Chestnut Flour Banana Bread Recipe Gluten Free and Vegan

Banana bread is a beloved classic, but when you make it with chestnut flour, it takes on a whole new dimension of flavor and texture. This recipe is not only gluten-free but also completely vegan, making it perfect for those with dietary restrictions or anyone looking for a wholesome treat.

Chestnut flour adds a subtly sweet, nutty taste that pairs beautifully with ripe bananas, creating a moist, tender loaf that’s both comforting and nutritious.

Whether you’re baking for breakfast, a snack, or dessert, this chestnut flour banana bread is sure to please. It’s simple to prepare, uses natural ingredients, and doesn’t sacrifice flavor for dietary needs.

Give it a try and discover how this unique flour can elevate your usual banana bread into something special and delicious.

Why You’ll Love This Recipe

This chestnut flour banana bread is a standout for several reasons. First, it’s gluten-free, perfect for those with celiac disease or gluten sensitivities.

Second, it’s entirely vegan, using no eggs or dairy, relying instead on natural binders and moisture from bananas and flaxseed.

The chestnut flour imparts a naturally sweet, slightly earthy flavor that complements the bananas perfectly. Plus, this recipe is naturally refined-sugar-free, using maple syrup as a healthier sweetener.

The texture is moist and tender, yet it holds together well, making it ideal for slicing and sharing.

Lastly, it’s a wholesome, nutrient-rich option that’s great for breakfast, a midday snack, or even a light dessert. If you love baking with alternative flours or want to try something new, this recipe is a must-try.

Ingredients

• 1 ½ cups chestnut flour
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 medium ripe bananas, mashed (about 1 ½ cups)
• ¼ cup coconut oil, melted (or any neutral oil)
• ⅓ cup pure maple syrup
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)
• ½ cup chopped walnuts or pecans (optional)

Equipment

• Mixing bowls
• Measuring cups and spoons
• Fork or potato masher
• Whisk
• Loaf pan (8×4 inches recommended)
• Parchment paper or non-stick spray
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper or lightly grease it to prevent sticking.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseed with 3 tablespoons of water. Stir well and let it sit for 5-10 minutes until it thickens.
3. Mix the dry ingredients: In a large bowl, whisk together the chestnut flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
4. Mash the bananas: In a separate bowl, mash the ripe bananas thoroughly with a fork or potato masher until smooth with some chunks remaining for texture.
5. Combine wet ingredients: To the mashed bananas, add the melted coconut oil, maple syrup, vanilla extract, and the prepared flax egg. Whisk until everything is well incorporated.
6. Fold wet into dry: Pour the wet ingredients into the bowl with dry ingredients. Gently fold them together using a spatula or wooden spoon until just combined. Avoid overmixing to keep the bread tender.
7. Add nuts: If using chopped nuts, fold them into the batter now.
8. Transfer to loaf pan: Pour the batter into your prepared loaf pan, smoothing the top evenly.
9. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
10. Cool: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a cooling rack to cool completely before slicing.

Tips & Variations

For a moister bread, substitute ¼ cup of the chestnut flour with almond flour.

Feel free to add ⅓ cup of dairy-free chocolate chips or dried fruit for extra flavor and texture.

If you want a spiced twist, add ¼ teaspoon nutmeg or ginger along with cinnamon.

Overripe bananas are best for this recipe—they are naturally sweeter and blend smoother.

Storing tip: Keep your banana bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.

Nutrition Facts

Serving Suggestions

This chestnut flour banana bread is delicious on its own or with a little plant-based butter spread on top. For a tasty breakfast, serve it warm alongside your favorite dairy-free yogurt or fruit salad.

It also pairs wonderfully with a cup of coffee or herbal tea for a cozy afternoon snack. For a decadent twist, try it with a drizzle of almond butter or vegan cream cheese.

Want to explore more wholesome baking? Check out our Pecan Crackers Recipe or enjoy a sweet treat with the Peanut Butter Gelato Recipe.

Conclusion

This chestnut flour banana bread recipe is a fantastic option for anyone seeking a gluten-free and vegan baked good that doesn’t compromise on flavor or texture. The natural sweetness of ripe bananas combined with the nutty depth of chestnut flour creates a delightful loaf that’s moist, tender, and packed with wholesome ingredients.

Whether you’re new to alternative flours or just looking for a new twist on classic banana bread, this recipe is easy to make and sure to become a favorite. It’s perfect for breakfast, snacks, or even dessert, and it’s adaptable to your preferences with optional add-ins like nuts or spices.

Give it a try and enjoy a slice of nutritious comfort!

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