Masala Banana Cake
Using strong brewed masala chai rather than water in this recipe adds a fabulous spiced undercurrent to the moist banana flavor of this healthy cake. Prep time: 20 min. Cook time: 55 min.1 h 15 m 2
- 1/2 c. canola oil
- 1 c. sugar
- 2 eggs, slightly beaten
- 3 medium very ripe bananas
- 2 c. whole wheat flour
- 1/2 c. toasted wheat germ
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tsp. masala chai tea leaves
- 1 c. hot water
- 3/4 c. walnuts, pecans, or macadamia nuts, chopped coarsely
- 1 c. powdered sugar
Brew tea in hot water and steep 5 min. Strain.
Into the mixing bowl of a stand mixer, add oil, sugar, beaten eggs, and mashed bananas. Continue blending. Sift flour with salt and baking soda and add slowly, followed by wheat germ, 1/2 c. brewed tea, and the chopped nuts. Blend until mixed. Bake in a greased Bundt pan at 350°F for 50-60 min.
When cooled, drizzle with a glaze of 1/4 c. strong brewed Masala Chai mixed with 1 c. powdered sugar.
Note: baking time can be reduced by using a 9"x13" cake pan.