Chai Banana Bread with Cream Cheese Frosting

Banana bread bursting with warm spices and frosted with a tangy cream cheese frosting.

Update: The giveaway and contest is closed!

I served this at my brunch sponsored by Eggland’s Best to announce their first ever recipe contest!

Call for entries to the Eggland’s Best “Your Best Recipe” Contest is open now through August 12, 2012.

A $1,000 prize will be awarded in each of the following four categories: Breakfast, Appetizer, Main Course, and Dessert and one at-home chef whose dish best showcases the use of Eggland’s Best eggs will be awarded a $10,000 grand prize.

Along with this delectable banana bread there was also Baked Berry Cream Cheese French Toast, a Greek Frittata and Baked Peanut Butter Apple Oatmeal. It was a veritable feast.

Chai Banana Bread with Cream Cheese Frosting

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 25 minutes

Yield: 1 loaf

Chai Banana Bread with Cream Cheese Frosting

Banana bread bursting with warm spices and frosted with a tangy cream cheese frosting.

INGREDIENTS:

1 + 1/2 cups mashed ripe banana (3-4)
1/3 cup yogurt (fat free) or sour cream (light)
5 tablespoons butter, melted
2 eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 + 1/4 cups all-purpose flour (10 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 teaspoon vanilla extract
Frosting:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 cups confectioners' sugar, plus more if needed

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.
  2. Add banana, yogurt, butter and eggs to a large mixing bowl and beat with a mixer on medium speed just until blended. Add sugars and beat on medium just until blended.
  3. In a separate bowl whisk flour, baking soda, salt, cardamom, cinnamon, ginger and allspice together. Add to banana mixture and beat just until blended.
  4. Spray a 9 x 5-inch loaf pan with cooking spray.
  5. Bake at 350° for 60-65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and cool completely before frosting.
  6. In a large bowl, beat together the butter and cream cheese with an electric mixer until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, add the powdered sugar a cup at a time until creamy and thick enough to spread.

Notes:

Adapted from Cooking Light

http://www.cinnamonspiceandeverythingnice.com/chai-banana-bread-plus-egglands-best-giveaway-and-recipe-contest/

To kick off the contest Eggland’s Best is giving away a prize pack to one lucky reader!

The prize pack includes:

o 2 Free EB Dozen coupons (Any variety- classic, cage-free, or organic)

o 1 Free EB Hard Cooked and Peeled variety coupon

o 1 EB Apron

o 1 EB Spatula

o 1 EB Whisk

o 1 EB Cutting Board

o 1 EB Mixing Bowl

o 1 EB Bowl Scraper

o 1 EB Coffee Mug

o 1 Plush Eggo

o 1 EB Tote Bag

To enter let me know your favorite way to eat eggs. I like fried eggs with runny yolks, onions and cheese on sprouted grain toast.

For extra entries:

Repin this pin on Pinterest.

Tweet the giveaway.

Ends Monday, May 14 at noon EST time.

Connect with Eggland’s Best:

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Disclosure: Eggland’s Best provided me with VIP coupons, a gift card, information, a prize pack for myself and one to give away to a reader.

Comments

  1. Carla and Michael says

    Hi Reeni. Great post and wow, what a great give-away. I use EB eggs. I buy them in as large of a quantity as I can, though I have to store them in other containers to fit in my tiny fridge. Great banana bread, healthier than the one I just posted (I’ll probably add ground flax seed to mine when I make it myself). My fav EB eggs are used in everything I make, although I like them best over-easy on a piece of toast, Love runny yolks soaked into the toast.

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