Recipe // Chocolate Chai Banana Bread

What you need
 

• Nonstick vegetable oil spray

• 180g all-purpose flour

• 1 ¼ teaspoons baking soda

• ¾ teaspoon kosher salt

• 80g mascarpone

• 50g unsalted butter, room temperature

• 2 large eggs

• 4 large very ripe bananas, mashed 

• 170g chopped dark chocolate (We used two Pretzel Snap bars)

• 80g maple syrup

• 2 teaspoons vanilla extract

• 3 or 4 tablespoons chai spice to taste (We used our Spiced Chai Latte powder)

How you make it

1. Preheat the oven to 180°C. Lightly coat 20 x 10 cm loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides.

2. Whisk flour, baking soda, spiced chai powder and salt in a medium bowl. In a separate blow, crush and mix the bananas with a fork. Using a knife, cut the Pretzel Snap bar in little chunks.

3. Using an electric mixer on medium-high speed, beat maple syrup, mascarpone, and butter in a large bowl until light and fluffy for about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

4. Add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate. Scrape the batter into prepared pan and smooth out the top.

5. Bake bread for 60-65 minutes until a tester inserted into the center comes out clean. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.