Fall is chai season and what is more fun than baking with your favorite flavors? This chai infused banana bread is made richer and more moist by the addition of nuts. Try adding walnuts, pecans, cashews, or almonds. You can easily make this recipe dairy and egg-free by using the substitutions listed in the ingredients section.
1 stick (½ cup) unsalted butter, at room temperature
1/2 cup of golden turmeric chai blend or other evergreen chai blend
1/2 cup cane sugar
2 large eggs, room temperature OR 1/2 cup apple sauce
1½ cups all-purpose flour, spooned into measuring cup and leveled off with a knife
1 teaspoon baking soda
¾ teaspoon cinnamon
¼ teaspoon ground ginger
¾ teaspoon salt
1 cup mashed very ripe bananas, from 2-3 bananas
½ cup sour cream OR any yogurt - including any dairy free yogurt
½ cup chopped walnuts or other nut (walnut or pecans will lend the richest flavor).
Preheat oven to 350 F degrees. Grease a 9 x 5-inch loaf pan with butter or oil of choice.
In a large bowl or electric mixer fitted with the paddle attachment, beat the butter, chai mix, and sugar until light and fluffy. Slowly add the eggs (or apple sauce), incorporating well after added. Scraping down sides of bowl as you go.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Add to the butter mixture and beat gently until just combined. Add bananas, sour cream (or yogurt) and vanilla and mix on low speed until just combined. Gently stir in nuts.
Bake for 60-70 minutes. Banana Bread is done when tooth pick is inserted in center of loaf and comes out clean. Let rest in pan for about 10 minutes, then turn upside down onto rack to cool completely. Enjoy with cream cheese or butter. Delicious toasted.