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Our exclusive recipe reinvents the timeless classic, combining the enveloping sweetness of ripe bananas with chufa flour, a Mediterranean superfood with a delicate, slightly nutty flavor. Every 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 indulgent, this Chufa Banana Bread is not just a dessert, but a treat that takes you on a journey of unique flavors, perfect for breakfast, a 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. Butter and flour a loaf pan or line it with baking paper.
In a large bowl, mash the bananas (300 g) with a fork until you get a purée. Add the seed oil, soy milk and lemon zest; mix well.
In another bowl, sift together the flours (type 1 flour, chufa flour and starch), coconut sugar, baking powder, bicarbonate of soda, cinnamon and a pinch of salt.
Combine the dry ingredients with the wet ones and mix until you obtain a smooth batter, without overworking it.
Fold in the chopped walnuts and chocolate chips, keeping some aside for the top if desired.
Pour the batter into the pan.
Slice the remaining banana, sprinkle it with lemon juice and arrange it on top; with your fingers spread a very thin layer of apricot jam.
Bake in the preheated oven for about 50/55 minutes (check with a skewer: it should come out clean or with a few moist crumbs). If the surface darkens too much, cover with a sheet of aluminium foil halfway through baking.
Remove from the oven and let cool in the pan for 10-15 minutes, then transfer to a wire rack to finish 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.
Italia
| Energy (kcal) | 267.75 |
| Carbohydrates (g) | 34.54 |
| of which sugars (g) | 17.88 |
| Fat (g) | 13.27 |
| of which saturates (g) | 2.48 |
| Protein (g) | 3.67 |
| Fibre (g) | 3.25 |
| Salt (g) | 0.32 |
