Description
This aromatic Five Spice Banana Bread combines sweet ripe bananas with the warm, fragrant notes of Chinese Five Spice Powder for a unique twist on a classic treat. Moist and flavorful, this loaf is perfect for breakfast, snack, or dessert, offering a delightful balance of spices and sweetness.
Ingredients
Scale
Wet Ingredients
- 1/3 cup butter
- 3 very ripe bananas
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons Chinese Five Spice Powder
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Butter a 4×8 inch loaf pan thoroughly to prevent sticking.
- Melt Butter: Melt the 1/3 cup of butter in the microwave using a large mixing bowl to contain it.
- Mash Bananas: Add the 3 very ripe bananas to the melted butter and mash them with a fork until the mixture is smooth and fully combined with the butter.
- Add Spices and Leavening: Stir in the 2 teaspoons of Chinese Five Spice Powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, and 3/4 cup sugar until fully incorporated.
- Incorporate Egg and Vanilla: Mix in the beaten egg and 1 teaspoon vanilla extract thoroughly to blend the flavors and create a uniform batter.
- Add Flour: Gradually add 1 1/2 cups all-purpose flour to the batter. Stir gently just until fully combined, being careful not to overmix.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 minutes to 1 hour, or until a wooden skewer inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter after adding the flour to keep the bread tender.
- If you don’t have Chinese Five Spice Powder, you can make your own blend with star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute butter with coconut oil or a plant-based margarine.
