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Blueberry Chai Banana Bread

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Level: Easy

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Description

This blueberry-chai banana bread is a keeper! It’s also a good way to highlight some great spices, and use up the overripe bananas in your kitchen.

Ingredients

  • 2-¼ cups Flour, All Purpose
  • ½ teaspoons Salt
  • ¾ teaspoons Baking Soda
  • ¾ teaspoons Green Cardamom, Ground
  • ½ teaspoons Cinnamon, Ground
  • ¼ teaspoons Ginger, Ground
  • ¼ teaspoons Allspice (ground)
  • 1 cup Mashed Banana
  • ½ cups Blueberry Puree
  • ⅓ cups 0% Fat Blueberry Greek Yogurt
  • 5 Tablespoons Melted Butter
  • 2 whole Large Eggs
  • ½ cups Granulated Sugar
  • ½ cups Packed Brown Sugar
  • 1-¼ teaspoon Vanilla Extract, Divided
  • ⅓ cups Powdered Sugar
  • 1-½ teaspoon Milk

Preparation

Preheat oven to 350 F and grease a 9×5 loaf pan.

In a medium sized bowl whisk together the flour, salt and baking soda. Set aside.

In a separate small bowl, combine ground cardamom, cinnamon, ginger, and allspice. Mix well and set aside.

In a large mixing bowl (or in the bowl of a stand mixer), combine mashed bananas, pureed blueberries, yogurt, and melted butter. Beat on medium speed until just blended. Add eggs, and sugars and beat on medium speed until well incorporated. Add the flour mixture and beat on low until just blended, scraping the sides down if needed. Gently fold in 1 1/2 teaspoons of the spice mix and 1 teaspoon of vanilla extract into the batter.

Pour into prepared pan. Bake for 65 minutes, or until a toothpick yields just a few crumbs when inserted into the center of the loaf. Cool bread in the pan on a wire rack for 10 minutes. Remove bread from pan and continue to cool on a wire rack.

Combine remaining spices, remaining vanilla, powdered sugar, and milk in a small bowl. Stir well to combine. Place the cooled bread back into the cooled pan and pour spiced glaze over bread. Let glaze set for 30 minutes.

Slice and serve.

Adapted from Cooking Light Magazine.

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