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Chai Spice Banana Bread

  • Yield: 1 loaf, 12 slices

Ingredients

  • 1 1/2 cups flour
  • 1/4 cup white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 3/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 1/2 cups mashed ripe banana
  • 1/2 cup honey
  • 1/4 cup coconut oil, melted and slightly cooled
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla bean paste (or extract)

Glaze

  • 1 1/2 Tbsp unsalted butter
  • 2/3 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 1 Tbsp milk

Instructions

  1. 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, coconut 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.
  2. 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.
  3. For 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. Store leftovers in an airtight container at room temperature up to 2 days.


Nutrition

  • Calories: 220
  • Carbohydrates: 36
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