Reviewed: May 17, 2012

very good bread but the chai doesn't show up real well. I tripled the recipe to make more and it worked just fine. I also increased the amount of chai tea and banana which helped some. Over all a really good,easy recipe.

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Reviewer:

racoulson

Reviewed: Feb. 22, 2012

I made a few alterations as well... rather than the white sugar I used Organic Evaporated Cane Sugar, used 1/2 C. of pre-brewed Chai Green( used 2 bags in about 3/4 cup and threw away the rest!). Also, used tofutti cream cheese substitute. I added 1tsp of cinnamon and 1tsp of vanilla, and 1/2 cup of toasted pecans! YUM!!!

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Reviewer:

Teagen

Reviewed: Oct. 5, 2011

Made this for a function that I had to cater for at my University. This bread was a hit. A very unique flavor enjoyed by all!!!! A definite keeper for ones recipe box!

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Reviewer:

rick

Cooking Level: Professional

Home Town: Richmond, Virginia, USA

Living In: Camarillo, California, USA

Reviewed: Jun. 13, 2011

My first loaf was not as moist as i would have liked, but still delicious! I also wanted to taste more chai, so I read through the reviews and added 1/2 cup of chai to the mix instead of the 1/4. I think it will turn out great, I plane to take it to work and share/ get opinions. :)

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Reviewer:

Janie

Cooking Level: Beginning

Home Town: Murfreesboro, Tennessee, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 28, 2011

loved it! What a fantastic and fantastically easy recipe :)

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Reviewer:

jai

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

Reviewed: Apr. 3, 2011

I found that the tin foil loaf pans had to have half the recipe in each pan. I ended up doubling the recipe and making 3 loaf pan (store didn't have any true loaf pans). I also used liquid chai tea, but opened 2 tea packets and put the spices right into the mixture. Not too shabby

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Reviewer:

KitchenKlutz

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Reviewed: Feb. 20, 2011

I LOVED this bread. It was easy to make, had a fantastic chewy texture with a nice crisp top crust, and had a beautiful pound cake look to the slices. The chai perfectly and lightly spiced the bread and paired well with the slight cream cheese flavor. Yum!

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Reviewer:

Dee Schwesinger

Reviewed: Jul. 26, 2010

I don't know if I did something wrong, but I followed the instructions to a "t" (aside from adding a little more chai, per suggestions) and this wasn't good. You can barely taste the banana if you only use 3/4 cup, so I'd use more if I made this again. Like EVERYONE ELSE said, you cannot taste the chai. Period. I added 1/2 cup of that and there isn't even a hint of chai in this bread. It's very dense and heavy with little white spots of cream cheese, which really just made it heavier. I won't be making this again.

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Reviewer:

Chelsea

Cooking Level: Beginning

Home Town: Bettendorf, Iowa, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: May 22, 2010

delicious and so gorgeous! I brewed the chai super strong and the flavor was still weak, but what I did taste was an interesting and welcome departure from the normal banana bread flavaflavs. I'm going to give the chai a double overtime steeping sesh next time I bake this.

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Reviewer:

liltagg

Home Town: Ann Arbor, Michigan, USA

Reviewed: Jan. 30, 2010

Great recipe. Didn't have all the right ingredients. Only 1 egg, double cream cheese, and used earl gray tea instead. Also baked in as cupcake size - 30 mins. Very soft and moist inside, crisp outside.

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