Ingredients
- 3 Very Ripe Bananas (brown/black spots)
- 1/3 Cup (75g) Melted Butter
- 3/4 Cup (150g) Granulated Sugar
- 1 Large Egg (Beaten)
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda & Pinch of Salt
- 1.5 Cups (190g) Plain All-Purpose Flour
- The Spice Blend:
- 2 tsp Ground Cardamom
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Black Pepper (Essential for the "Chai" kick)
Nutrition per slice:
Calories: 285
Fat: 10g
Carbs: 45g
Protein: 4g
Instructions
1
Prep the Oven: Preheat your oven to 175°C (350°F). Grease a standard 4x8-inch loaf pan with butter or line it with parchment paper for easy removal.
2
The Mash: In a large mixing bowl, peel the bananas and mash them with a fork. You want them mostly smooth but a few chunks are fine for texture. Stir in the melted butter until combined.
3
The Wet Mix: Mix in the baking soda and salt. Then, stir in the sugar, beaten egg, and vanilla extract. Whisk briefly to ensure the egg is fully integrated.
4
Spice It Up: Add the spices: Cardamom, Cinnamon, Ginger, Cloves, and Black Pepper. Mix well so the spices are evenly distributed.
5
The Fold: Add the flour. Switch to a spatula and fold the flour in gently. Stop as soon as the white streaks disappear. Overmixing develops gluten and makes the bread tough.
6
Bake: Pour the batter into your prepared loaf pan. Bake for 50-60 minutes. A toothpick inserted into the center should come out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Baker's Tips
The Tea Infusion Hack: For an extreme tea flavor, melt the butter in a pan with 2 tsp of loose leaf Earl Grey tea. Strain the butter before adding it to the mix.
storage: This bread actually tastes better on Day 2 as the spices mature. Wrap it tightly in foil and leave it overnight.
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