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My Korean Kitchen : Eggless Chestnana Bread (Chestnut & Bananas)

Elizabeth Murphy

Tags chestnuts

If you're asking yourself, "What can I do with chestnuts?" This recipe might be perfect for you.  After coming from the Chestnut Farm I spoke about in my last blog post, I had a lot of chestnuts and I needed something to do with them.


I played around and came up with this eggless Chestnana (chestnut + Bananas).  It came out pretty good. It isn't too sweet so you don't feel guilty eating it for breakfast, but sweet enough where it fulfills  that sweet tooth craving when it hits.

Check it out below!


Eggless Chestnana Bread

1 loaf | bake time : 40  mins 


1 ripe banana
1/4c Coconut oil (or 1 stick)
1/2c milk
1 tablespoon chia seed combined with 4 tbspn water
1 c sugar
1 ½ c flour
¾ teaspoon soda 
1 Teaspoon baking powder
 ½ teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon apple cider vinegar
Pinch of salt
½ teaspoon of browning (optional)
1/3 c chestnut diced large.


* In small cup mix chia seeds and water. Once it congeals add milk so it measures up to 1 cup.  
* In a large bowl add mashed banana, milk chia seed mixture, sugar, then oil. Mix well.
* In another bowl add 1 ½ c. flour, 1 tsp baking powder, baking soda, cinnamon, nutmeg.
*Mix the two bowls together ½ a bowl at a time. When almost mixed well add vinegar and chestnuts. Don’t over stir.

Bake 40 mins or until toothpick comes out clean


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