OLIVE OIL CHAI BANANA BREAD
BANANA BREAD + CHAI = the perfect breakfast bread.
After making my Olive Oil Banana Bread and my Egg Yolk Brownie Chai Cookies my brain began burning. Perhaps needless to say, I had to put pieces of those two recipes together to make this devourable loaf. Pair it with your morning coffee or afternoon pick-me-up cup for a quintessential pairing you and anyone you share this experience with are sure to love.
PS. My kids love this loaf too! I’m adding this note because I know a chai flavor is sometimes too powerful for young ones. While flavorful, it is still a hit!
OLIVE OIL CHAI BANANA BREAD
Yield: 1 Loaf
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M
Ingredients
KITCHEN ITEMS
Instructions
TO MAKE YOUR BANANA BREAD
- Preheat your oven to 350°.
- In your mixing bowl, use the back of your fork to mash down your bananas.
- Mix in sugar, cinnamon, ginger, cardamom, cloves, eggs, and olive oil. Mix until even.
- Add flour, baking soda, and salt. Mix them in fully.
- Grease your loaf pan with your baking spray.
- Pour your batter into your loaf pan.
- Bake until you can stick a toothpick into the center of the loaf and only crumbs (no uncooked batter) come out on it—about 1 hour and 10 minutes. Do test with your toothpick 5 minutes early. Stick it in the middle of your banana bread. It should come out with only crumbs on it, not batter.
- Careful not to burn yourself, transfer your loaf to your cooling rack. I placed the rack on top of the banana bread in the loaf pan, held it tightly, flipped it, and then used my hands to flip the loaf right-side-up again.
- Let cool to room temperature before cutting. This isn’t a firm rule but your banana bread will cut better this way. Enjoy!
