnut-puree-recipe-and-the-mount-blanc-dessert