Banana chai bundt cake

Recipe by Rosemary and Miinted

Shopping cart: Masala Chai Concentrate

Banana Bundt Cake Ingredients:  

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1⁄2 tsp salt

1⁄2 tsp cinnamon

1⁄3 cup butter softened (5 TBSP)

1 1⁄4 cup brown sugar

2 eggs

1 tsp vanilla extract

3 medium overripe bananas - smashed, should be about 1 1⁄4 cup

1 cup sour cream 

Chai Icing Ingredients: 

1 tsp vanilla extract

3 TBSP Masala Chai Concentrate

1⁄2 tsp cinnamon

3-4 cups powdered sugar

2 TBSP butter softened

1⁄8 tsp salt 

For the cake: 

1. Preheat your oven to 350F and very generously, grease your bundt pan with either 

butter or I like to use coconut oil spray. Set aside. 2. In a bowl whisk together the dry ingredients. And in your stand mixer or another bowl, 

beat the butter and sugar until fluffy and light. 3. Add the eggs and vanilla to the sugar/butter mixture and mix well. 4. Stir in the bananas and about half of the dry ingredients. 5. Add the sour cream and the remaining dry ingredients and mix again. 6. Pour the batter into the bundt pan and tap a couple times on the counter to make sure all 

is spread evenly. 7. Bake for about 40-45 minutes, check in the middle areas with a toothpick to see if all the 

batter has been baked. 8. Take out of the oven and let the cake completely cool before adding the icing. 

For the icing: 

1. Beat butter and 1⁄2 cup powdered sugar until creamy. 2. Add cinnamon and DONA CHAI and combine. 3. Add the salt and vanilla extract and combine. 4. Add the rest of the powdered sugar until a soft and slightly runner texture forms. 

*You want the icing to be thick but not too thick and not too thin because it will just bleed through the cake. 

Slice it up and enjoy!!! 

*You can also sprinkle chopped walnuts, pecans, almonds or streusel topping on top if you’d like for more fun.