Chai Spiced Banana Bread

5 stars based on 6 votes

chai-banana-bread

Chai is the actual word for tea in many countries but when we say chai in the States, we’re usually referring to Masala chai, which is a smooth and calming beverage made of black tea, milk and fragrant Indian spices. Its flavor goes beautifully with banana bread, so I’ve taken one of my favorite banana bread recipes and subtly infused it with warm chai spices like cardamom, cinnamon, ginger and allspice. It’s wonderfully moist and aromatic — a sophisticated twist on basic banana bread.

As with all banana bread recipes, use very ripe bananas for the most intense banana flavor and a texture that mashes easily.

Begin by creaming the butter and sugar until light and fluffy. Add the eggs one at a time, incorporating well after each addition. Be sure they aren’t too cold, or they’ll cause the butter mixture to curdle.

Whisk together the flour, baking soda, salt and spices.

Add the dry mixture to the butter mixture and mix to blend.

Beat in the mashed bananas, sour cream and vanilla until just combined. Be careful not to overmix.

Transfer the batter to a greased 9 x 5 x 3-inch loaf pan, and bake for 60-70 minutes.

Let the loaf cool in the pan for about 10 minutes.

Then turn out onto a rack to cool completely.

Enjoy! Or if chai’s not your thing, you might like these recipes:

Banana Honey Nut Muffins
Banana Coconut Bread
Basic Banana Bread
Chocolate Banana Bread

 

Chai Spiced Banana Bread

Servings: One 9 x 5-inch loaf

Ingredients

  • 1 stick (1/2 cup) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 3/4 teaspoon salt
  • 1 cup mashed very ripe bananas, from 2-3 bananas
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
  2. In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time, incorporating well after each addition. Scrape down sides of bowl as necessary.
  3. In a medium bowl, whisk together the flour, baking soda, cardamom, cinnamon, ginger, allspice, and salt. Add to the butter mixture and beat gently until just combined. Add bananas, sour cream and vanilla and mix on low speed until just combined. Gently stir in nuts if using.
  4. Pour batter into prepared loaf pan and bake until deep golden brown and cake tester inserted into center comes out clean, 60-70 minutes. Let rest in pan for about 10 minutes, then turn out onto rack to cool completely. This bread is best enjoyed warm out of the oven or toasted.

Reviews & Comments

  • Does this pair well while drinking chai tea? Or is this more of a standalone treat? Thanks!

    - Mario on December 12, 2014 Reply
    • Hi Mario, Yes I think it would pair well with chai tea but it is also delicious on its own.

      - Jenn on December 12, 2014 Reply
  • 5 stars

    Followed every step of the recipe and I got great comments from my friends and family. This is my “first ever” venture on the use of spices. It’s amazing to see and “taste” how all these ingredients work together to make 1 great – tasting bread….love it!!!

    - lelani on December 5, 2014 Reply
  • 5 stars

    I agree with all the other reviewers.. one of the best banana bread recipes ever! Never thought cardamom will add so much subtle taste! Loved it.

    - RK on November 5, 2014 Reply
  • 5 stars

    I baked this recipe today and it was the best banana bread I have ever tried ! Thank you so much for the amazing recipe. This will be a regular at my house. I replaced the sour cream with an extra banana because I am allergic to milk and it worked great.

    - Holly on October 25, 2014 Reply
  • What can I use for a substitute if I don’t have sour cream? Could I use low-fat yogurt maybe?

    - Austa Clausen on October 8, 2014 Reply
    • Hi Austa, Yes, I think low fat plain yogurt will work.

      - Jenn on October 9, 2014 Reply
  • We’re a group of volunteers and starting a new scheme in our community.
    Your website provided us with valuable information to work
    on. You have done a formidable job and our entire community will be thankful to you.

    - Lela on October 5, 2014 Reply
  • This is officially my favorite banana bread recipe. Thanks!

    - Jas on July 24, 2014 Reply
  • 5 stars

    I’ve made this recipe twice now, once as a loaf and once as muffins. Both turned out great. For the muffins, I baked them at 350F for about 17 minutes.
    Have to say this is the best tasting banana bread/muffins I have ever made.
    I ended up buying green cardamon seeds and grinding up the insides myself, a slightly cheaper option as lots of reviews have mentioned how pricey ground cardamon is!
    Thanks for the great recipe!

