200 g rice flour
80 g glutinous rice flour
40 g tapioca flour
2 tsp baking powder
1 tsp baking soda
1/2 + 1/2 tsp chai spice
1/2 tsp salt
50 g + 1 tsp brown sugar
150 g honey
2 large eggs, lightly beaten
70 g ghee, melted
4 very ripe big bananas
1 tsp vanilla extract
50 g walnuts, toasted and chopped
CHAI SPICE – GRIND INTO FINE POWDER
2 cardamom pods
2 cm cinnamon
4 black peppercorns
1/2 tbsp ginger powder
1. Preheat oven to 350ºC. Prepare a 8 1/2” x 4 1/2” loaf tray with parchment paper.
2. In a large bowl, sift or whisk together flour, baking powder, baking soda, chai spice and salt.
3. In another large bowl, add ripe bananas and mash well with a fork. Add sugar to the mashed bananas and mash the sugar into the bananas.
4. Add rest of the wet ingredients: agave nectar, eggs, canola oil, applesauce and vanilla extract. Mix well.
5. Stir in the dry ingredients in 2 batches. Once the dry ingredients are incorporated, add the toasted walnuts. Mix gently.
6. In small bowl, mix together 1 tsp of sugar and chai spice.
7. Pour the batter into a loaf pan. Fill only up to 1/2 of the tray. Sprinkle chai spice-sugar mixture on top of the batter, just a few sprinkles (enough to taste) will do.
8. Bake for 45 minutes to 1 hour, until a toothpick comes out clean. Cool for about 15 minutes in the pan. After 15 minutes, cool on a cooling rack. When cooled, but still slightly warm, wrap tightly in cling wrap. It’s best if eaten a day after.
Recipe by Shannon Lim.