Chai Banana Bread

 

 

I’m a chai fan.  Oh yeah.  Especially this time of year.  I know everyone gets all hyped up on pumpkin lattes and what not (yes, I agree, they are delicious), but for some reason, I always associate chai with fall.  (Technically, it still feels like summer, but you catch my drift.)

But it has been nice here in MKE the past week or so.  I’ve been sleeping with the windows open-it’s been cooling off a lot at night and I have noticed that the days are getting a bit shorter.  So bring on all things related to chai.

Like, this pretty snazzy banana bread.  I love a good banana bread, too, so if you combine these great flavors, you end up with a pretty tasty treat.  I did attempt to make this recipe a bit healthier by cutting out half of the butter and using whole wheat pastry flour.  If you would like, you can omit the glaze here-I personally thought it added a bit of extra spice to the bread, but if you are watching your calories, this is an easy way to cut a few.

Now, if you’ll excuse me, I’m going to make a cup of chai tea and go read a good book.

 

 

 

Chai Banana Bread

Servings: 1 loaf

 

Ingredients

For the bread:

1 and 1/2 cups mashed ripe banana (about 3)

1/3 cup plain fat-free Greek yogurt

3 tablespoons unsalted butter, melted

3 tablespoons unsweetened applesauce

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 and 1/4 cups whole wheat pastry flour

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 and 1/4 teaspoons vanilla extract, divided

Cooking spray

For the glaze:

1/3 cup powdered sugar

1 and 1/2 teaspoons milk or milk substitute

 

 

 

Instructions

1. For the bread: Preheat your oven to 350°.

2. In the bowl of your standing mixer fitted with the paddle attachment (or in a medium bowl with a hand mixer), combine the banana, Greek yogurt, butter, applesauce, and eggs, mixing until combined.

3. Add both of the sugars and continue to beat until blended.

4. In a medium bowl, whisk together the flour, baking soda, and salt.

5.  Add the flour mixture to the banana mixture; beat just until blended.

6. In a small bowl, mix together the cardamom, cinnamon, ginger, and allspice.

7. Place 1 and 1/2 teaspoons of the spice mixture into the batter, and add 1 teaspoon vanilla.

8. Pour into a 9 x 5-inch loaf pan coated with cooking spray.

9. Bake the bread for 65 minutes or until a wooden pick inserted in center comes out clean.  Let cool completely.

10.For the glaze: Combine the remaining spice mixture, remaining vanilla, powdered sugar, and milk. Drizzle over the cooled bread.

 

Source:  Adapted from Cooking Light as part of my monthly contribution to the Cooking Light Bloggers’ Connection.