Chai spices turn a familiar loaf into something more fragrant. The black pepper sounds odd but brings a gentle heat that makes the other spices taste brighter.
Makes: 1 loaf, about 10 slices · Prep: 15 minutes · Cook: 55 to 60 minutes · Contains: gluten, eggs, milk, nuts (optional)
Ingredients
- 3 very ripe bananas, about 350g peeled
- 100g unsalted butter, melted, plus extra for the tin
- 130g light brown soft sugar
- 2 large eggs
- 1 tsp vanilla extract
- 225g plain flour
- 1 tsp bicarbonate of soda and ½ tsp baking powder
- ¼ tsp salt
- 1½ tsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground cardamom, ¼ tsp ground cloves and ¼ tsp ground black pepper
- 75g walnuts, roughly chopped (optional)
Method
- Heat the oven to 160°C fan, 180°C conventional, gas 4. Grease a 900g (2lb) loaf tin and line it with baking paper.
- Mash the bananas in a large bowl, then whisk in the melted butter, sugar, eggs and vanilla.
- In another bowl, mix the flour, bicarbonate of soda, baking powder, salt and all the spices.
- Fold the dry ingredients into the banana mixture until you see no dry flour. Stir in the walnuts, if using.
- Scrape into the tin and bake for 55 to 60 minutes, until a skewer pushed into the centre comes out clean. If the top browns too fast, cover it loosely with foil after 40 minutes.
- Cool in the tin for 10 minutes, then lift out onto a wire rack.
Tip
The blacker the banana skins, the sweeter and moister the loaf. Freeze overripe bananas in their skins until you have enough.
