Healthy Recipe: Chai Banana Bread

I usually am really annoyed when I see my food starting to go bad, with one exception: bananas. Then I know that nothing will go to waste, because it's time to make banana bread. If you like banana bread, try this healthy version with a twist from the May issue of Cooking Light magazine: chai banana bread.

Ingredients

1 1/2 cups mashed ripe banana (about 3)

1/3 cup plain fat-free yogurt

5 tablespoons butter, melted

2 large eggs 

1/2 cup granulated sugar

1/2 cup packed brown sugar

10 ounces (2 and 1/4 cups) all-purpose flour 

3/4 tsp baking soda

1/2 tsp salt

3/4 tsp ground cardamom*

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground allspice

1 and 1/4 tsp vanilla extract, divided

Cooking spray

1/3 cup powdered sugar

1 and 1/2 tsp low-fat milk 

*If you don't think you'll use cardamom very often, buy only what you need from the bulk section! A whole bottle of cardamom at HEB costs $8; a teaspoon from the bulk section cost me 43 cents. The bulk section is a great way to save money on recipes with a lot of obscure ingredients. 

1. Preheat oven to 350.

2. Combine the first four ingredients in a bowl; beat with a mixer at medium speed just until blended. Add sugars; beat at medium just until blended.

3. Weigh or spoon flour into dry measuring cups. Combine flour, soda, and salt. Add flour mixture to banana mixture; beat just until blended.

4. Combine cardamom and next 3 ingredients. Stir 1 and 1/2 teaspoons spice mixture and 1 teaspoon vanilla into batter. Pour into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 for 65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan; cool.

5. Combine remaining spice mixture, remaining vanilla, powdered sugar, and milk. Drizzle over bread.

So yummy! The chai spice blend added a little something extra to an already-delicious classic. Try the recipe and let me know what you think!

- Rachel