Wednesday, February 27, 2013

Chai Banana Bread, Two Ways

This bread recipe has been sitting in my "Recipes I Want to Try" list since May. Now that I have cardamom, I could finally make it!

I took most of the bread to share at work but saved myself a couple thicker pieces for the express purpose of making them into French toast. I'm glad I was selfish with those two slices, because this bread did well in its second life.

If you have trouble slicing bananas for the topping, you should get one of these handy banana slicers. (Just kidding, but the reviews on this product are hysterical! A few are a bit off-color, so just be forewarned.)

Both recipes are below!

Chai Banana Bread

Adapted from Cooking Light
Yield: 1 loaf pan

1-1/2 cups mashed ripe banana
1/3 cup plain fat-free Greek yogurt
5 Tbsp. butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. vanilla extract
1-1/4 cup all-purpose flour
1 cup whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
3/4 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice (or substitute 1/8 tsp. each cinnamon and nutmeg)

Preheat oven to 350. Spray a 9 x 5-inch loaf pan with cooking spray.

Combine first four ingredients in a bowl; beat with a mixer at medium speed just until blended. Add sugars and vanilla; beat at medium just until blended.

Combine remaining ingredients (flour through allspice). Add flour mixture to banana mixture; beat just until blended.

Pour batter into prepared loaf pan. Bake at 350 for 65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan; cool.

  • This bread was tasty! Be prepared that it's very cardamom-y. I liked it; my coworkers liked it; I hope you'll like it.
  • The original recipe said that 3 bananas would do. However, the three (very!) shriveled bananas from my freezer only measured 1/2 cup, so I was stuck substituting applesauce for a full cup of banana measurement. As a result, the bread was a bit less sweet and obviously had less of a banana flavor, unfortunately. I think more banana would have stood up to the spices better than the applesauce did, but it was still good.

Chai Banana Bread French Toast

Created by me
Yield: 1 serving

2 thick slices Chai Banana Bread
1 egg
1/4 cup light coconut milk (or other milk of choice)
1/2 tsp. vanilla
Dash of cinnamon
1 banana, sliced
1 scant tsp. coconut oil, melted (or butter)
1-2 tsp. brown sugar
Honey or maple syrup (optional)

In a wide, shallow bowl whisk together the egg, coconut milk, vanilla, and a dash of cinnamon. In another bowl, toss the bananas with coconut oil, brown sugar, and another dash of cinnamon.

Heat a medium skillet over medium to medium-high heat. Dip the bread in the egg mixture, coating/soaking both sides well. Place in the medium skillet. Cook for 3-5 minutes on each side, until nicely browned.

Heat a small skillet over medium to medium-high heat. Spread the banana slices in a single layer in the skillet. Cook for 3-5 minutes, resisting the urge to stir them. About the time you flip the bread slices, turn each banana slice over and cook for another 3 minutes or so. (Note: Some coconut oil has a low burning point, so check yours to see how hot it can be. My jar of coconut oil says, "For medium high heat," right on the front of the jar.)

To serve, pour/arrange banana slices over the top of the French toast. If you like, add a drizzle of honey or maple syrup.

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