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Banana Bread with a Creamy Chai Spice Topping

Banana Bread with a Creamy Chai Spice Topping

Yields 10 Servings
occasions
Dessert, Brunch, Breakfast
dairy ingredients
Cream Cheese, Butter
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Banana Bread with a Creamy Chai Spice Topping

INGREDIENTS

Banana Bread

Creamy Chai Spice Topping

Cinnamon & Sel De Fleur Butter

DIRECTIONS

Banana Bread

1
Preheat the oven to 180°C. Grease or spray a 2lb loaf tin or insert loaf tin liner. Weigh and measure all the ingredients.
2
Mash the banana in a bowl with a fork. Crack in the eggs and whisk through. Pour in the vanilla and combine. Set aside.
3
Cream the brown sugar and butter. Crack in the eggs and mix until it forms a smooth batter.
4
Sieve in the flour and chai spice. Then stir through the salt and baking powder.
5
Pour the cake mixture into the prepared tin. I love to sprinkle a little brown sugar and spice over the top here too.
6
Bake for 50-60 minutes or until a cake skewer comes out clean, and you see the cake moving away from the edges of the tin.

Creamy Chai Spice Topping

7
Dollop the cream cheese and butter into a bowl, stir with a spoon, sprinkle in the spice and vanilla, and stir again.
8
Slowly add in the icing sugar until you reach a thick, spreadable, dolloping texture.

Cinnamon & Sel De Fleur Butter

9
When the cake cools, spread the icing on top and then garnish with a delicate sprinkle of chai spice. To ensure there is no food waste, after a few days, if there is any left, toast a slice of the banana bread and spread on a little cinnamon and sel de fleur butter.

Take your banana bread to the next level with this creamy chai spice topping!

Banana Bread

Creamy Chai Spice Topping

Cinnamon & Sel De Fleur Butter

Instructions for Banana Bread

1
Preheat the oven to 180°C. Grease or spray a 2lb loaf tin or insert loaf tin liner. Weigh and measure all the ingredients.
2
Mash the banana in a bowl with a fork. Crack in the eggs and whisk through. Pour in the vanilla and combine. Set aside.
3
Cream the brown sugar and butter. Crack in the eggs and mix until it forms a smooth batter.
4
Sieve in the flour and chai spice. Then stir through the salt and baking powder.
5
Pour the cake mixture into the prepared tin. I love to sprinkle a little brown sugar and spice over the top here too.
6
Bake for 50-60 minutes or until a cake skewer comes out clean, and you see the cake moving away from the edges of the tin.

Instructions for Creamy Chai Spice Topping

1
Dollop the cream cheese and butter into a bowl, stir with a spoon, sprinkle in the spice and vanilla, and stir again.
2
Slowly add in the icing sugar until you reach a thick, spreadable, dolloping texture.

Instructions for Cinnamon & Sel De Fleur Butter

1
When the cake cools, spread the icing on top and then garnish with a delicate sprinkle of chai spice. To ensure there is no food waste, after a few days, if there is any left, toast a slice of the banana bread and spread on a little cinnamon and sel de fleur butter.
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