Apologies for the lack of posts lately! Not that I think anyone is sitting here with bated breath, eagerly awaiting my next post, but, ya’ know, I like to get more posts up than I’ve been able to lately. Life gets in the way, but more than that, procrastination and wanting to just chill without worrying about working is really what gets in the way. I’ve got some good stuff coming up, recipe-wise, though, so don’t give up on me. I’ll always be around! You can head to INSIDER Food to see what I’ve been working on, lately. Most recently, it was teaching people what a porrón is the only way I know how–through demonstration. I’ve been going to tons of restaurants lately, talking to chefs, and even making recipe videos of my own in our test kitchen. It’s been a lot of work, but also a lot of fun. I’m really energized every morning, even if I’m tired or if I was out late the night before. It feels good! I hope you’ll check out INSIDER every so often and follow me as I eat my way through New York, so to speak.
So, let’s talk banana bread. We’ve all made it a million times, but we’re not quite ready to ever stop. We’ve always got a couple of bananas sitting on our counter, ripening and, eventually, blackening, into those sweet little jewels that make for the best banana bread. I like to keep my bananas in the fridge for a week or two so that they get extra black, but that’s just me. The darker they get, the more sweet they become, so just keep that in mind the next time you think your bananas are too far gone for banana bread. They aren’t! Just throw them into a mixing bowl with some chopped dark chocolate and that late bit of chai concentrate that you have in your fridge. You know, that box that doesn’t quite have enough left for you to make a decent cup for yourself, but you still feel guilty for throwing it away. I’ve got a solution for you: throw it into your mixing bowl, too. Boom! Chocolate chai banana bread. You can, of course, make a spice mixture of your own (using cardamom, cinnamon, ginger, pepper, cloves, and star anise), but it’s really satisfying to just pour something into a bowl and have warm, comforting chai-spiced banana bread in about an hour. Kramer took this into his office, and from what I hear, it got rave reviews, and I have to say, the end bit that I had with a cup of black coffee really hit the spot, too. I love bread butts, what can I say? They’re another one of those cook’s rewards that you’re always hearing about. Anyway, butts aside, just make this banana bread. If anything, it’s an excuse to splurge on that fancy chai you keep seeing at the gourmet grocery store but haven’t gotten up the nerve to treat yourself to. It’s spring! The sun is out! You deserve a little iced chai in your life. And chai banana bread.
Your ingredients–any chai will do just fine.
The best part about this recipe? You don’t need to use your mixer!
Bake -n- wait.
Ta-da! Chocolate chai banana bread.
- 2¼ cup all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 eggs, room temperature
- 2 large very ripe bananas (those skins has better been blackened)
- ¼ cup chai concentrate
- 1 teaspoon vanilla extract
- 1 cup dark chocolate, roughly chopped
- Preheat your oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
- Whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- Melt your butter in a large, microwave-safe bowl. Add in the sugar and brown sugar and beat well with a wooden spoon until a sand-like texture forms (you can use your mixer, of course, but I didn't feel like it today). Add in your eggs, one at a time, beating each in before adding in the next. Mash your bananas and add them in, beating well, then add in your chai and vanilla and mix to combine.
- Slowly add in your flour mixture, mixing with your wooden spoon until it just comes together. Fold in your chopped chocolate, then pour the batter into your prepared pan. Bake for 50 minutes, then cover the banana bread with foil to stop excess browning and bake for another 15 minutes or so, until fully set. Allow to cool for at least 2 hours before digging in.