Chai-Chocolate Banana Tea Bars

Chai-Chocolate Banana Tea Bars
Staff Writer
Allan Penn

On this day in 1773, infuriated colonists calling themselves "The Sons of Liberty" boarded ships and threw 342 chests of tea into the Boston Harbor. Known as the party that sparked a revolution, the tea party was an act of resistance against the Tea Act that the British Parliament had passed earlier, and a monopoly called the East India Tea Company that was underselling local merchants.

8
Servings
314
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  white whole-wheat or all-purpose flour
  • 1/2  Teaspoon  salt
  • 1/2  Teaspoon  baking powder
  • 1/8  Teaspoon  ground cinnamon
  • 1/4  Teaspoon  ground ginger
  • 1/4  Teaspoon  ground cardamom
  • 1/8  Teaspoon  ground cloves
  • 1/8  Teaspoon  freshly grated nutmeg
  • 4  Tablespoons  unsalted butter, room temperature
  • 3/4  Cups  minus 2 teaspoon granulated sugar
  • 1  Teaspoon  vanilla extract
  • 1/2  Cup  sour cream
  • large egg
  • 3/4  Cups  mashed bananas
  • 2/3  Cups  semisweet chocolate chips
  • 1/2  Cup  toasted and chopped walnuts

Directions

Preheat the oven to 350 degrees and place a rack in the center. Spray a 9-inch square metal pan with flour-added baking spray or line the inside with nonstick foil.

Mix the flour, salt, baking powder, cardamom, ginger, cinnamon, cloves, and nutmeg together in a small bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and sugar on medium speed until creamy. Beat in the vanilla and sour cream. Reduce the mixer speed and beat in the egg and banana until creamy. Scrape the sides of the bowl. With the mixer on low, gradually add the flour mixture. When the flour is absorbed, mix in the chocolate chips and walnuts.

Spread in the prepared pan and bake for 28-30 minutes, or until the bars are browned around the edges and appear set. Let cool completely in the pan. Cut into 16 squares.

Nutritional Facts

Total Fat
8g
11%
Sugar
12g
13%
Saturated Fat
4g
17%
Cholesterol
9mg
3%
Carbohydrate, by difference
54g
42%
Protein
5g
11%
Vitamin A, RAE
27µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
281mg
28%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
14µg
0%
Folate, total
60µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
177mg
25%
Selenium, Se
9µg
16%
Sodium, Na
507mg
34%
Water
43g
2%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.