Cinnamon Chai Banana Bread
An idea came upon me … I wanted to combine two of my most-loved culinary delights: chai and banana bread. For a bit, I pondered, how to do such a thing. Should I somehow steep a strong mixture of chai and add it to the bread? The answer that came to me was pure simplicity. Simply put the TEA in the bread.
So I mixed up my favorite banana bread batter, cut open a dry chai tea bag, emptied the contents into the batter, stirred in a little more spice, baked it up and voila! I had cinnamon chai banana bread. Delightfully simple and delicious.
I made a simple chai glaze by mixing a couple tablespoons of brewed chai with some powdered sugar. Then I savored a slice of my tea-speckled bread with my chai. Mmm … just as I imagined it would be.
- 3 very ripe bananas, mashed (about 1 cup)
- 1/2 cup sugar
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 2 teaspoons vanilla
- 1 egg
- 3/4 cup all-purpose flour
- 3/4 cup white whole-wheat flour
- 1/4 cup flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cardamom
- A pinch of cloves
- 1 chai tea bag or 1 teaspoon loose leaf chai
- Preheat the oven to 325° F. Spray a 9x5 inch bread pan with cooking spray.
- In a large mixing bowl, mash the bananas, then mix in the sugar, buttermilk, oil, vanilla and egg and stir well until fully mixed.
- Add the flours, flaxmeal, baking powder, baking soda, salt & spices. Open the chai tea bag and empty it into the batter. Stir just until everything is fully mixed and there are no clumps of flour in the batter.
- Sprinkle with raw sugar and bake for 1 hour 15 minutes or until a wooden pick or knife inserted in the center comes out clean. Let the bread cool a bit before glazing.
- If you like, make a chai glaze by putting a couple tablespoons of brewed chai latte in a small bowl and mixing in powdered sugar until it's a thin glaze. Drizzle it over the bread.
I used a Tazo chai tea bag in my recipe. If your loose-leaf chai has any large pieces in it, grind them up with a mortar & pestle or spice grinder before adding to the batter.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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