    - Rosaleen on July 21, 2014 Reply
    • Well! I finally invested in Cardamom ;-). Today I had all my ducks in a row and decided to bake this bread. The other thing I decided to do – was – make muffins instead of a loaf. Mistake #1.

      I am soooo NOT a baker! One of the reviewers said she made muffins instead of a loaf and I think she said she baked them for 17 minutes. Don’t quote me. Anyhow that’s what I did. They were mucky inside. I put them back in the oven until the toothpick came out clean. They were still not baked properly. I eventually lost track of how many minutes they travelled from counter to oven and back ;-).

      The taste is really nice. Perfect for tea with a friend. Next time (and there WILL be a next time) I will do as I was told and use a loaf pan!

      - Shae on July 24, 2014 Reply
  • 5 stars

    I don’t usually bake, but I’ve made this bread 3 times in two weeks! It tastes great…and is apparently quite forgiving.

    Round 1 – I forgot the baking soda. Thought I was doomed to a brick of bread. It didn’t rise as much, but it still tasted great. I had to try it again.

    Round 2 – Remembered the baking soda! Fluffier, but I think I should try 3 bananas rather than the two I’d used previously. I’m rather proud of this one.
    Very fragrant recipe, helps I like chai!

    Round 3 – I got cocky. And. . . accidentally combined the sugar in with the ‘dry’ ingredients, instead of mixing it with the eggs first with the kitchen-aid. Salvaged what sugar I could trying to spare the flower and other spices. . .then added more to whisk to the consistency I remembered from previous attempts.
    STILL TURNED OUT! This recipe even stands up to MY baking.

    It’s a keeper

    - Jason G on July 17, 2014 Reply
  • 5 stars

    This is my kids favorite banana bread. Every time we have overripe bananas, they beg me to make it. So different, and so delicious!

    - Jessica Ford on July 2, 2014 Reply
  • oops … forgot to ask: Those three black bananas I thawed out today are now very gooey and languishing in the fridge. Do I have to toss them out now that they’ve been thawed for so many hours???

    - Shae on June 29, 2014 Reply
    • Hi Shae, No worries, the bananas will be absolutely fine to use. As for the cardamom, you can leave it out and the bread will still be delicious, but it really does add that distinct chai flavor. I wouldn’t use the black cardamom though — as you read online, it’s better used in savory dishes. If you could find a small bottle of ground cardamom, that would be ideal. Hope that helps, and please let me know how it turns out. Good luck!

      - Jenn on June 30, 2014 Reply
  • Two things I really enjoy: Chai Tea Lattes from Starbucks and Banana Bread! I was all set to make a 3rd recipe of yours this afternoon after having huge success with two of your salads the past two days … until I got to Save On and discovered Cardamom is $10.00 a bottle! Yikes! So, knowing absolutely nothing about Cardamom I selected six nasty-looking black nut-like things from the bin section, took them home and opened them … after reading about Cardamom on the net and realizing black was the wrong choice for my task … I should have picked green. I borrowed a spice grinder and was almost ready to start my task when I realized I’d forgotten to buy sour cream! So much for making the recipe today :-(. Having said that … I still plan to make it. I didn’t like the smell of Cardamom. Would it spoil the recipe if I left it out? I know the black is said to be “smoky” and more for heavy Indian dishes etc. I’d appreciate a heads up on this spice and what changes it would make to your recipe if I left it out. I am somewhat … (read totally) OCD about following recipes to a “T.” I don’t know about you, but always find it rather off-putting when I read recipe reviews where people have made several alterations to a professional’s creation … and then give it a mediocre review. Is it just me?

    - Shae on June 29, 2014 Reply
  • Hi Jenn,
    I just wanted to say that I LOVE your site. This is the third recipe I’ve made (I also made the morning glory muffins and chocolate chip scones) and all three were EXCELLENT! I definitely plan on making more of your awesome recipes. Thanks for doing what you do! :)

    - Sandy on April 12, 2014 Reply
    • So glad you’re enjoying the recipes, Sandy :)

      - Jenn on April 13, 2014 Reply
  • This is the best banana bread I ever made. thanks

    - Anne on March 12, 2014 Reply
  • the best so far

    - Anne on March 4, 2014 Reply
  • I came across this recipe last week and have been “stewing” a bunch of bananas with much anticipation. I did add some ground black pepper for a little more chai heat. The only thing it was missing was a glob of honey-mascarpone smeared on top. Thanks for the recipe!

