Blueberry Chai Banana Bread

Blueberry Chai Banana Bread adapted from, Cooking Light

makes about 16 servings

1 cup mashed banana 

1/2 cup blueberry puree

1/3 cup Greek blueberry yogurt (I used fat free)

5 TBS butter, melted

2 eggs, large

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 1/4 cup flour

3/4 tsp baking soda

1/2 tsp salt

3/4 tsp ground green cardamom  

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground allspice

1 1/4 tsp vanilla extract, divided

1/3 cup powdered sugar

1 1/2 tsp milk

Preheat oven to 350 and grease a 9x5 loaf pan.

In a separate bowl, whisk together the flour, salt, and baking soda - set aside.  

In a small bowl, combine ground cardamom, cinnamon, ginger, and all spice, mix well - set aside.  

In a large mixing bowl (or the bowl for a stand mixer), combine mashed bananas, pureed blueberries, yogurt, and melted butter.  Beat on medium speed until just blended.  Add eggs, and sugar, beat on medium speed until well incorporated.  Add flour mixture, beat on low until just blended - scraping the sides down if needed.  Gently fold in 1 1/2 tsp of the spice mix and 1 tsp of vanilla extract into the batter.  

Pour into prepared pan.  Bake for 65 minutes, or until a toothpick yields just a few crumbs when inserted.  Cool in pan on a wire rack for 10 minutes.  Remove from pan, cool on wire rack.

Combine remaining spices, remaining vanilla, powdered sugar, and milk - place cooled bread back into cooled pan - pour spiced glaze over bread.