Every summer around this time, I always seem to get the urge to watch all of the Harry Potter movies. I realize that’s not a typical reaction to nice, warm weather. Instead of playing in the sun, I draw the blinds, turn up the AC (so I can snuggle under a blanket and drink tea) and start my marathon.
I finished re-watching the last movie yesterday. Now I’m in my post-Harry Potter wave of feelings. To help, I tried out a new banana bread recipe.
Because I had been drinking copious amounts of tea, I thought, why not add it to the banana bread. The result is fantastic. You end up with a rich, dark bread. I also added the spices you typically find in a chai latte.
Basically, it’s delicious. Some may think that it’s better suited for the winter months—but spiced quick bread rules be damned.
- 3 banana
- 1/3 cup plain yogurt
- 5 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- Contents of 1 black tea bag
- Combine the bananas, yogurt, butter and eggs in a large bowl and beat with a mixer at medium speed. Add the sugars and mix until combined.
- In a separate bowl, combine the remaining ingredients.
- Add the flour mixture to the banana mixture and stir until just combined. Be careful not to over-stir. Pour the batter into a loaf pan coated in non-stick spray.
- Bake at 350 for about 60 minutes or until cooked through. Remove bread from the pan and allow to cook on a wire rack.
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