    - Suzanne on January 29, 2014 Reply
  • Sounds luscious! Buy the needed cardimom at a spice shop or a natural foods store that sells spices by the pound and get just the amount you need. It is much cheaper that way.

    - Paula on November 21, 2013 Reply
  • We love this recipe! We are big fans of quick bread and this is now my husband’s favorite. I divided the batter into two pans instead of one – it baked a little more evenly for me. The first time I only made it into one loaf and it took a lot longer to bake in the center, but the top was browning faster than I wanted it to, so now I make two smaller loaves and only fill both pans half-way full. Delicious!

    - Andrea on November 14, 2013 Reply
  • Hmm.. I dont know what happened but my banana bread never cooked properly on the inside and
    overcooked on the outside

    I did use chia seeds and a bit of apple sauce to replace the eggs..did that screw it up?

    - dv on November 12, 2013 Reply
    • Hi Daisy, It was definitely the apple sauce. The bread won’t rise and bake properly without the eggs.

      - Jenn on November 12, 2013 Reply
  • LOVE this recipe. I make it once a month and I have a friend at work that begs me to make it all the time! Best banana bread recipe. I have also made it with margarine instead of butter and it makes it more fluffy!

    - Rebekah on November 8, 2013 Reply
  • Delicious! Made for the first time today and loved it. Will be one of my main go-to banana bread recipes in the future. The only substitute I made was using Bob’s Red Mill Gluten-Free All Purpose Flour to make it gluten-free. I have to admit I was pleasantly surprised, since I didn’t expect it to be very good with the gluten-free flour :)

    - Barbara on November 5, 2013 Reply
    • Good to know it worked with the gluten-free flour. Thanks, Barbara!

      - Jenn on November 5, 2013 Reply
  • Delicious as-is! Very moist and just enough spice. I look forward to stockpiling enough overripe bananas so I can make it again!

    - Abby on October 22, 2013 Reply
  • I have loved your recipes since I happened upon you a couple of years ago. This is certainly no exception. I made it last night after everyone was asleep and the house was filled with such a wonderful aroma that I was sure was going to wake everyone, including the neighbors! By the time the kids and I left for school (them) and work (me) we had only a tiny slice remaining.

    With your consent, I would love to share this on my blog!

    - Christina on September 30, 2013 Reply
    • Hi Christina, I’d be honored to have you share it on your blog. So glad your family enjoyed it!

      - Jenn on September 30, 2013 Reply
  • I used to have a favorite banana bread recipe…until I tried this one. Absolutely delicious! I used yogurt instead of sour cream since that’s what I had and it tuned out great! My old recipe has now been replaced :)

    - Theresa on August 23, 2013 Reply
  • I didn’t know one can freeze bananas. How many people is this cake for? ?

    - Judy on July 25, 2013 Reply
    • It depends, Judy…my family of four goes through it pretty quickly :)

      - Jenn on July 25, 2013 Reply
  • Another recipe for my ripe bananas. Awesome!

    - Angela on June 27, 2013 Reply
  • I have made this recipe over and over again. My family loves it. Delicious!!

    - Jessica Ford on June 20, 2013 Reply
  • This is our favorite banana bread. So moist–added a little more cardamom (since its our favorite)–and wonderful with a cup of tea or coffee. No sour cream? Yoghurt works well too.

    - Carol on June 7, 2013 Reply
  • Can’t wait to try this recipe. I love banana bread and chai spices, so I’m sure it will be great. Thanks for the wonderful expertise and recipes!

    - Elizabeth on May 5, 2013 Reply
  • Love, love, love this recipe! This banana bread is the best. So moist and flavorful. I have made this several times now.

    - Esther on March 13, 2013 Reply
  • i made this today. So YUMMY!!!!!!!

