One this I love about bananas is that even when they are overripe they will never be wasted, I often even wait for them to overripe so I can make delicious baked goods with them. One thing I love to make from over ripe (aka perfectly ripe) bananas is banana bread, I already posted a recipe for a raspberry/spirulina banana bread which you can find here.
This banana bread will be a little different from the other one, its a cacao and chai spiced bread with a peanut butter swirl on top and for good measure I threw some pecan nuts through the mixture (which is completely optional). There are so many variations on this delicious dish, and I want to share as many as possible, I’ll make it my mission (to eat as many different kinds of banana bread as possible). And I promise my next recipe will be gluten free for my gluten intolerant friends out there, and being honest gluten also doesn’t do wonders to me either.
For this banana bread we’ll have to make two different batches of batter, because were gonna mix them together in the baking dish and form a marble piece of goodness! I promise, its super easy and took me only 15 minutes to whip up, the only thing that will take some time is baking, but all you need to do for that is check every now and then to see if its done, easy peasy.
This banana bread is a bit more dense then my other recipe, which makes it more cakey and filling, which work amazing with the warming flavours of the chai and cacao, perfect for a stormy/rainy day, or any other day if you’d ask me.
If you try any of my recipes post a comment below or tag me in your creation on instagram, I’m really interested to see how it turned out and love to receive your feedback! Now turn on your oven and make yourself a deliciously scrumptious banana bread!