If you love chai, you're going to love our Rooibos Vanilla Chai Herbal Tea. Traditional chai is a strong black tea blend, and while this Rooibos-based blend is caffeine tea, it's still a mighty fine chai. We love it for drinking so much that we decided to add it to one of our favorite quick breads. Sweet overripe bananas have found their perfect spicy match in this delicious treat.
1 1/4 cups sugar
1/2 cup Louisiana Pecan Oil
1 1/2 cups mashed ripe bananas (about 4)
1/2 cup buttermilk
1 tsp Pure Bourbon Vanilla Extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp Sel Gris
1 Tbl finely ground Rooibos Vanilla Chai Tea
Infused Sugar for sprinkling on top
Preheat oven to 350°F. Spray bottom only of 1 loaf pan, 9X5X2 inches. Alternately, you can use two smaller loaf pans (8.5X4.5X2.5) or muffin tins--this recipe will make 12 muffins.
With a stand or hand held mixer, combine the sugar, Pecan Oil and bananas. Mix well. Add in the eggs one at a time, mixing well after each addition. Beat in the buttermilk and Pure Vanilla Extract.
Whisk together the flour, baking soda, Sel Gris and ground Rooibos Vanilla Chai Tea. Add in the dry ingredients and mix by hand just until moistened. Batter will be lumpy.
Pour the batter into the loaf pan(s) or divide among muffin tins. Combine the cinnamon and sugar. Sprinkle over the batter in the pans. Bake large loaf for about an hour. If baking smaller loaves or muffins, check after 30 minutes. Bake until golden brown and a skewer inserted in center comes out clean. Remove from oven and loosen from sides of the pan with a butter knife or offset spatula. Allow to cool in the pan for five minutes. Then invert onto cooling racks.