Banana Bread with Chai Icing
Banana Bread
1¾ cups all-purpose flour
2 tsp Chai Baking Spice Blend
1 tsp baking soda
¾ tsp Vanilla Bean Sea Salt
½ cup Golden Monk Fruit Sweetener
½ cup vegetable oil
2 large eggs
1 tsp Pure Vanilla Extract
½ cup sour cream
1 cup mashed ripe bananas
¾ cup chopped walnuts, optional
Chai Vanilla Bean Icing
¾ cup powdered sugar
½ tsp Chai Baking Spice Blend
1/8 tsp Vanilla Bean Sea Salt
1 tsp Vanilla Bean Paste
3 tsp +/- milk
Prepare Bread. Adjust the oven rack to a lower position and preheat to 350ºF. Coat the inside of a 9x5-inch loaf pan with cooking spray; set aside. Whisk together flour, spice blend, baking soda, and salt; set aside. In a clean mixing bowl, beat monk fruit and oil using a hand mixer until combined. On high speed beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract, sour cream, and mashed bananas until combined.
With the mixer on low speed slowly incorporate the dry ingredients into the wet ingredients just until no visible flour remains. Do not overmix. Fold in walnuts, if using.
Transfer to the prepared loaf pan and bake for 60 to 65 minutes. If needed, loosely cover the bread with aluminum foil halfway through cooking to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Remove from oven and rest on a wire rack to cool for 30 minutes. Remove loaf from pan and cool directly on the wire rack for another 30 to 60 minutes.
Prepare Icing. In a small mixing bowl stir together powdered sugar, spice blend, and sea salt. Add vanilla bean paste and milk and stir until smooth. If needed, add more milk, a couple of drops at a time to achieve a thick but pourable consistency. Cover until ready to use.
When loaf is no longer warm to the touch, drizzle over the cooled banana bread; the icing will set within 10 minutes.
With the mixer on low speed slowly incorporate the dry ingredients into the wet ingredients just until no visible flour remains. Do not overmix. Fold in walnuts, if using.
Transfer to the prepared loaf pan and bake for 60 to 65 minutes. If needed, loosely cover the bread with aluminum foil halfway through cooking to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Remove from oven and rest on a wire rack to cool for 30 minutes. Remove loaf from pan and cool directly on the wire rack for another 30 to 60 minutes.
Prepare Icing. In a small mixing bowl stir together powdered sugar, spice blend, and sea salt. Add vanilla bean paste and milk and stir until smooth. If needed, add more milk, a couple of drops at a time to achieve a thick but pourable consistency. Cover until ready to use.
When loaf is no longer warm to the touch, drizzle over the cooled banana bread; the icing will set within 10 minutes.