CHAI SPICE BANANA BREAD

1-1/2  cups		flour
1/4  cup		white whole wheat flour
1  teaspoon		baking powder
1  teaspoon		baking soda
1/2  teaspoon		salt
1  teaspoon		cinnamon
1  teaspoon		ginger
3/4  teaspoon		cardamom
1/4  teaspoon		cloves
1/4  teaspoon		nutmeg
1-1/2  cups		mashed ripe banana
1/2  cup		honey
1/4  cup		coconut oil, melted and slightly cooled
1/2  cup		low-fat buttermilk, at room temperature
1		large egg, at room temperature
1-1/2  teaspoons		vanilla bean paste (or extract)

Tip: For nutritional information on all the ingredients in CHAI SPICE BANANA BREAD just click on each ingredient name. Then adjust the serving size for any CHAI SPICE BANANA BREAD ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine banana, honey, coconut oil, buttermilk, egg, and vanilla bean paste in a medium bowl; add to flour mixture and fold in just until combined. Spoon batter into prepared pan and smooth top with an offset spatula.
Bake for 30 minutes; rotate pan and cover with foil to prevent over browning. Continue baking another 30 minutes. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely.
For the glaze, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Whisk together brown butter, powdered sugar, vanilla, and milk in a small bowl. Drizzle glaze over cooled bread and let set before slicing and serving. Store leftovers in an airtight container at room temperature up to 2 days.