I just about died with laugher. The struggle with banana bread is all too real; it truly looks like an inedible brown brick.
But inside that brown brick is the most delicious, moist, flavorful quick bread out there. Yes, despite how it looks, banana bread is the best ever.
Like part of me actually thinks bananas should only be eaten with peanut butter, in a smoothie, or in banana bread. Wait no all of me thinks that.
The secret to making a fantastic banana bread is the moist factor; you want to make sure that your ingredients maximize the moistness of the bread.
My secret to creating this? Greek yogurt. Due to Greek yogurt’s high acidity, it creates both a tanginess and a fluffiness without drying out the bread.
In this banana bread I used Chobani’s Plain Whole Milk Greek Yogurt, which has a slightly higher fat content than non-fat Greek yogurt. This helps keep my banana bread extra moist and gives it the most wonderful texture.
And then there’s the chai spice part. Bananas pair wonderfully with warm cinnamon, cardamom, and ginger. It’s a match made in heaven.
Plus, who would say no to streusel? I have a feeling that if you brought this baby to a party, it would be eaten in minutes. 🙂
Preheat the oven to 350ºF. Line a loaf pan with parchment paper.
In a tiny bowl, combine all spices to make your chai spice mix. Set aside.
In a large bowl, combine the mashed bananas with the melted butter, stirring to combine. Mix in both sugars, the eggs, greek yogurt, and vanilla.
Fold in flour, baking soda, salt, and a little over half the chai spice mix, mixing until well combined. Pour batter into prepared loaf pan.
In a separate bowl, mix together the cashews, sugar, flour, melted butter, and the remaining chai spice. Use your hands to work the streusel together, then sprinkle the streusel evenly over the loaf, covering it entirely with streusel.
Bake the loaf for 45 minutes or until a knife comes out clean when inserted into the center of the loaf. If your streusel begins to get golden before the first 30 minutes of cooking, gently cover the top of the loaf with tin foil. This will prevent excess browning.
This post is sponsored by Chobani. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!