Ah, the season of chestnuts… for that alone (and mushrooms !) I love the autumn (good but it compensates, because the rain am not a fan !). Combine the banana with the cream of chestnuts it is not the first idea that I would be coming to mind, but seeing my jar of cream of chestnuts in the cupboard I said to myself… why not!!!!! And the result is that this bundt banana bread fit in my category of cake ” comfort food “, and I believe that the heart of chestnut purée and icing a lot (gluttony, when you hold us !). It is just ultra-quick to make as a cake and don’t worry, if you don’t have a mold bundt cake, you can always do it in a simple cake pan.

Anyway it’s fluffy, it’s delicious and it’s nice… so it’s just perfect for a Sunday rainy afternoon, with a good cup of tea, a coffee, a smoothie… but that is up to you to choose !!!

Bundt banana bread with cream of chestnuts {vegan}

For 1 bundt cake Save Print Ingredients

  • 100 g of flour
  • 30 g of corn starch
  • 3 bananas
  • 100 g of applesauce
  • 50 g of sugar cane
  • 30 ml of grape seed oil
  • 1/2 packet of yeast chemical
  • 1 teaspoon of baking soda
  • 1 teaspoon apple cider vinegar
  • 250 g cream of chestnuts
  • FOR THE FROSTING
  • 50 g of icing sugar
  • 50 g of chestnut purée
  • 3 cl of water

 

Preparation

  • Preheat the oven to 180°.
  • Put the flour, cornstarch, baking powder and baking soda in a bowl.
  • Mash bananas using a fork and add to the flour.
  • Then add the rest of ingredients in bowl, mix without working the dough too. Pour half of the batter into a pan bundt cake non-stick and then add the cream of chestnuts, forming a flange. Finish with the rest of the dough.
  • Bake for 35-40 minutes.
  • Let cool 10 minutes then remove from pan.
  • To prepare the glaze, heat the water, remove from the heat and add the icing sugar and the cream of chestnuts.
  • Pour over the cake once cooled.

 

Written by Doc

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