Chai spiced banana bread with white chocolate
Time: 20 min to make the cake, 1 hour to bake
Serves: 10
Ingredients
8 cardamom pods (or 1 tsp ground cardamom)
4 cloves (or 1/2 tsp ground cloves)
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
4 tsp loose black tea
2 ripe bananas (medium)
200 g caster sugar
100 g brown sugar
150 g butter (soft)
75 g oil
2 eggs
2 tsp vanilla
250 g flour
1,5 tsp baking powder
100 g white chocolate
Method
To make the spice mix, add the cardamom pods, cloves, cinnamon, ginger, salt and loose black tea leaves to either a spice grinder, a nutribullet or a mortar depending on what you have. Grind until very fine. A spice grinder or a small blender like the nutribullet are better than a mortar. If using a mortar, you probably won’t be able to grind the cardamom skins, do you have to remove those after everything else has turned into a powder.
Preheat your oven to 175 C (350 F).
To a bowl, add bananas, both sugars, soft butter, oil, eggs, vanilla and the spice mix and whisk while mashing the bananas and until homogenous, should take about 30 seconds to a minute.
Add the flour and baking powder and whisk until combined.
Add the white chocolate, fold and pour into a parchment lined baking tin.
Using a small knife, cut through the loaf vertically. This creates a weak point in the batter and should lead to a beautiful crack in the middle of the loaf.
Bake at 175 C for an hour to an hour + 15 minutes.
Process photos
