Chai Banana Bread Plus Eggland’s Best Giveaway and Recipe Contest


  • 1 + 1/2 cups mashed ripe banana (3-4)
  • 1/3 cup yogurt (fat free) or sour cream (light)
  • 5 tablespoons butter, melted
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 + 1/4 cups all-purpose flour (10 ounces)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • Frosting:
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioners' sugar, plus more if needed

  1. Preheat oven to 350 degrees F.
  2. Add banana, yogurt, butter and eggs to a large mixing bowl and beat with a mixer on medium speed just until blended. Add sugars and beat on medium just until blended.
  3. In a separate bowl whisk flour, baking soda, salt, cardamom, cinnamon, ginger and allspice together. Add to banana mixture and beat just until blended.
  4. Spray a 9 x 5-inch loaf pan with cooking spray.
  5. Bake at 350° for 60-65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and cool completely before frosting.
  6. In a large bowl, beat together the butter and cream cheese with an electric mixer until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, add the powdered sugar a cup at a time until creamy and thick enough to spread.

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