How could bread get better than this? Jujube Chestnut Banana Bread coming right for you!
This recipe is definitely one of my favorite flavor combinations. Jujubes impart this amazing sweetness and richness. Chestnuts add a little texture and toastiness. Then the banana provides sweetness and fruitiness that binds everything together.
Instead of using Medjool or Neglet dates, I used jujubes also known as Chinese dates. I find that these dates have much more flavor than the sugary dates. I usually buy dried jujube dates and then steam them to re-moisturize them. Jujubes have this amazing flavor you can’t quite find anywhere else. Fresh jujubes are like mini apples, with a thin skin and crunchy initial texture and then a bit floury once you chew it for a while. The dried ones are basically compacted with the sweet light flavor of a fresh one. They are known as being a great source of Vitamin C and potassium.
The chestnuts are kind of like walnuts in classic banana bread. I sometimes find walnuts too bitter for banana bread, so I opted for chestnuts. They are not as crunchy but they do cut through the fluffiness with a bit of frim-ness (I can’t quite find the right word…).
I have found a great way to eat banana bread. This banana bread actually tastes best cold, after being refrigerated overnight or for a couple hours. Cooling it down really brings out the chewiness and fluffy texture. Another way is to toast it until the outside is crunchy and crispy and then the inside is nice and soft. Either way is really good. Of course, you could just microwave it for 30 seconds or rebake it. But, if you don’t have the time, try eating it cold or toasted.
If you guys cannot find dried jujubes or chestnuts anywhere, I’ve linked a couple places you could buy from:
If you make this recipe, let me know how it goes!
Here are some other banana bread recipes you might like!
5 Word Summary:
Jujube Chestnut Banana Bread
This banana bread is super fluffy and packed full of jujubes and chestnuts.
Vegan, dairy-free, and oil-free.
- 300 g mashed ripe bananas
- 100 g steamed dried jujubes (pitted)
- 60 g granulated sugar 1
- 190 g non dairy milk 2
- 430 g all purpose flour
- 8 g baking powder
- 1/2 cup roughly chopped roasted chestnuts 3
- pinch of salt
Preheat your oven to 350 degrees F. Grease a loaf tin.
In a bowl, combine the mashed banana, jujubes, sugar and milk. Mix until a homogeneous paste is formed.
In another bowl, combine the flour, baking powder, and salt. Then add in the wet mixture and mix just to combine. Do not over mix. The fold in the chopped chestnuts.
Pour into your prepared loaf tin and bake for 1 hour or until golden brown and a toothpick inserted comes out clean. Let cool before handling and flipping out of the pan.
- Any granulated sugar will work. I used organic cane sugar.
- I used cashew milk but almond, soy, rice, or really any will work.
- Chestnuts are easy to use if they are roasted or steamed. Make sure they are cooked before using them in this recipe.