Chai Banana Bread

Chai Banana Bread Recipe
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Lindsey Lower
You'll find all the delicious spices of Chai tea in one melt-in-your-mouth loaf of Chai Banana Bread.These spices work really well together and are a good contrast with the sweetness of the banana.

 

 

 

 

Yield:

Serves 16 (serving size: 1 slice)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 33 Minutes

Nutritional Information

Calories 180
Fat 4.4 g
Satfat 2.5 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 3.1 g
Carbohydrate 32.4 g
Fiber 1.1 g
Cholesterol 32 mg
Iron 1.1 mg
Sodium 172 mg
Calcium 20 mg

Ingredients

1 1/2 cups mashed ripe banana (about 3)
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
10 ounce all-purpose flour (2 1/4 cups)
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/4 teaspoons vanilla extract, divided
Cooking spray
1/3 cup powdered sugar
1 1/2 teaspoons 1% low-fat milk

Preparation

1. Preheat oven to 350°.

2. Combine first 4 ingredients in a bowl; beat with a mixer at medium speed just until blended. Add sugars; beat at medium just until blended.

3. Weigh or spoon flour into dry measuring cups. Combine flour, soda, and salt. Add flour mixture to banana mixture; beat just until blended.

4. Combine cardamom and next 3 ingredients. Stir 1 1/2 teaspoons spice mixture and 1 teaspoon vanilla into batter. Pour into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan; cool.

5. Combine remaining spice mixture, remaining vanilla, powdered sugar, and milk. Drizzle over bread.

Note:

Maureen Callahan,

May 2012
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