Chai banana bread with sticky honey and hazelnut topping
Chai banana bread combines the fragrant spices of chai with ripe bananas, creating a moist loaf that's enhanced by a sticky honey glaze and crunchy hazelnut topping. Ideal for breakfast, snacks, or dessert, this recipe brings a gourmet twist to a classic treat.
Cook time 60 min
Prep time 20 min
Ingredients:
1/3 cup milk (1% fat)1 cup self-raising flour
2/3 cup sugar
2 eggs
1/4 cup olive oil
2 bananas
1/2 cup hazelnuts
1/2 cup oats
Chai banana bread with sticky honey and hazelnut topping is a delightful twist on the traditional banana bread recipe. Infused with the warm spices of chai, this moist and flavorful bread is perfect for breakfast, a snack, or even a dessert. The addition of a sticky honey glaze and crunchy hazelnuts on top elevates this recipe to a gourmet level, making it a must-try for any baking enthusiast.
Instructions:
Preheat your oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan and line it with parchment paper for easy removal later.
In a large mixing bowl, combine the self-raising flour, sugar, chai spice mix, oats, and roughly chopped hazelnuts. Stir until well blended.
In a separate bowl, lightly beat the eggs and then add the milk, olive oil, and mashed bananas. Mix until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir the mixture gently until just combined. Be careful not to over-mix to keep the bread light and fluffy.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the bread is baking, gently warm the honey in a small saucepan or microwave until it is just thin enough to drizzle.
After removing the bread from the oven, let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack. While the bread is still slightly warm, drizzle the warm honey over the top, allowing it to seep into the loaf for a sticky, sweet finish.
Allow the bread to cool completely before slicing. This will help the flavors to meld together and the bread to firm up.
Slice and serve the chai banana bread. Enjoy it plain or with a spread of butter!
Whether enjoyed warm from the oven or toasted with a smear of butter, this Chai banana bread with sticky honey and hazelnut topping is sure to become a favorite. The combination of flavors and textures creates a satisfying and memorable treat that's sure to please family and friends. Happy baking!
Chai banana bread with sticky honey and hazelnut topping FAQ:
Bake the chai banana bread for 50 to 60 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Use a standard 9x5 inch loaf pan for this chai banana bread to ensure even baking and an ideal shape.
Yes, you can substitute hazelnuts with other nuts, such as walnuts or pecans, based on your preference or dietary needs.
Store leftover chai banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for longer storage.
If you don't have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt.
Cooking Tips:
- Be sure to use ripe bananas as they lend more sweetness and moisture to the bread.
- If you prefer a stronger chai flavor, you can add a teaspoon of chai spice mix to the batter.
- Coarsely chop the hazelnuts for a nicer texture in each bite.
- Let the bread cool completely before adding the sticky honey glaze to ensure it sets properly.
- Store the bread in an airtight container to keep it fresh for several days.
Nutrition Facts
12 ServingsCalories 170kcal
Protein 4.15g
Carbohydrates 30g
Fiber 1.58g
Sugar 15g
Fat 9g