Chai-spiced Banana Bread & Soy Salted Butterscotch

Preheat oven to 180°C/350°F. Spray a 7cm-deep (2.75in), 10 x 20cm (4 x 8in, base measurement) loaf pan with oil and line with baking (parchment) paper.

Place the flour, sugar, baking powder, ginger, cardamom, cinnamon, nutmeg and a pinch of salt in a large bowl. Use a whisk to combine. 

Make a well in the centre of the dry ingredients. Add the eggs, butter and sour cream. Use a large metal spoon to stir until just combined.

Stir in the banana. Transfer to the prepared pan and smooth the surface. 

Bake the banana bread for 55 mins or until a skewer inserted in the middle of the cake comes out clean. Brush with honey. Set aside to cool in the pan for 15 minutes before transferring to a rack to cool completely. 

For the sauce, place all the ingredients in a medium saucepan over medium heat. Cook, stirring, for 4 minutes. Bring to a simmer. Simmer, without stirring for 5 minutes or until thickened. Set aside to cool.

To serve, slice the banana bread. Top with whipped cream and drizzle with the salted butterscotch sauce.