Banana Chestnut Cake…Quick Bread…Thing

What’s the difference between a quick bread and a cake anyway? We call this a cake in Switzerland. I know it’s not what it is here in the States. Watch my head explode!

Strangely enough, the ingredient combination (with white chocolate chips) in this cake…quick bread…thing ends up a bit reminiscent of marzipan. Try it, and tell me if I should make it official that I’ve gone & lost my marbles.

Make this bread into 6 jumbo muffins instead, lowering the baking time to 30 minutes.

Banana Chestnut Cake…Quick Bread…Thing:

Non-stick cooking spray
1/2 cup (3.5 ounces, 100 g) roasted chestnuts
2 large ripe bananas
1 teaspoon pure vanilla extract
1/4 cup (60 ml) canola oil
1/4 cup (60 ml) soy or other nondairy milk
1/4 cup plus 2 tablespoons (92 g) unsweetened applesauce
1/2 cup (96 g) raw sugar
1 cup (160 g) brown rice flour
1 cup (120 g) whole-wheat pastry flour
1 tablespoon (8 g) arrowroot powder or cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup (67 g) nondairy white chocolate chips

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
Blend chestnuts in food processor until finely ground. Add bananas, extract, oil, milk, applesauce, and sugar. Process until mostly smooth: it’s okay if there are small pieces of banana left.
In a large bowl, whisk together flours, arrowroot powder or cornstarch, baking powder, baking soda, and salt.
Fold wet ingredients into dry, being careful not to over mix. Fold in chocolate chips.
Pour batter into prepared pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.

Yield: one 8-inch (20-cm) loaf

  • Rosa says:

    Delightful! That quick bread must taste really good, especially with pumpkin jam…

    Cheers,

    Rosa

  • Mihl says:

    I call this beautiful and delicious. And I am with you Swiss and call this a cake.

  • TadMack says:

    M’dear, you must take note that the founders of America were Puritans, thus this is not cake. No, no, no. Cake is decadent, has frosting, and is never eating with just a cup of tea by ordinary folk from day to day. No. Cake has a whisk of naughtiness about it that would never do, thus the raw sugar added to this along with sweet fruit and nuts renders this the homely and thoroughly respectable bread, thank-you very much!

    (Oh, heck. It’s cake. We all know it.)

  • VeggieGirl says:

    Cake, quickbread – whatever it’s called, it’s DEFINITELY delicious.

    You enjoy bread the same way my grandfather does – spread with jam!!! :0)

  • Agnesss =)) says:

    HEY Celine!!!! =)))

    It is another WONDERFUL recipea and idea… I’m always SOOOOOO impressed by your creations… your such a TALENTED woman =))) !!

    Chestnuts…sounds like AUTUMN !! Yay- yum!!!=))

    It must be delish with the jelly on it…:))

    Cake …sweet bread… I think it depends on your personal feeling…the difference is in your opinion … hah :D

    Well….I’d REALLY APPRECIATE a comment from YOU on my new post…take a look at my AUTUMN PHOTOS if you have some time…=)) the photos from my laast posts..!!
    I’ll BE SOO HAPPY to see you there..:D

    Hope for your visit.
    Have a great day ..!!