I’m not generally a big fan of banana is a secret weakness, particularly when it has been modded, mucked with, and spiced up in original ways.. However,
I would like to complement this with a picture or two, but we’ve already eaten it all. That’s how good it was.
You will need:
1 bunch ripe bananas; the riper the better
1 can condensed milk
1 cup dark brown sugar
1 egg, beaten
½ teaspoon vanilla (or roughly a cap full)
1 teaspoon baking soda
1 pinch sea salt
1 ½ cups flour
Preheat the oven to 350° F.
Peel the bananas, and mash them into a paste in a baking bowl. Add the condensed milk, stir until homogeneous, then add the dark brown sugar. Afterward, add the vanilla, the baking soda, and the sea salt. Measurements of the spices are to taste, but I recommend about a tablespoon of cinnamon, half a fresh ground nutmeg seed (roughly a teaspoon), four or five ground cloves, and for personal taste I used a little more than half of a teaspoon of black pepper. Taste it as you go to come to a consensus on what works for you, there isn’t any egg or anything harmful in it yet (depending on just how ripe those bananas were).
Add the beaten egg, stir everything together, and gradually add the flour, stirring as you go. You should have something of the consistency of pancake batter. Pour it into a baking dish. Mine was an old round ceramic baking dish, but these are relatively hard to find; any bread pan will do. Drizzle the molasses over the top of the batter—do not stir it in—and cover if possible. Bake for roughly thirty minutes, when it’s finished you should be able to insert a knife into the center and pull it out clean. Allow the bread to cool.
Banana Chai Bread has a charming peppery after taste without being intrinsically hot or sacrificing sweetness. It makes an excellent breakfast with a little cream cheese or condiment molasses, and is an excellent compliment to a spiced tea.