Main Course
Banana Bread with a Creamy Chai Spice Topping
Ingredients
Banana Bread
- 3 large ripe bananas
- 2 medium eggs
- 2 tsp vanilla
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp chai spice 2 tsp cinnamon + 1 tsp ground ginger + ½ tsp cardamom + ½ tsp nutmeg
- 220 g plain flour
- 100 g Irish butter
- 250 g brown sugar
Creamy Chai Spice Topping
- 400 g icing sugar
- 200 g cream cheese
- 50 g butter
- ½ tsp vanilla
- ¼ tsp chai spice mix
Cinnamon & Sel De Fleur Butter
- 100 g butter
- 1 tsp sel de fleur sea salt any sea salt is fine
- 1 tsp cinnamon
Method
Banana Bread
- Preheat the oven to 180℃ fan, 200℃, gas 6.
- Grease or spray a 2lb loaf tin or insert a loaf tin liner.
- Weigh and measure all the ingredients.
- Mash the bananas in a bowl, pour in the vanilla and combine, Set aside.
- In a small bowl mix cinnamon, ground ginger, cardamom and nutmeg together to make the chai spice mix, set aside.
- In a mixing bowl, cream the butter and brown sugar together.
- Crack in the eggs and mix until it forms a smooth batter.
- Sieve in the flour, baking powder, salt and chai spice mix.
- Incorporate the banana-vanilla mix into the dry ingredients and stir to combine.
- Pour the cake mixture into the prepared tin. I love to sprinkle a little brown sugar and spice over the top here too.
- Bake for 50-60 minutes or until a cake skewer comes out clean, and you see the cake moving away from the edges of the tin.
Creamy Chai Spice Topping
- Dollop the cream cheese and butter into a bowl, stir with a spoon, sprinkle in the chai spice and vanilla, and stir again.
- Sieve in the icing sugar until you reach a thick, spreadable, dolloping texture.
- When the cake cools, spread the icing on top and then garnish with a delicate sprinkle of chai spice.
Cinnamon & Sel De Fleur Butter
- Beat the softened butter, with sea salt and cinnamon until well combined. Set aside until required.
- After a few days, if there is banana bread left, toast a slice of the banana bread and spread on a little cinnamon and sel de fleur butter.
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