Sounds like a mouthful right?
It is. A delicious, moist, wonderful mouthful. Oh how I heart this recipe.
Have you ever opened your freezer and found yourself looking at some black bananas and some roasted, mashed squash?
If that’s the case … then make this. Seriously. This loaf is so delicious. I ate (well shared) one of the two loaves in 3 days. 3 days!!!! It’s the kind of loaf where once you start slicing pieces off you can’t stop. That is my favourite kind of thing.
I wanted to share this recipe with you today. I thought we could all use something that isn’t turkey. Or tourtière. That isn’t a sugar cookie or a ginger cookie. That has pretty much absolutely nothing to do with the holidays. It’s the perfect thing to whip up (super quick and simple recipe), pour into a loaf pan and bake … filling your kitchen with all kinds of wonderful.
Your perfect reward for surviving the holidays.
This recipe is also the perfect example of how I take a recipe and adapt it to my needs. You can well imagine that almost all of my recipe books start off looking like this:
and then… end up looking like this:
so if you’re missing the squash, don’t like the chai and just feel like a hearty slice of banana bread … check out the ingredients in the unmarked picture … it’ll make one loaf of banana goodness … but the adapted recipe is pretty amazing. I’m just sayin’…
banana squash chai chocolate chip loaf
4 c. flour, sifted
1 tbsp baking powder
1 tsp baking soda
1 1/5 tsp salt
2 tsp ground cinnamon
grated nutmeg (to taste)
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. brown sugar
2 ripe bananas, mashed
half medium squash, roasted and mashed
1/2 c. buttermilk
1/2 c. chai
Boil some water and make a mug of chai. You can use half and then drink half while you’re baking :0) Thanks to Marysol – I used this amazing chai brand – it’s probably the best chai I’ve tried (merci ma belle Marysol!)
Preheat your oven to 350 F. Spray two loaf pans with non-stick spray and set aside.
In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In the bowl of your stand-mixer (or with a hand-held mixer), and using the paddle attachment, cream together the butter and sugars. Add the eggs, one at a time, and beat well; scraping the sides as needed. Add the mashed banana, squash, buttermilk and chai to the bowl.
Slowly add the flour mixture. Once it’s kinda mixed together (not fully incorporated), toss in the chocolate chips, and mix those around for about 15 seconds.
Evenly divide the batter between the two loaf pans, and bake on the centre rack for 45 minutes. Cover each loaf with foil, and return to the oven for another 15 minutes (this will prevent the tops from getting too dark).
You’ll know that the loaf is ready when you pierce it with a knife and the blade comes out clean (well… except for the melted chocolate). Allow the loaves to cool on a wire rack (leave in the pans for 15 minutes before removing and allowing to cool completely), and then slice off a piece. Or three. Yes. I ate three slices when I made these. It’s that good.
Banana bread is one of those things that I truly belive gets better after freezing – so wrap it nice and tight in some plastic wrap and save some for another day. That’s why you need to bake two – one for immediate gratification, and the other for delayed gratification.