The plight of the spleenless: I have been sick for almost the past three weeks now! Believe me when I say how miserable it is. Every winter, I usually have one cold that spikes a fever, then I’ll feel like I’m on the mend when BAM, I’ll have laryngitis and a horrible cough for days at a time. Right now, I’m feeling as though I’m finally on the mend, but with apprehension. Haaaa.
I have NOT wanted to cook, bake, or even go into my kitchen to pour a glass of water in these past few weeks. I’ve been so listless, as these illnesses leave me feeling more drained than an iPhone after five minuets on Snapchat. I’ve been utilizing the help of handsome men and the wonder that is Seamless to feed me during my illness; my local Indian restaurant’s delivery guy and I are very well acquainted at this juncture.
Now that my energy levels are on the rise again, the urge to get into my kitchen has returned. Thank goodness, because I have so many ripe bananas begging to be turned into bread!
I wanted to shake it up a little bit; I’ve made a slightly more health-conscious banana bread recipe on this blog before, but I wanted to play around with flavors this time. As wonderful as banana bread is, its flavor and texture can be a little boring. Luckily, many other flavors complement banana well. I’ve had my industrial-sized bottle of Dona Chai chillin’ in the back of my fridge for a few weeks now, and I’ve got more sliced almonds than I know what to do with! Though I originally wanted to add slivered almonds to the batter, mine were a little funky-smelling, so I opted to top my bread with sliced almonds.
The result was a bread that turned out not overly sweet and a tad spicy. It’s a welcomed change!
Almond Chai Banana Bread
(Makes One Loaf)
– 3 very ripe bananas, peeled
– 5 tablespoons butter, melted
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup sugar
– 1/4 cup chai concentrate (I used Dona Chai)
– 1 large egg, beaten
– 1 teaspoon vanilla extract
– 1 & 3/4 cups flour
– Pinch of black pepper (optional)
– 1/4 cup sliced almonds
Before We Get Started…
– This recipe will will an standard loaf pan (8 & 1/2″ x 4 & 1/2″ x 2 1/2″).
– If you prefer a sweeter banana bread, increase sugar to 1/2 cup. Many other chai concentrates have added sugar, so read your labels to keep the sweetness of your bread where you desire.
1.) Preheat oven to 350°F. Grease bread pan or line with parchment paper. Set aside.
2.) Take 1/2 banana and cut 10 – 12 slices. Set aside.
3.) In a large bowl, add flour, baking soda, salt, sugar, flour, and pepper; whisk until incorporated.
4.) In a separate large bowl, mash remaining bananas with a fork until they are as smooth as possible. Add melted butter to bananas and mix to combine; add vanilla, chai concentrate, and egg and mix until combined.
5.) Slowly add dry mixture into the wet mixture 1/2 cup at a time; mix until batter is uniform.
6.) Pour batter into prepared bread pan. Top with banana slices and sliced almonds. Bake for 50 – 55 minutes or until the top is golden and a toothpick inserted into the center of the bread comes out clean.
7.) Move pan to cooling rack and cool for at least 20 minutes before removing and slicing; if not slicing, wrap tightly in plastic wrap. Eat within three days.