WWW.FREI-STYLE.COMChai Banana Bread
Ingredients
- 2 Tbsp Chai Tea-Mix for 150 ml (3/4 cup) water (or 2 tea bags)
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- 2 Tbsp flax meal (+8 Tbsp water (or any other egg replacer))
- 100 gr (3.5 oz.) raw cane sugar
- 3 ripe bananas
- 125 gr (4.4 oz.) vegan butter
- 1 tsp vanilla
- 50 gr (1.8 oz.) pecan nuts
- pinch of salt
- 300 gr (10.5 oz.) spelt flour
- 150 ml (3/4 cup) Chai Tea
- 2 tbsp baking powder
- cinnamon
- cardamom
- nutmeg
- gloves
- 1 Tbsp apple cider vinegar
- 100 gr (3.5 oz.) vegan chocolate chips
Frosting:
- 1 Tbsp vegan butter
- Chai Tea
- 3 Tbsp powdered sugar
Instructions
- 1.Preheat the oven to 180 degree C (356°F)
- 2.Brew the tea with 150 ml (3/4 cup) hot water and set aside
- 3.Mix the flax meal (or soy meal) with the water and set aside
- 4.Roughly chop the pecans
- 5.Mash the bananas with a fork, than mix with the sugar, butter and vanilla
- 6.Mix the flour with the baking powder and the spices
- 7.Add to the sugar/butter mixture alternating with the chai tea (keep 2-3 Tbsp for the frosting)
- 8.Stirr in the apple cider vinegar
- 9.Spoon under the chocolate chips in the end
- 10.Grease a baking pan and add the batter, bake for 40-50 minutes
Frosting:
- 1.Mix one Tbsp melted (cooled a bit) butter with the powdered sugar and add some chai tea until you have a creamy mixture
- 2.Add to the cake (let it cool a bit first, but it should be still warm) - decorate with fresh blood oranges
Notes
Tip from my kitchen: the riper the bananas, the better – I let them sit until they have really brown spots. I like to brew the chai a touch stronger so the cinnamon, cardamom, nutmeg and cloves come through in the loaf. Well wrapped, the banana bread stays moist for 2 to 3 days and the slices freeze well. You can swap the pecans for walnuts or hazelnuts, and leave off the chai glaze if you like – then it is less sweet and perfect for breakfast.
Nutrition per serving: 310 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook