Chai-Chocolate Banana Tea Bars

Staff Writer
Chai-Chocolate Banana Tea Bars
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
284
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
  • 1 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.

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.

Nutritional Facts

Total Fat
19g
29%
Sugar
12g
N/A
Saturated Fat
9g
43%
Cholesterol
46mg
15%
Protein
5g
9%
Carbs
28g
9%
Vitamin A
85µg
9%
Vitamin B12
0.1µg
1.8%
Vitamin B6
0.1mg
7.4%
Vitamin C
2mg
3%
Vitamin D
0.3µg
0.1%
Vitamin E
0.4mg
2.2%
Vitamin K
2µg
2%
Calcium
58mg
6%
Fiber
2g
10%
Folate (food)
22µg
N/A
Folate equivalent (total)
63µg
16%
Folic acid
24µg
N/A
Iron
2mg
9%
Magnesium
40mg
10%
Monounsaturated
5g
N/A
Niacin (B3)
1mg
6%
Phosphorus
125mg
18%
Polyunsaturated
4g
N/A
Potassium
211mg
6%
Riboflavin (B2)
0.2mg
10.2%
Sodium
187mg
8%
Sugars, added
8g
N/A
Thiamin (B1)
0.2mg
11.4%
Trans
0.2g
N/A
Zinc
0.8mg
5%

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