Chestnut Banana bread

by Russell Wallack

Ingredients:

Wet:

  • 4 chicken eggs

  • 1/2 cup olive oil (or your preferred oil)

  • 1/4 cup maple syrup

  • 1 cup whole milk yogurt

  • ½ cup mashed ripe banana

Dry:

  • 3.5 cups fine chestnut flour

  • 1.5 tsp salt

  • 1.5 tsp baking soda

  • A heavy shake or three of cinnamon

  • Optional: ½ cup chocolate chips

Steps:

  • Pre heat oven to 320° F (I have an oven that “runs hot”, so I found I had to use a low temp to cook it through without burning).

  • Mix all wet ingredients and incorporate well.

  • Mix together all dry ingredients.

  • Combine wet and dry ingredients and mix together. The result should be pourable, but thick.

  • If you want, you can add ½ cup chocolate chips at this point.

  • Pour into a greased/oiled breadloaf pan and bake for 70 minutes. Note I always check at 60 minutes to make sure it’s not done. Use a meat thermometer to make sure the internal temperature has reached 150° F.

  • Remove from oven, and let cool for 10-15 minutes before flipping the pan to remove the loaf