why did I take a perfectly good thing and add to it? because I’m mad. mad I tell you!
my best friend Shannon’s banana bread recipe is the best damn banana bread recipe out there. I don’t know how she got it but every other bb recipe I have tried doesn’t compare. other recipes are more bready and dry compared to this one. what’s her secret??
yes, sour milk. if you have ever had sour cream coffee cake or a sour cream cake doughnut, you know what I’m talking about. don’t worry, the sourness can’t be tasted in the final product! otherwise only weirdos would eat sour cream doughnuts. and I’m no weirdo 😉
I debated with myself how to add the ~chai spice essence~. I thought about putting brewed chai tea in the recipe, but then that would change the wet/dry ingredient ratio. I thought about dumping the contents of a chai tea bag into the dry ingredients, but chai tea bags at the grocery store have ingredients I don’t want in the bread such as black pepper. I looked up how to make chai from scratch. I wondered.. what the heck is even in chai? is it one thing or a mixture of things?? turns out, chai (properly known as masala chai, because the word chai just means tea!) is a beautiful blend of black tea and spices such as cardamom, cinnamon, and ginger. adding just the essential spices is perfect for a baked treat.
the ratio of spices used in masala chai has many variations. I studied recipes for masala chai and came up with my own ratio based on what I like. the most important spice is cardamom. one whiff will take you to chai heaven.
one night I brought this banana bread to a friend’s house. before I knew it, the plate was empty.
people love this banana bread.
- 1 cup sugar
- 1/2 cup unsalted butter
- 5 tbsp sour milk (4 tbsp milk + 1 tbsp vinegar mixed) this helps make it so moist!!!
- 3 mashed bananas, very brown spotted, peeled, and frozen
- 1 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp ginger (powdered)
- 1/4 tsp cloves ground
- get some brown spotted bananas. peel them and freeze them! don't dry to peel them after they are frozen.. it's a disaster!
- blend sugar and butter until smooth
- add eggs, sour milk, and mashed bananas
- in a separate bowl mix flour, baking soda, salt, and chai spices
- slowly stir dry mixture in wet ingredients, don't over mix
- pour mixture into greased bread pan & let rise in a warm place (200 degrees in oven) for 20 min.
- (I like to split batter between 2 bread pans. the loaves come out shorter, but are easier to bake all the way through. decrease main cooking time 15-20 min. if you split it)
- bake about 1 hour at 350 degrees or until toothpick comes out almost clean
- if you don't have cardamom/cloves/nutmeg don't by them in jars for $4 ea. Sprouts and other grocery stores have spice bins where can buy per oz, so you only have to spend like 30 cents!
- I could have used allspice instead of cloves but I have a friend who is allergic to allspice so THIS RECIPE IS ALLSPICE ALLERGY FRIENDLY!! 🙂
shannon and I // circa 2011
have you made the bread yet?