Jane’s Sweets & Baking Journal -- janessweets.blogspot.com --April 2013
*This recipe was adapted from the May 2012 issue of Cooking Light magazine, via My
Recipes.com. The original formula, called Chai Banana Bread, can be found at this link: http://www.myrecipes.com/recipe/chai-banana-bread-50400000120729/
Chai (Spice) & Rum Banana Bread
Preheat oven to 350 degrees. Grease and flour a standard size (9" x 5") loaf pan.
1 and 1/2 cups soft, very ripe banana (about 3 medium-sized bananas), mashed
1/3 cup plain fat-free yogurt (I used Greek style, Chobani brand.)
5 tablespoons of unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
3/4 cup brown sugar, firmly packed (I used light brown sugar.)
2 and 1/4 cups all-purpose flour (I use unbleached.)
3/4 teaspoon baking soda
3/4 teaspoon salt (I used coarse kosher salt.)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1 teaspoon vanilla extract or vanilla-bean paste (I used paste.)
1 tablespoon good-quality dark rum
In a medium mixing bowl, lightly whisk together the flour, baking soda, salt, and spices. Set aside.
In the large bowl of your mixer, using the paddle attachment on medium-low speed (or you can easily do this recipe all by hand, if you prefer), mix the banana, yogurt, melted butter, eggs, brown sugar, vanilla, and rum until very well combined, for a minute or two.
Add the dry ingredients all at once to those in the mixer bowl and mix on the lowest speed just until combined, definitely less than one minute (over-mixing will make the bread tough). The batter will look a little lumpy.
Pour the batter into the prepared loaf pan, smooth the top if needed, and bake for 50 minutes; check the loaf by inserting a toothpick into the center. It should come out mostly clean. If it doesn't, bake for another five to ten minutes and check again. The top should be dark golden brown when it's ready. If it looks like its browning too fast, lightly cover the top with a sheet of foil.
Let the finished loaf cool in its pan, on a rack, for about five minutes before removing it from the pan. Let it finish cooling on a rack. Store well covered.