This year, chai tea has become one of my favourite drinks. It’s sweet and spicy goodness in a cup! I love the flavours so much that I just had to incorporate them in to my baking somehow!
When making regular banana bread, I’d usually add a little dash of cinnamon but this version contains plenty of cinnamon as well as some cardamom and ginger too. The result is this warmly spiced loaf which makes for a deliciously indulgent breakfast option on a cold winter morning! I love a couple of slices with some butter and a huge cup of tea (chai or regular!) on the side.
- 240g plain flour
- 1 teaspoon of baking powder
- 120g sugar
- 120g butter, melted and cooled slightly
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground cardamom
- 1 teaspoon of ground ginger
- 3-4 extra ripe bananas, mashed
- Preheat the oven to 180 degrees Celsius and line a loaf tin with parchment paper.
- Start with the dry ingredients. In a large bowl, sift together the flour, baking powder, sugar and spices. Feel free to add more/less spice to suit your own taste.
- Then, move on to the wet ingredients. In a separate bowl, mix together the melted butter, eggs and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until everything is combined.
- Finally, fold in the mashed bananas.
- Transfer the mixture to the lined tin and pop in the oven for 45-50 minutes. I usually cover it with tin foil after thirty-five minutes to prevent the top getting too dark.
- It’s ready when a knife inserted in to the middle comes out clean. Allow it to cool down a little in its tin before turning it out. Store it in a sealed container or wrapped in tin foil/paper parchment and it will keep well for up to five days. Enjoy!