Friends! How was your Easter?? We had the best time yesterday celebrating with our families at our house, though I have to admit that I am tiiiiirrrreeeed today.
Okay, you guys, this cake. I'm a sucker for all things chai, and all those yummy spices work so well with the banana. Plus, this cake is ridiculously moist, and truly gets better day by day. That is, if you can resist it long enough...
This can be served with vanilla ice cream for dessert or on its own with a cup of coffee for breakfast. Cake for breakfast!
Chai Banana Cake (from Spoon Fork Bacon)
yields one 8x8 cake
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cup milk
1 tablespoon chai
3 medium over-ripe bananas
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees F.
Whisk together flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, allspice, and nutmeg together in a mixing bowl.
Pour milk and chai into a saucepan and bring to a simmer. Remove from heat and steep for 20 minutes. Discard the used chai, then transfer to a bowl. Add the mashed bananas and mix together.
Add the butter and sugar to the bowl of a stand mixer. Beat on medium speed for 2 minutes. Add eggs one at a time. Add vanilla and banana mixture and stir until just combined. Stop the mixer, add the flour mixture all at once, and stir until just combined.
Grease an 8x8 baking dish and pour in cake batter.
Bake for 80-90 minutes, or until a toothpick comes out clean. Allow to cool on a wire rack for 20 minutes. Serve warm with vanilla ice cream or whipped cream!