ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."
Tuesday, October 16, 2012
Chai Banana Bread
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
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