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
405
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
19g
27%
Sugar
18g
20%
Saturated Fat
6g
25%
Cholesterol
8mg
3%
Carbohydrate, by difference
55g
42%
Protein
5g
11%
Vitamin A, RAE
24µg
3%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
226mg
23%
Choline, total
15mg
4%
Fiber, total dietary
6g
24%
Fluoride, F
2µg
0%
Folate, total
53µg
13%
Iron, Fe
10mg
56%
Magnesium, Mg
44mg
14%
Niacin
4mg
29%
Phosphorus, P
120mg
17%
Selenium, Se
7µg
13%
Sodium, Na
197mg
13%
Water
33g
1%
Zinc, Zn
1mg
13%

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.