A twist on the beginning of lockdown dessert nobody could get enough of!
Shopping cart: Zero waste masala chai spice dust
For the streusel
- ¼ c brown sugar
- ⅛ cup flour
- ⅛ cup oats
- ½ t zero waste chai dust
- 3 Tbs cold salted butter
For the banana bread
- 1/2 cup (1 stick butter) butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour - 180 g
- 1 tsp. baking soda
- 1/4 tsp. Salt
- 1 cup mashed bananas, about 3
- 1/2 cup sour cream or yogurt
- 1 tsp. Vanilla
- ½ t Zero waste chai dust
- ½ c pecans
To make the streusel
- Cut butter into small cubes. Store in the refrigerated while you measure out your dry ingredients.
- Once everything is measured, place all ingredients in a food processor and pulse until crumbly. Store in the refrigerator while you make the banana bread batter.
For the banana bread
- Preheat oven to 350 degrees. Grease one 9-inch loaf pan and line the bottom with parchment paper.
- In a large bowl, cream the butter with sugar until light and fluffy (about 5 minutes, longer than you think). Add the eggs and mix well.
- Add the sour cream, bananas, and vanilla; stir well.
- Whisk together the flour, baking soda, chai dust and salt. Combine with the butter mixture and stir just until incorporated.
- Pour into prepared pan then pour an even layer of the streusel on top. The entire batter should be covered with streusel.
- Bake for about 1 hour to 1 hour & 10 min
- Cool for 15 minutes and then turn the loaf out onto a rack.
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