Finally, with this recipe, I’ve used all of my ripe bananas. While it was fun baking nonstop banana recipes, I was beginning to dream of banana free desserts.
I found the most divine looking Chia Spice Banana Bread recipe on Tutti Dolci. I love chai tea and I thought this was a great interpretation. I only ran into one snag. I didn’t have any coconut oil. I thought I had some in the back of the cupboard, but alas, I did not. I was torn between using melted butter and vegetable oil, and after about 10 minutes of staring at the cupboard, I decided on oil.
The bread was delicious. It was moist and very flavorful. My only criticism is that I would add less cardamom. It’s a very powerful spice and I found it standing out among the other spices instead of blending in. I would say the same in general for recipes that only use nutmeg. A little dab will do ya! I could tell that the coconut would add a very nice flavor. I love having excuses for trying recipes again.
When I first started this blog, I mostly used tried and true, sourced recipes from well known and established sites like epicurious or bon appetite occasionally throwing in a few of my own creations that I adapted from old family recipes. I’m well aware of my own limitations of being creative with baking and as a result, I love discovering new recipes.
I’m so glad that over the past few months I’ve almost exclusively baked with recipes I’ve found within my own blog community. It’s a great way to get to know fellow bakers and finding people who are as passionate about baking as I am.
Chai Spice Banana Bread
for the banana bread
- 1 ½ cups flour
- ¼ cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¾ teaspoon cardamom
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 ½ cups mashed ripe banana
- ½ cup honey
- ¼ cup canola oil
- ½ cup low-fat buttermilk (, at room temperature)
- 1 large egg (, at room temperature)
- 1 ½ teaspoon vanilla
for the glaze
- 1 ½ tablespoon unsalted butter
- 2/3 cup powdered sugar (, sifted)
- ½ teaspoon vanilla extract
- 1 tablespoon milk
make the banana bread
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine banana, honey, oil, buttermilk, egg, and vanilla bean paste in a medium bowl; add to flour mixture and fold in just until combined. Spoon batter into prepared pan and smooth top with an offset spatula.
- Bake for 30 minutes; rotate pan and cover with foil to prevent over browning. Continue baking another 30 minutes. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely.
make the glaze
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Whisk together brown butter, powdered sugar, vanilla, and milk in a small bowl. Drizzle glaze over cooled bread and let set before slicing and serving.
Adapted from Tutti Dolci