Instructions

1. Crush your whole spices.
2. Add water to a pan, add the spices and aromatics (lemongrass and ginger) and bring to a boil.
3. Add the tea leaves and turn down heat to medium-low.
4. Let it get to desired strength of infusion and turn off heat.
5. Add the oat/soy milk. Heat again if it's not hot enough, but do not boil (especially oat milk).
6. Ensure you have ripe bananas for this recipe. If not, preheat the oven to 300 degrees.
7. Place unpeeled bananas on a baking sheet and bake for 15-20 minutes until skins turn entirely black.
8. Let cool, then scoop out banana pulp from peel and mash.
9. In your BlendJet, blend the mashed bananas with 2/3 cup of brown sugar and 1/3 cup of melted butter until well combined.
10. Pour cooled chai-infused milk into the banana mixture and blend until well combined.
11. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and a pinch of salt.
12. Gradually add dry ingredients to wet ingredients, mixing until just combined. Avoid overmixing.
13. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
14. Pour batter into the prepared pan, smoothing the top with a spatula.
15. Top batter with split bananas.
16. Bake for 50-60 minutes, or until a toothpick inserted into center comes out clean.
17. Allow chai banana bread to cool in pan for 10 minutes.
18. Transfer to a wire rack to cool completely before slicing and serving.
19. Enjoy your delicious chai-infused banana bread!