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Prep time
10 minutes
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Cook time
30 minutes
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Makes
1 small loaf
Author Notes
This version of banana bread includes a variety of spices inspired by chai tea, which can also be replaced with the same amount of pumpkin pie spice for ease. Perfect for fall, and just as good for dessert as for breakfast. —Elina
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Ingredients
- The Batter
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2
Bananas with lots of brown spots
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2 tablespoons
Canola oil
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3 tablespoons
Maple syrup
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1 teaspoon
Vanilla Extract
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1 pinch
Sea salt
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120 grams
All-purpose flour
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1 teaspoon
Baking powder
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50 grams
Chopped walnuts
- The Spices
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1 teaspoon
Cinnamon
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1/4 teaspoon
Nutmeg
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1/4 teaspoon
Ginger powder
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1/4 teaspoon
Ground cloves
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1/4 teaspoon
Ground cardamom
Directions
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Preheat the oven to 180°C/350°F. Grease a small loaf pan with oil, or line a muffin tin with muffin liners
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In a large bowl, mash the bananas. Add the oil, maple syrup, vanilla, salt, and all of the spices. Mix well
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Add the flour and stir with a spatula or a wooden spoon. When it is mostly incorporated into the banana mixture, add the walnuts and baking powder and fold in until the flour is no longer visible
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Pour the batter into the loaf pan (or divide into the muffin tin) and bake for 30 to 32 minutes (about 25 minutes for muffins)
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