Chai Banana Bread
Cook Time 1 hour 15 minutes | Servings 16
The perennial favorite, banana bread, gets a spicy upgrade when combined with the aromatic flavors of chai. Hints of cardamom, cinnamon and allspice pair wonderfully with the ripe bananas. A slice, lightly toasted with a pat of butter, makes the perfect anytime treat.
1 ⅔ cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/4 teaspoon allspice
1 teaspoon kosher salt
½ cup butter, melted
1 cup brown sugar
3 - 4 very ripe bananas, peeled and
mashed (about 1.5 cups) plus 1 for garnish
2 large eggs
1 teaspoon vanilla extract
2 tablespoon sour cream
How to make it
With the rack in the center of the oven, preheat to 325°F. Coat a standard 9x5 loaf pan with non-stick spray and line with parchment paper.
Sift together the flour, baking soda, baking powder, spices and salt in a bowl and set aside.
Melt butter in a large bowl and whisk in brown sugar until smooth. Stir in mashed banana, mix well then whisk in eggs, vanilla and sour cream.
Use a rubber spatula to fold in the flour mixture into the wet ingredients until combined. No flour streaks should be visible. Don’t overmix.
Pour the batter into the prepared loaf pan. If desired, decorate the top of the loaf with two thin slices of banana. Bake for 1 to 1 1/4 hours. The loaf should be golden brown on top and a toothpick inserted into the cake will come out clean.
This banana bread tasted even better on the second or third day. Keep loosely wrapped in plastic. To serve, toast slices and spread with butter.