Bundt banana bread with chestnut cream {vegan}

Bundt banana bread

Ah la saison des châtaignes… rien que pour ça (et les champignons !) j’adore l’automne (bon mais ça compense, parce que la pluie suis pas fan !). Allier la banane à la crème de marrons ça n’est pas la première idée qui me serait venue à l’esprit, mais en voyant mon pot de Chestnut cream dans le placard je me suis dit… why not !!! Et le résultat, c’est que ce bundt banana bread rentre dans ma catégorie de gâteau « comfort food », et je crois que le cœur de crème de marrons et le glaçage y sont pour beaucoup (gluttony when you hold us !). Plus it's just super quick to make as a cake and don't worry, if you don't have a bundt cake pan, you can always do it in a simple cake pan.

Anyway, it's soft, it's delicious and it's pretty… so it's just perfect for a rainy Sunday afternoon, with a good cup of tea, A coffee, un smoothie… but this, it's up to you !!!

bundt banana bread

bundt banana bread recipe

Bundt banana bread with chestnut cream {vegan}

2014-11-30 13:16:26

Pour 1 bundt cake

To print

Ingredients

100 g of flour
30 g cornstarch
3 bananas
100 g applesauce
50 g cane sugar
30 ml of grapeseed oil
1/2 packet of yeast
1 teaspoon baking soda
1 teaspoon of cider vinegar
250 g chestnut cream
FOR THE GLAZE
50 g icing sugar
50 g chestnut cream
3 key of water

Preparation

Preheat the oven to 180°.
Put the flour, starch, yeast and baking soda in a bowl.
Mash the bananas with a fork and add them to the flour.
Then add the rest of the ingredients to the bowl., mix without overworking the dough. Pour half of the batter into a non-stick bundt cake mold then add the chestnut cream, forming a sausage. Finish with the rest of the dough.
Bake 35-40 minutes.
Let cool 10 minutes then unmold.
To prepare the icing, heat the water, remove from the heat and add the icing sugar and the chestnut cream.
Pour over the cake once cooled.

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