Banana Bread with Chai Cream Cheese Frosting
Banana Bread Mix
- 210g Plain flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 110g Unsalted butter, room temperature
- 140g Caster sugar
- 2 large eggs
- 2 Large very ripe bananas mashed
- 60g sour cream
- 1 Teaspoon vanilla extract
- 60g Chopped walnuts or pecans
Chai Cream Cheese Frosting
- 110g Unsalted butter, room temp
- 113g Cream cheese, room temp
- 60ml Spiced Bombay Chai concentrate
- 175g Icing sugar
For the banana bread:
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Preheat oven to 350 degrees. Butter a 9"x 5"x 3" loaf tin; set aside. Cream butter and sugar until light and fluffy. Add the eggs and beat into butter mix.
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In a medium bowl, mix together the flour, baking soda, and salt. Slowly add in to the butter mixture until just combined.
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Add bananas, sour cream and vanilla. Once combined, pour into the prepared loaf pan.
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Bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour and 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool completely.
For the chai frosting:
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Beat the cream cheese and butter until light and fluffy.
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Add powdered sugar and continue to mix.
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Mix in the Spiced Bombay Chai concentrate until uniformly combined.
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Spread a generous layer over the top of the completely cooled banana loaf and serve.