cinnamon crunch chai banana bread
Take a break from pumpkin and realize that all of your countertop bananas have suddenly turned black...quick bread to the rescue!
Ingredients
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 4 large bananas, very ripe (about 2 cups mashed)
- 1 1/2 cups all purpose flour
- 1 tbsp cinnamon
- 1 tsp cardamom
- 1 tsp ginger
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/4 tsp black pepper
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup dark chocolate chunks or chips
cinnamon crunch topping
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tbsp cinnamon
- 1 tbsp all purpose flour
- 4 tbsp butter, melted
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch bread pan with butter or oil.
- Whisk together the melted coconut oil, maple syrup, eggs, and vanilla, then stir in the mashed banana. Add the flour, cinnamon, ginger, cardamom, cloves, allspice, black pepper, baking soda, and salt until just combined. Fold in the chocolate chips. The batter should be quite thick.
- Make the cinnamon crunch topping. In a small bowl, toss together the brown sugar, sugar, cinnamon, flour, and melted butter until combined.
- Pour the batter into the prepared bread pan. Sprinkle the crunch topping all over. Bake for 55-65 minutes until an inserted toothpick emerges clean. Cool 10 minutes in the pan, then run a knife around the edges of the pan to loosen and invert onto a plate. Flip onto a wire rack and cool at least 30 minutes more. Slice and serve with extra butter!
Notes
*Bananas: For real, the blacker the better, as long as they aren't moldy!
*To catch drippings: The streusel sometimes spills a bit over the sides of the breadpan. Place an old baking tray on the rack beneath the bread to catch any leaks.