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Tuesday, October 16, 2012

Chai Banana Bread

 As you know by now, my stance is that you can never, ever have too many banana bread recipes.  What if the next one is the best one ever?  That's been my experience, so I just keep making them.  Indeed, I think this one may even be the best one ever.  I love it when quickbreads have that shapely rise in the center, stand tall, and cook evenly throughout.  And, specific to this one, I am inclined to thin down the extra chai-spiced glaze with a little milk and drink it with a straw.  Then lick the bowl. 
Chai Banana Bread (print recipe)
Makes one 9 x 5-inch loaf

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

1.  Preheat oven to 350.

2.  Combine bananas, yogurt, melted butter, and eggs 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, cinnamon, ginger and allspice.  Stir 1 1/2 teaspoons spice mixture and 1 tsp vanilla extract 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 or "paint" on bread.
Recipe from Cooking Light, May 2012

1 year ago:  Lattice-Top Cherry Pie
2 years ago:  Vanilla-Pear-Walnut Muffins
3 years ago:  Raspberry Cream Cheese Brownies

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