Unbelievably moist chai spiced banana bread
plant-based, vegan-friendly, refined-sugar free
Equipment
- 1 22×10 cm loaf pan
Ingredients
Wet ingredients
- 220 g ripe bananas about 2 medium
- 150 ml non dairy milk soy or almond best
- 1/2 tsp white vinegar
- 1 tsp vanilla bean paste
- 60 g vegetable oil
Dry ingredients
- 210 g spelt flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 140 g light brown sugar
- 8 g / 1 tbsp chai spice
Ingredients for the chai spice
- 2 tsp ground cardamom
- 2 tsp ground nutmeg
- 4 tsp ground cinnamon
- 1 tsp ground cloves
- 4 tsp ground ginger
Ingredients for the Chai glaze
- 60 g cashews soaked overnight
- 1/2 tsp chai spice
- 1,5 tbsp pure maple syrup
- 2 tbsp lemon juice
- lemon juice
Instructions
To make the chai spice
- Mix all ingredients together. Store in a small spice container.
Make the banana bread
- Preheat the oven to 175C degrees.Grease and line a 22×10 cm loaf pan.
- In a small bowl, combine vegan milk and vinegar and set aside to curdle for 5 minutes.
- Blend the bananas in a food processor until completely smooth.In a medium bowl, sift together the dry ingredients.
- Pour the wet mixture over the dry and whisk until just combined.Pour the batter into the prepared loaf pan.
- Bake for 40-45 minutes.Make the glaze: combine all the ingredients in a food processor and blend until completely smooth.