Banana Bread Mix
- 210g Plain flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 110g Unsalted butter, room temperature
- 140g Caster sugar
- 2 large eggs
- 2 Large very ripe bananas mashed
- 60g sour cream
- 1 Teaspoon vanilla extract
- 60g Chopped walnuts or pecans
Chai Cream Cheese Frosting
- 110g Unsalted butter, room temp
- 113g Cream cheese, room temp
- 60ml Spiced Bombay Chai concentrate
- 175g Icing sugar
For the banana bread:
Preheat oven to 350 degrees. Butter a 9"x 5"x 3" loaf tin; set aside. Cream butter and sugar until light and fluffy. Add the eggs and beat into butter mix.
In a medium bowl, mix together the flour, baking soda, and salt. Slowly add in to the butter mixture until just combined.
Add bananas, sour cream and vanilla. Once combined, pour into the prepared loaf pan.
Bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour and 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool completely.
For the chai frosting:
Beat the cream cheese and butter until light and fluffy.
Add powdered sugar and continue to mix.
Mix in the Spiced Bombay Chai concentrate until uniformly combined.
Spread a generous layer over the top of the completely cooled banana loaf and serve.