Who likes chai? I love chai; chai tea, chai lattes, chai chocolate, everything; so I thought surely you can’t go wrong with a banana chai bread…
This is a moist, sticky, aromatic, delicious bread that really hits the spot. It’s nut-free as I know that people with nut allergies can find it difficult when finding sweet treats. However, if you’re a nut lover you can top slices of banana bread with creamy nut butter when it’s fresh out of the oven. Honestly it’s amazing on its own but if it manages to last to the next day, it’s great toasting it and topping with butter or coconut oil and honey mmmm.
Of course, the bread is best enjoyed alongside a hot mug of chai – it’s a chai lovers dream.
5 ripe Bananas
150g Raisins (sultanas, currents or anything similar will do the job)
6 tbsp Apple Purée (I make this in batches and store in the freezer)
6 tbsp Pure Maple Syrup
2 tbsp Coconut Oil
1 heaped tbsp Cinnamon
1 level tbsp Ginger
1 heaped tbsp Cardamom
1 tsp Nutmeg
Firstly make the apple purée if you don’t have it already; you simply boil peeled and cubed apples in a little water, drain, blend. Turn the oven onto 180 degrees. Mash the bananas in a bowl and add all of the spices. Grind the oats into a flour and add to the banana mix along with the coconut oil, melt in a pan first if it’s hard. Grease a baking tin with coconut oil and add the mix to the tin. Bake for 50-55 minutes. This time can vary so just keep checking on the bread and when the top has become a golden brown and you can stick a knife in and it come out clean, it’s ready to come out. Leave for at least 30 minutes before removing from the tin and slicing.
I’ve cooked it for an hour before and although it was delicious, I prefer it super soft and sticky so I think 5 mins less works for me. Leaving it for half an hour after allows it to stick together even though it’s still soft.