Our exclusive recipe reimagines the timeless classic, marrying the enveloping sweetness of ripe bananas with chufa flour, a Mediterranean superfood with a delicate and slightly nutty flavor. Each slice is a sensory experience: an incredibly soft and moist texture, enriched with notes of cinnamon and a nutritional profile that will make you feel good. Gluten-free and naturally delightful, this Chufa Banana Bread is not just a dessert, but a treat that takes you on a journey of unique flavors, perfect for breakfast, snack or a moment of pure pleasure. Let yourself be tempted by this perfect harmony of taste and well-being!
Preheat the oven to 170°C. Grease and flour a loaf pan or line it with parchment paper.
In a large bowl, mash the bananas (300 g) with a fork until you achieve a puree. Add the seed oil, soy milk, and lemon zest; mix well.
In another bowl, sift the flours (type 1 flour, chufa flour, and starch), coconut sugar, baking powder, baking soda, cinnamon and a pinch of salt.
Combine the dry ingredients with the wet ingredients and mix until you have a homogeneous mixture, without overworking it.
Fold in the chopped nuts and chocolate chips, keeping some aside for the surface if desired.
Pour the batter into the mold.
Slice the remaining banana, moisten it with lemon juice, and arrange it on the surface; with your fingers, spread a thin layer of apricot jam.
Bake in the preheated oven for about 50/55 minutes (check with a toothpick: it should come out clean or with a few moist crumbs). If the surface darkens too much, cover with aluminum foil halfway through the cooking.
Remove from the oven and let cool in the mold for 10-15 minutes, then transfer to a wire rack to complete cooling before slicing and serving.
Loaf pan
Mixing bowls
Fork or potato masher
Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. It can be frozen in slices for 1-2 months.
Italy
| Energy (kcal) | 211.83 |
| Carbohydrates (g) | 35.78 |
| of which Sugars (g) | 23.86 |
| Fat (g) | 6.24 |
| of which Saturates (g) | 1.33 |
| Protein (g) | 3.12 |
| Fiber (g) | 2.7 |
| Sale (g) | 0.26 |
