This very satisfying Five Spice Chestnut Banana Bread with chocolate chips is one of those quick breads that you want to bake every week, especially during colder months. With warming and fragrant spices that just brings joy by the smell they spread through the house while baking. Perfect for breakfast with a little butter, as a snack or even as a dessert. The five spice takes it to the next level. Wondering what five spice is?
Let me explain.
Chinese Five spice is a combination of the five basic flavours, sweet, sour, salty, bitter and umami (hearty/savoury).
The components of this wonderful spice mix are cinnamon, star anise, fennel, cloves and peppercorns. You can find the mix at most supermarkets. It’s a very versatile spice mix that can be used in sweet and savoury dishes.
INGREDIENTS
WET
• 1 cup mashed ripe bananas (about 3 medium bananas)
• 1/2 cup/100 gr. light brown sugar, packed
• 2 large eggs
• 1/4 cup mild olive oil
• 1 tsp. vanilla extract
• 1 1/2 cup grated zucchini, don’t pack to measure, instead fit loosely in the cup. (about 1 medium/large zucchini)
DRY
• 1 cup/125gr. whole wheat flour
• 1 cup/125 gr all purpose flour
• 1 1/2 teaspoon baking powder
• ½ tsp baking soda
• ¼ tsp. cinnamon
• ½ tsp. Chinese five spice
• ¼ tsp salt
• ½ cup chocolate chips (optional but recommend)
• 1 cup cooked chestnuts, roughly chopped (vacuum pack or can, drained)
METHOD:
Heat the oven to 180C/350F. Lightly oil a 9×5-inch/23x13cm loaf tin and line with baking paper.
Place grated zucchini op clean kitchen towel, roll it up and squeeze and twist, to drain as much of the liquid as you can.
In the bowl of a standing mixer or a large mixing bowl, beat the mashed banana with the brown sugar, olive oil, eggs and vanilla extract until smooth.
In a separate bowl, combine the flours, baking powder, baking soda, cinnamon, Chinese five spice and salt.
Add this to the wet batter and mix very slowly until just combined. Remove bowl from stand mixer.
Using a rubber spatula, fold in the zucchini, chestnuts and chocolate chips until just combined. Do not overmix
Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake in the middle of the oven for 50 to 60 minutes or until a wooden skewer inserted in the middle comes out dry(-ish). It is still supposed to be moist since it’s a banana zucchini bread, however there should not be any batter still sticking to the skewer.
Should the bread become too dark you can tent some foil over the top loosely.
Remove from oven once it is finished baking and let it cool on a rack for about 10 minutes, then remove from tin with the parchment paper and let cool completely before slicing.
Enjoy!
TCS 
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Thank you 👍🏻🙂
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Thanks for another great recipe. Will definitely try this. I love how versatile zucchini is. I’ve used it many recipes including a great meatball dish.
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Hi Caroline, I agree, zucchini is great you can do so much with it. I’m going to try them in a meatball dish. Thanks for the tip 😀
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My fiancé does not like chocolate (weird huh), but I think would be just as great without the chips. Thanks for the recipe.
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Hi Geri, you can absolutely leave out the chocolate chips. I hope you love it. 🙂
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This looks so tasty
Hi dear
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Will follow your page too
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Thank you so much.
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Thank you for your love and support.
Followed your page too
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Looks so delicious and sounds nutritious. Thanks for the wonderful share.
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Thank you so much for stopping by and your kind comments 🙂 I’m glad to hear you like the recipe.
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My pleasure! 🙂
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This loaf has a wonderful texture! The chestnuts must add a wonderful crunch and flavour too!
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Thank you so much Shy. Yes, I love the chestnuts and they are so good together with the five spice.
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Love such breads, so full of nutritious ingredients and flavors. I also like using five spice mix in cakes. So good! 🙂
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Thank you so much Ronit, the five spice was so good especially with the earthy chestnut flavor.
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