Ever experienced a moment of inspiration where the idea comes from out of the blue? Likewise for this recipe, I’ve no clue where the idea came from to combine banana bread with chai flavours, but the experiment was delicious. I like to eat it warm, which means getting up early on Sunday morning to bake before hubby wanders out for breakfast. And since he’s usually an early riser, I’ve resorted to baking it on my day off instead.
If you’re a lover of banana bread, you’ll like that this recipe features the necessary ripe bananas, exotic chai spices and moist coconut yogurt. The method is simple if you have a food processor, just put all the ingredients in and process. If you don’t own a food processor, just combine all the ingredients into a bowl and stir until combined. Chai is an especially healthy addition to your diet as it enhances your immune system, fights inflammation and contains antioxidants.
· Chai tea is a powerful antioxidant that helps destroy free radicals that are thought to be one of the causes of cancer, skin breakdown, and other disorders.
· If you need a cup of coffee to get started in the morning, chai tea may offer a healthier alternative. Since most blends of chai tea have relatively little caffeine, you can still benefit from a quick pick-me-up without the dangers of caffeine.
· Since you can add almost any spice or herb to the tea, you can blend the specific type of chai tea to target the specific problem you are experiencing.
BANANA CHAI BREAD
V, RSF, DF, GF
1½ cups spelt four, sifted
OR for GF, 1 cup rice flour, ½ cup buckwheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon cardamom
1 teaspoon cloves
½ teaspoon nutmeg
¼ teaspoon ground black peppercorns
pinch Himalayan salt
½ cup almond meal
½ cup coconut sugar
½ cup chickpea water
8 medjool dates, pitted and chopped
1 cup coconut yogurt
1 teaspoon vanilla extract
3 bananas, well mashed
1 teaspoon apple cider vinegar
Preheat the oven to 160’C/325’F/Gas mark 3. Line the bottom of the springform cake tin or loaf tin, and lightly grease the sides with coconut oil. Add ingredients (except apple cider vinegar and extra banana) to a food processor and process until mixed. Add the apple cider vinegar and pulse. Pour the batter into the prepared cake tin, and arrange a banana cut in half on the top, lightly press into the mixture. Bake for 1 hour and 20 minutes until the skewer comes out clean when inserted in the middle. Set aside to cool for 10 minutes then turn onto a wire rack to cool completely. Serve with fresh banana slices, dollops of coconut yogurt and drizzles of rice malt syrup. Enjoy!