Chilly end of summer days are perfect for warm banana bread spiced with our Chai Masala. The cinnamon, cardamom and other fragrant spices play perfect with the ripe, sweet bananas.
This is perfect for breakfast, a mid afternoon snack or even dessert. So next time you find yourself with some extra ripe bananas, try this recipe instead of throwing them out (or into a smoothie)...we promise you won't regret it!
Recipe and photos by Chef Tom Francescangeli
Yields: Approximately 1-5”x9” loaf pan
3 whole ripe bananas
6 egg yolks
¾ cup light brown sugar
1 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons PUR Chai Masala blend
¼ cup heavy whipping cream
6 tablespoons butter, melted and cooled
½ teaspoon kosher salt
1 teaspoon pure vanilla extract
turbinado sugar, for garnish
Preheat oven to 325F. Prepare loaf pan by spraying with baking spray and lining with cut parchment paper. Slice one banana in half lengthwise and set aside.
Mash 2 bananas and combine with egg yolks and brown sugar in a mixing bowl. Whisk together until fluffy.
Sift together flour, baking powder, chai masala and salt and gently combine into banana mixture.
Add heavy cream, melted butter and vanilla extract–one at a time–and mix until just combined.
Pour batter into the prepared pan and sprinkle with turbinado sugar.
Bake for 30 minutes. Remove from the oven and place sliced banana on top of semi-baked loaf. Bake for an additional 20-30 minutes until completely baked. Let cool before unmolding from the pan.
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