Recipe: Chai-Spiced Banana Bread

Now that we're all stuck in our homes due to the Coronavirus, we've had to make our own fun since we can't go to restaurants, bars, concerts, shows, etc. Of course my first choice was to bake something!

Years ago a friend introduced me to cardamom (I'm sure I had enjoyed this spice before, but didn't know what it was called.). I love the flavor, so when I saw it was half-price at Safeway, I immediately bought some. But then I thought: what am I going to do with it?

Image found here

I found this banana bread recipe on the Once Upon a Chef blog* by Jenn Segal (not sure if this particular recipe is included in her cookbook). Chai tea is my go-to coffee shop drink (since I don't like coffee), so I figured a Chai-inspired banana bread would be delicious!

INGREDIENTS

·       1 stick (1/2 cup) unsalted butter, at room temperature

·       1 cup granulated sugar

·       2 large eggs, room temperature

·       1-1/2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife

·       1 teaspoon baking soda

·       3/4 teaspoon ground cardamom

·       3/4 teaspoon cinnamon

·       1/4 teaspoon ground ginger

·       1/4 teaspoon allspice

·       3/4 teaspoon salt

·       1 cup mashed very ripe bananas, from 2-3 bananas

·       1/2 cup sour cream

·       1 teaspoon vanilla

·       1/2 cup chopped walnuts (optional)

INSTRUCTIONS

1   1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with non-stick cooking spray.

2   2. In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time, incorporating well after each addition. Scrape down sides of bowl as necessary.

3   3. In a medium bowl, whisk together the flour, baking soda, cardamom, cinnamon, ginger, allspice, and salt. Add to the butter mixture and beat gently until just combined. Add bananas, sour cream and vanilla and mix on low speed until just combined. Gently stir in nuts if using.

4   4. Pour batter into prepared loaf pan and bake until deep golden brown and cake tester inserted into center comes out clean, 60-70 minutes. Let rest in pan for about 10 minutes, then turn out onto rack to cool completely. This bread is best enjoyed warm out of the oven or toasted.

I followed this recipe pretty closely, except for the spices. I didn't have ground ginger or allspice, so I just added a little more cardamom and cinnamon, as well as some pumpkin pie spice. And my PAM happened to give out just before making this, but the wrapper from the butter did the trick. Thought the bread turned out great!

*Can I note that at the top of her blog post, there is a "jump to the recipe" button so you don't have to read the mumbo-jumbo-journey of the chef through this recipe-blah blah. Brilliant!