Nut & Seed Banana Bread with Chai Tea Glaze

There’s nothing I love more than a hot mug of tea. I can’t remember a day where I didn’t drink tea at least once. At this point it’s become a simple habit, but it never fails to make me feel better than ever. Something about it is so incredibly soothing. I instantly feel relaxed after just one sip. And what makes it even better is having something small and sweet to eat with it.

Banana Bread 1

Banana Bread 6

The perfect something small and sweet is a slice of banana bread. Banana bread was something we ate growing up, and I’ve come to love the delicate sweetness, warm spice and everything else that makes it simply delicious. I’ve amped it up with some pecans and flaxseeds to add a light crunch to the bread.

Banana Bread 4

Banana Bread 3

While I drink green tea on a daily basis, I lean towards a cup of chai tea when I’m in the mood for a treat. Chai is warm and intriguing, made up of black tea and a variety of spices such as cardamom, cinnamon, ginger and peppercorns. I usually blend it with a little milk so that it’s creamy and decadent. But instead of drinking chai tea alongside my banana bread, why not combine the two into one? I’ve turned the tea into a silky glaze that gets spooned right over the loaf of bread. A little of the glaze soaks into the bread as it cools, and the rest hardens over the top for a perfectly sweet, subtly spicy tea coating. Enjoy!

Banana Bread 2

Banana Bread 5


Nut & Seed Banana Bread with Chai Tea Glaze
pecan + flax seed + nutmeg

Yield: 1 (9 x 4 ½ inch) loaf of banana bread

Ingredients
Nut & seed banana bread:
½ cup granulated sugar
½ cup brown sugar
4 tablespoons butter
¼ cup safflower oil
2 eggs
3 ripe bananas, mashed
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
¼ cup flax seeds
¼ cup chopped pecans

Chai tea glaze:
1 tablespoon loose chai tea
1 cup water
1 ½ cups powdered sugar

Directions
Nut & seed banana bread:
Preheat the oven to 350°F. Lightly oil and flour a 9 x 4 ½ inch (1 lb) bread pan. In a large mixing bowl, cream the granulated sugar, brown sugar, butter and oil until smooth and fluffy. Beat in 1 egg at a time until incorporated. Use a wooden spoon to fold in the mashed bananas. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients. Mix until just incorporated. Stir in the flax seeds and chopped pecans at the end. Pour the batter into the prepared pan. Bake for 45-50 minutes until a toothpick comes out dry when inserted. Let the banana bread cool slightly before glazing.

Chai tea glaze:
Meanwhile, combine the loose chai tea with 1 cup of simmering water. Let the tea steep for 5 minutes. Strain the tea. Combine 3 tablespoons of tea with the powdered sugar. Whisk until smooth. Check the consistency and add more tea if needed (you want a creamy, glossy glaze). When the banana bread has cooled slightly, spoon the glaze on top of the entire loaf. Let sit until slightly hardened before slicing the bread.


Printable version of Nut & Seed Banana Bread with Chai Tea Glaze

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