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Andiswa's Kitchen Ultimate Chai-Choc Banana Bread

I have to tell you that, if hips could "lie", this is the banana loaf I would eat alone and not share. But, I have to share, because sharing is caring.
Servings 8
Prep Time 10 hours 10 minutes
Cook Time 55 minutes
30 minutes

Equipment

  • Loaf pan (20cm x 10cm x 7cm)
  • Spatula
  • Whisk
  • Digital Scale
  • 3 Mixing Bowls a mix of sizes
  • Chopping board
  • Knife

Ingredients

  • 260 g Self-raising flour
  • 1 Teaspoon Baking Soda
  • 400 g Ripe Bananas scaled after peeling 
  • 3 Eggs Extra Large
  • 80 g Unsalted Butter, at room temperature
  • Pinch of Salt
  • 80 ml Canola Oil
  • 3 Tablespoons Sour Cream
  • 2 2 Teaspoons Chai Powder  see note 1
  • 150 Light Brown Sugar
  • 50 g Brazilian Nuts see note 2
  • 100 g 71% Dark Chocolate ( See note 3

Instructions

  • Preheat oven to 180℃
  • Grease a loaf pan with butter and line it with baking paper.
  • In a medium bowl mix flour, baking soda and chai powder. Set aside.
  • Chop nuts and chocolate into small pieces. Set aside.
  • Peel the bananas, weigh and mash them with a potato masher or the back of a fork until they become a puree. Set aside.
  • Cream butter, oil and sugar until pale or fluffy. Add banana puree and mix until combined.
  • Add eggs, one at a time and whisk.
  • Gradually add the dry ingredients into the wet mixture. Whisk until all is incorporated. Be careful not to over mix the batter.
  • Add sour cream and whisk until it is well incorporated.
  • Add the nuts and use a spatula to fold. Then fold in the chocolate.
  • Transfer the batter into the prepared pan.
  • Bake for 55 minutes, after 30 open the oven and cover the pan with a foil (to prevent it from getting too dark).
  • Take out the bread from the oven and let it cool on a wire rack.
  • Serve with coffee and good quality butter (optional).

Notes

  1. If you can’t find chai spice, you can use a teaspoon of cinnamon, ½ teaspoon of nutmeg and ginger
  2. With chocolate, you can use any type of chocolate you like too.
  3. Regarding the nuts, I love the crunchiness of the Brazilian nuts, but I know this could be a peculiar choice – so, if you don’t like them use either pecan nuts or walnuts.