by Eva Felis on April 7, 2014
The mother of all questions, at least if it comes to banana bread, is for sure: Do we really need another banana bread recipe? For the last couple of days, knowing I am working on one of those “another” recipes, I paid more attention to blog posts and articles related to this topic – take it from me, there are a lot out there. And this essential topic runs like a thread through a fair amount of articles, don’t we have enough banana bread recipes? I am sure I would gladly find a different recipe for every day until the rest of my life and wouldn’t have to repeat one.
Sometimes I found this question even unanswered or unexplained and yet scrolling down you’ll find another recipe for banana bread on those posts (and I don’t have to tell you how much I appreciate that). Actually (IMO) there is no answer needed, because it’s a hypothetical question and because we all know the answer don’t we?
Nevertheless or for that very reason that’s why I am coming at you with another banana bread recipe and the answer for the mother of all banana questions: yep.
I maybe should give you some reasons, even if just for the sake of formality. I could say, as long as bananas going overripe on countertop all over the world… a little too dramatic? It just tastes good… too simple? Well I think here applies the law of supply and demand. In fact banana bread is one of the most baked goodies in my heck of the woods. There is always a demand for and I can find the main ingredient always in my kitchen, sometimes even in different stages of ripening. Now that’s a reason. Happy baking!
This chocolate chai banana bread is actually rather a cake. But for the sake of formality, I prefer to title it bread, because this is how I look at it. Although it’s less sweet, it has the same moist and tender texture like a cake. I like to treat myself with plum butter scattered generously all over the slice for an afternoon snack accompanied with a cup of coffee or if I feel a little British a proper cup of hot tea. Chocolate and spices pair perfectly and are not too overwhelming, just enough to make this bread (ahem cake) perfect. Enjoy!
- dry ingredients:
- 125 g / 1 cup all-purpose flour
- 150 g / 1 ¼ cups whole wheat flour
- 30 g / ⅓ cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. fine sea salt
- 1 tsp. ground cardamom
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground allspice
- wet ingredients:
- 3 overripe bananas, mashed (see notes)
- 2 large eggs
- 1 tsp. vanilla extract
- ½ cup canola oil or other
- ¼ cup milk (2%)
- 170 g / ¾ cup packed light brown sugar
- Preheat your oven to 160 C/ 325 F and grease or line a 23 cm / 9 inch loaf pan.
- Combine dry ingredients, stir well and set aside.
- In a large bowl mix all wet ingredients. Add dry ingredients and mix just until combined don’t over-mix.
- Pour batter into prepared loaf pan and bake for 50-60 minutes or until a wooden skewer inserted into the middle of cake comes out clean.
- Let cool for 30 minutes then invert cake onto a serving platter.