    - NATASHA GREIG on March 11, 2013 Reply
  • I didn’t realize how expensive it would be to buy cardamom, but it was worth it for this recipe! I’ve been holding on to some overripe bananas in the freezer and was waiting for the right recipe to use them in. This was definitely it!

    - Abby on March 11, 2013 Reply
  • Love, love, love this recipe. I’ve always got a freezer full of over ripe bananas (I’m very frugal) so I know I can throw this recipe for company anytime. Everyone raves!

    - Sharyn on March 10, 2013 Reply
  • Mmmmmm. Chai anything!

    - Charlene Wheeler on March 9, 2013 Reply
  • This bread is the best banana bread I’ve ever had! I wouldn’t change a thing!

    - Grace on March 9, 2013 Reply
  • Made this for a meeting at work. Everyone loved and it one colleague keeps asking me to make it again!

    I didn’t have a loaf pan, so I made it in my bundt cake pan. Came out perfect!

    Love this site! Love the pictures for each step!

    - Rebekah on March 9, 2013 Reply
  • Love, Love. Love this recipe.
    We always end up with overripe bananas that I freeze and use for baking. I’m really glad that I do.
    I left out nuts (not everyone is a fan). Warm with a cup of tea and I am transported to my peaceful place.
    Keep the recipes coming.

    - Sharyn on January 7, 2013 Reply
  • Great recipe, and I loved it! I also used nutmeg instead of cardamom, and upped the cinnamon. Still turned out tasting fantastic. :)

    - Heather Winfield on December 23, 2012 Reply
  • What can I say – so far all the recipes are perfection ! However, I added 1/2 cup dry coconut and dark chocolate chips !!

    - daymel on October 4, 2012 Reply
  • Made this yesterday afternoon and the house smelled like Fall. I omitted the nuts and made my own allspice mixture by combining equal parts ground clove, cinnamon and nutmeg. The bread was moist and delicious.

    - Danita on October 4, 2012 Reply
  • Don’t have sour cream, any substitute for it. Love ur recipes. Thanks

    - Beela on October 3, 2012 Reply
  • Have made this many times I love it!

    - Sarahjones on October 2, 2012 Reply
  • This is absolutely the best banana bread I have ever made. I have strict instructions from my husband and kids to never make any other kind.

    - Donna on September 7, 2012 Reply
  • This is indeed a good recipe. The following day I sauteed a slice in a frying pan with a little smart balance. Yum!

    - Jenifer Harman on August 17, 2012 Reply
  • This is the best banana bread I have ever made! Very moist, and light! I will definitely make it again.

    - Cheryl P on July 30, 2012 Reply
  • This is an excellent recipe! I am enjoying a slice now with a cup of tea. I sprinkled some chopped walnuts on top for an extra crunch. Thank you for sharing this wonderful recipe!

    - Maia on June 27, 2012 Reply
  • Loved this!! I used greek yogart instead of sour cream.

    - erica on June 27, 2012 Reply
  • What a wonderful twist on an old reliable recipe. Thanks for the great recipe.

    - Teresa McDaniel on June 25, 2012 Reply
  • This is a delicious recipient…thank you.

    - Linda on June 25, 2012 Reply
  • Whenever my husband is out of town I enjoy cooking so a) I have something productive to do with my time and b) I think it’s nice for him to come home to home cooked meals and baked goods after eating out all week. I’ve been excited to make this bread since it popped up in my email and with hubby out again it was time to try it out. And it was delicious! Of course I didn’t have all the ingredients needed, I was short on sugar so I improvised with 1/2 c. white sugar and 1/2 c. brown sugar. I also did 3/4 tsp of ginger ON ACCIDENT. I don’t know if you can mess this bread up. Hubby comes home tomorrow and I can’t wait for him tor try it!

    - Dani on June 21, 2012 Reply
  • I was so excited to try this but then I was scared off by the cost of a jar of cardamom. Yikes! But all is not lost: I just discovered my Sunflower Market has cardamom in its bulk spice section. I only have to buy what I need. How great is that?

    - Amy Flick on June 21, 2012 Reply
  • O.m.g.s.h!!
    I tried this recipe out today and it was magnificent..I had never heard cardomom in banana bread and I was a little skeptical and it was soooo good. The sour cream gave the bread a nice moistness.

