Caramel Chai Banana Bread / 19 things I learned about cooking while being 19

This year marks my first year in my own kitchen, our first year living together, and I have learned so much. Especially when it comes to food…

1) you can always make do it work with what you have. The first part of my year was spent sharing a kitchen with the whole dorm building and no counter space. I turned my dresser into a pantry and kept my clothes in a laundry basket all year. At least I could store my flour away. It’s all about priorities. Haha

2) there are new ways to make the classics even better:
Meghan Gordon revolutionized my way of making oatmeal.
I started turning the heat off when making pasta,
And all my chocolate smoothies started to have a few tablespoons of oats for extra creaminess.

3) a clean kitchen= a happy cook.

4) I always rinse my knife off right after I use it now, it’s such a haste to look for it under a pile of dishes.

5) you shouldn’t get overwhelmed and cry when a dish fails. But sometimes you just do, and then you get over it. A lot of effort resulting in tears when it fails is ok in my book.

6) banana bread should be made with baking powder instead of baking soda to avoid the nasty salty taste. Otherwise, see above.

7) a pile of dishes is never as intimidating as it looks once you get started. But oh boy, when it stacks up, it’s overwhelming.

8) sometimes all pasta needs is a pat of butter and some salt.

9) date night should always be celebrated with homemade pizza.

10) it’s easier to keep things straight when you have a plan. Date night is always Wednesday and shopping is next to get its own day.

11) avocado is nature’s butter. Spread it on toast, and I could eat a whole loaf!

12) sometimes the universe seems to reward you with amazing produce. Make friends with the produce guy of the store, and abundance of apples and oranges will follow.

13) homemade apple juice is always worth the effort. So is orange juice.

14) baking is the easiest and best way for me to love on others, it makes me feel good to share the things I make, and I love to give that way.

15) no project is too scary when it’s in the kitchen. This year, my biggest one was making marshmallows with a whisk.

16) Strong boyfriend muscles can come in handy. See above 😉

17) food blogs are so inspiring and can really change your whole approach to things. Everyone has something to teach!

18) making your own recipes is the Most amazing process in the world. This year my biggest recipes accomplished have been making tons of muffins. Chocolate-chocolate chip, carrot cake, lemon raspberry, lime poppy seed, grapefruit…

19) there’s always more to learn. You will always find new things to spark a mad cooking spree.

Here’s to a year full of new recipes, ideas, and crazy baking… And lots more Caramel Chai Banana Bread.

Caramel Chai Banana Bread
Original recipe inspired by Ashley Rodriguez’s Caramel Chai Tea

This recipe comes in two steps. First you infuse the milk with tea and spices, than add it to the banana bread mixture.

Chai Infused milk:
-1/2 cup sugar
-1 black tea bag ( I used tazo’s awake black tea)
-1 cup milk
-tablespoon cinnamon
-teaspoon nutmeg
-teaspoon ginger
-1/2 teaspoon cloves

Caramelized the sugar in the bottom of the sauce pan until fragrant and brown. Remove from heat and add all other ingredients. I cut the tea bag open and added all the loose leaves right into the milk and spice mix.
Simmer on low for 30 minutes, stirring occasionally.
Remove from heat, pass through a fine mesh sieve and add to mixing bowl. Continue recipe below

Banana bread:
-chai infused milk (recipe above)
-2 large mashed bananas (let them get all ripe and speckled so they are really soft and full of natural sugars)
– 1 egg
-2 cups flour
-2 tablespoons baking powder
-1/4 cup oil
-tablespoon sugar for topping

Mash the bananas right into the chai infused milk in a mixing bowl. Add the egg and the oil. Mix well, stir in the flour and baking powder. And mix into the wet ingredients.

Pour into a oiled and floured loaf pan. Sprinkle a little bit of sugar on the top. This will make a delicious caramelized crust. I do this to all my muffins and loaves!

Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean. Serve once it has cooled. Can be stored 4-5 days wrapped in the fridge.
Enjoy!