Recipe || Chai Banana Bread

I cannot believe that its finally November! Here, I have this AMAZING baked good that epitomizes the holidays and autumn! I welcome you, chai banana bread..

I've made this 3 times within 2 week span. Safe to say that its a hit!

Chai Banana Bread

adapted from Chocolate Covered Katie

• 2 cups spelt or all-purpose flour
• 1 tsp baking soda 
• 3/4 tsp baking powder
• 2 tsp cinnamon 
• 1/2 tsp each: ginger, cardamom, cloves and nutmeg
• 3/4 tsp salt
• 1 Nunaturals stevia packet or 1 tbsp sugar of choice
• 3 tbsp milk of choice
• 3 1/2 tbsp vegetable or melted coconut oil
• 1/2 cup pure maple syrup (or another liquid sweetener of choice)
• 2 cups mashed bananas (measure after mashing)
• 1 1/2 tsp lemon juice or white or apple cider vinegar
• 2 tsp pure vanilla extract
• OPTIONAL: 1/2 cup chopped walnuts

Directions:

Preheat over to 350 F. Combine dry ingredients and mix very well. In a separate mixing bowl, combine wet ingredients, then stir  into dry until just evenly mixed. Pour into a greased loaf pan and bake 35-40 minutes. (If the top is cooked but the inside is gooey, you can put tin foil over the top and continue to bake.) Let cook 10 minutes before slicing. Store leftover slices in the refrigerator or freezer after one day. Makes 10-12 slices. 

I topped my banana bread with pumpkin cream cheese, also from chocolate covered Katie.

• 1 can pumpkin (15oz)
• 1 container cream cheese-style spread (I used Tofutti non-hydrogenated. For substitutions, see the nutrition info link below. Or for a soy-free alternative, try 1 cup of cashew cream: raw cashews that have been soaked, drained, then pureed into raw cashew butter.)
• 2 tsp cinnamon (more if desired)
• 3/4 tsp pumpkin pie spice
• 1 1/2 tsp pure vanilla extract
• sweetener of choice to taste (Amount will depend on whether you’re making this as a dip or a spread. Use up to 1/3 cup for a dip, but you might not even need a tablespoon of sugar or a packet of stevia for a spread. Note that liquid sweeteners will yield a much thinner dip, so either powdered sugar or nunaturals stevia are recommended.)

Directions:

Combine all ingredients and mix very well. (A food processor is best, but this can be done by hand with a lot of stirring). Serve as a dip, with graham crackers or gingersnaps or fresh fruit. Or use as a festive cream-cheese spread on bagels, toast or pancakes. This will keep in the refrigerator 4-5 days.