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

  • Celine says:

    on a été faites sur le même moule, Shelly! vu qu’on les mange pas, les moules. ohlala. j’ai la forme, tu vois ça? mouais…

  • culinarycory says:

    Great looking bread picture. I really like the loaf sitting on the cooling rack.

  • DJ says:

    Did you say… tastes like MARZIPAN? I think I need to make this cake – see? I’m another of those crazy Europeans who doesn’t get the whole cake/quick bread distinction!

  • Jes says:

    I like the chestnut thing going on, although I think my only reference to them would be chestnuts a’roasting (or toasting, or whatever they’re doing in that carol!).

    So maybe when Antoinette said “Let them eat cake” she really meant bread and really had the peasants’ best interests in mind…Yay revisionist history!!

  • kittee says:

    aw celine,
    you had me with bated breath as i read the ingredients, until i got to the white wheat. blargh. actually, since i’ve gone gluten free this month, i have not craved The Wheat at all. go figure. i wish dieting was as easy.