Chai-Spiced Wholewheat Banana Bread

• Vegetarian

• Produce

  • 3 Bananas, medium overripe
  • 1/2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 60 ml Honey

• Baking & Spices

  • 2 tsp Baking soda
  • 1/4 tsp Cardamom, ground
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 For the chai spices
  • 1/2 tsp Salt
  • 1/4 tsp Star anise, ground
  • 340 g Whole wheat flour

• Nuts & Seeds

  • 1/2 1 tsp. vanilla extract or seeds from

• Dairy

  • 115 g Butter

Found on mattersofthebelly.com

Description

Ingredients

• • 115g butter, at room temperature
• • 60-80ml honey, depending on how ripe your bananas are, OR 130g brown sugar/coconut sugar
• • 3-4 medium overripe bananas (about 400-450g after peeling), mashed
• • 2 eggs
• • 1 tsp. vanilla extract or seeds from ½ a vanilla pod
• • 340g whole-wheat flour
• • 2 tsp. baking soda
• • ½ tsp. salt
• FOR THE CHAI SPICES (use as many or as little as you like, or omit for a plain loaf)
• • 1 tsp. ground cinnamon
• • ½ tsp. ground ginger
• • ¼ tsp. ground cloves
• • ¼ tsp. ground cardamom
• • ¼ tsp. ground star anise

Directions

• Preheat oven to 180 degrees C (350F)
• Grease a standard 23cm (9”) loaf pan with butter and dust with flour. Set aside.
• In a large bowl, cream the butter with the honey/sugar with an electric mixer for 3-4 minutes until light in colour and fluffy. Add the mashed banana and mix till combined. Add the eggs and vanilla and mix till combined (don’t worry if the mixture is looking a little split at this stage, it will come together once you add the dry ingredients.)
• In another bowl, whisk together the flour, baking soda, salt and spices (if using). Add the flour mixture to the wet ingredients in 2 additions, mixing between each addition, until smooth and well mixed, Scraping down sides of bowl as needed. Don’t over-mix.
• Pour the batter into the prepared pan and bake in the oven for about 60 minutes, until it is risen and deep golden brown, and a skewer (or thin sharp knife) inserted in the middle comes out clean. Cool for 10 minutes in the pan before unmoulding. Once cooled completely, you can store in an airtight container at room temperature for up to 5 days. If the weather is super hot, it is better to store it in the fridge after the second day and reheat slices as needed.