Chai-Spiced Banana Bread recipe

Chai-Spiced Banana Bread
(serves 12, 45-75 minutes)

(for gluten-free option, use Bob’s Red Mill gluten-free 1 to 1 baking flour; used for snowflake-shaped breads below)

We are perpetually throwing overripe bananas in the freezer around here, and when they start squeezing out the other items, we know it’s time to spend a Saturday morning baking banana bread. This is based on a Cook’s Illustrated recipe. Adding in the spices we’d use for chai, along with dried fruit / ginger, makes for a festive and hearty holiday loaf. Makes 1 loaf, or several mini loaves (nice for gifting).

2 c. flour
3/4 t. baking soda
3 very ripe bananas, mashed well
1/4 c. plain yogurt
2 eggs, beaten lightly
3/4 c. sugar
6 T butter, melted and cooled
1 t. vanilla extract
1 t. cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. cloves
1/4 t. cardamom
1/4 t. black pepper

Optional add-ins (1 c. total): dried cherries, dried cranberries, crystallized ginger, chocolate chips, chopped cashews…

1. Preheat oven to 350. Grease and flour pan(s).

2. Mix flour and baking soda in a large bowl; set aside.

3. Combine remaining ingredients (except for optional add-ins) in medium bowl with a wooden spoon.

4. Fold banana mixture into flour mixture with a spatula until just combined. If adding in dried fruit, ginger, chocolate chips or nuts, fold in now.

5. Scrape batter into prepared pan(s) until loaf is golden brown and toothpick inserted into center comes out clean, about 1 hr for a loaf, 25-35 minutes for mini loaves.

6. Serve hot, slathered with salted butter.

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