Healthy Chai Banana Bread with Cashew Vanilla Glaze
Healthy chai banana bread that will have your house smelling cozy and delicious. Topped with a simple cashew vanilla glaze!
Servings 12 slices
Calories 195cal
Ingredients
- For the bread:
- 3 medium ripe bananas, mashed
- 2 eggs, at room temperature
- ¼ cup coconut oil, melted and cooled (can also use melted butter)
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened cashew milk (or sub almond or coconut milk)
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour (or can use white whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon cardamom
- 3/4 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Optional add-ins: ½ cup chopped nuts (I like walnuts or pecans)
- For the cashew butter vanilla glaze:
- 1/4 cup powdered sugar
- 1 tablespoon cashew butter
- 1 teaspoon vanilla extract
- 1 tablespoon cashew milk (or almond milk)
- Sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line a 8x4 or 9x5 inch pan with parchment paper and grease the inside of the pan to prevent sticking.
- Add mashed banana, eggs, coconut oil, maple syrup, cashew milk and vanilla extract to a large bowl; mix until well combined and smooth.
- Next add in the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, cardamom, ginger, allspice, ground cloves and salt. Mix until just combined and no pockets of flour remain. Do not overmix.
- At this point you can fold in 1/2 cup of the nuts if you are using them.
- Pour batter into prepared pan. Bake for 45-60 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached.
- Allow bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to finish cooling.
- In a small bowl mix together powdered sugar, cashew butter, vanilla extract and cashew milk until smooth. Pour over bread, then sprinkle the top with a little sea salt. Cut into 12 slices and enjoy!
Notes
To make into muffins: Line a 12 cup muffin tin with muffin liners. Bake for 18-25 minutes or until tester comes out clean.
Nutrition
Serving: 1slice | Calories: 195cal | Carbohydrates: 31.2g | Protein: 3.6g | Fat: 6.5g | Saturated Fat: 4.3g | Fiber: 3.6g | Sugar: 12.1g