    - supriya on June 20, 2012 Reply
  • Made this for a weekend trip. Great flavors, and it was wonderfully moist!

    - Carri on June 20, 2012 Reply
  • I made this and my 4 granddaughters who aren’t fond of bananas loved it. They requested that I make it for them again.

    - Kathy on June 20, 2012 Reply
  • What a fabulous twist on banana bread! I’m going to try this recipe today.

    - Sherrie on June 20, 2012 Reply
  • Chai! Genius! We used Greek yogurt with super-moist (and protein-rich) results, too.

    - Amanda on June 20, 2012 Reply
  • My husband spent some time in East Africa when he was young and their chai is made with cloves. So I added a little clove and ground coriander (b/c I love how it marries so well with all the other spices you put in this recipe and how it smells like oranges)… its in the oven now, and smells delicious!

    Thank you!
    Angela

    - Angela Willis on May 23, 2012 Reply
  • Loved loved loved this banana bread. Thank you!

    - Sharon on May 23, 2012 Reply
  • Made the Chai Spiced Banana bread yesterday for the first time. Nice flavors and very moist!

    - Ceej on May 23, 2012 Reply
  • This was amazing! I made it over the weekend and it was absolutely fabulous!

    - Carissa on May 22, 2012 Reply
  • I’m looking forward to trying this recipe, sounds very good and moist.

    - Louise Allen on May 21, 2012 Reply
  • I’ve had this recipe bookmarked ever since you published it. Now I have the ripe bananas to make it with and here we go!

    - Amy Flick on May 21, 2012 Reply
  • This Chai Banana Bread recipe was delicious. I made a homecooked meal every Sun. for Mom (who is bed-ridden). She loved the Bread…gave her half the loaf. Thanks so much, Jenn, for your great and easy recipes.

    - Patricia West on May 21, 2012 Reply
  • I made the chai banana bread yesterday and it is wonderful. Great flavors and very moist.

    - Ceej on May 21, 2012 Reply
  • I absolutely love this twist on a beloved family favorite. The seasoning is just right! My hubby, who is not a fan of chai tea, gobbled it up!
    I know oven temps vary, but I will go with 65 or 70 minutes baking time next time I make this. I wooden pick tested it at 60 and the pick came out clean, but as it cooled it sunk a little. (Still totally edible, though!)
    Thanks, Jenn, for another winner!

    - Karen Murray on May 17, 2012 Reply
  • This was beyond amazing!! I have this recipe on my fridge to share with friends when they come over.

    - Emily Pedersen on May 17, 2012 Reply
  • Chai spices are a nice addition to the standard banana bread.

    - Cheryl on May 16, 2012 Reply
  • This was a huge hit with both family and friends! The chai spices are perfect with the bananas. YUMMM

    - LindaK on May 16, 2012 Reply
  • I love baking bread at home. This bread is super delicious with tall the spices! I love the banana in it that makes the bread soft and moist.

    - Amy Tong on May 16, 2012 Reply
  • This looks incredible! I love how you do the step by step photos. This is my favorite recipe site. I wish you had more gluten free recipes, my son in on a GF diet and would love to make him delicious things like this

    - daphna on May 16, 2012 Reply
  • I love chai tea so must try this

    - Marcia on May 15, 2012 Reply
  • Sounds like a great combination! Having overnight company soon. Might be a delicious offering for breakfast.

    - pattybee on May 15, 2012 Reply
  • I have not made these yet. I will be making this recipe soon and just know I will love the spice combination. I am looking forward to my bananas hurrying up to ripen now. Thank you again for your innovativeness!

    - Karen on May 15, 2012 Reply
  • I love your recipes! I made this for the family and it was a huge hit. Everyone asked when I would make it again. This is definitely going into the “will make again and again” folder!

    - Emily on May 15, 2012 Reply
  • My partner usually refuses to eat banana bread – but really liked this one! Thanks a lot!

    - Miriam on May 15, 2012 Reply
  • This is an Awesome Loaf. The exact mixture of spiecs make this extremely enjoyable with your favorite warm beverage.

    Simple enough for a Dad to make for the gang on Satueday

    - Bob Smith on May 15, 2012 Reply
  • My family loves banana bread, but I never thought about putting chai spice or sour cream in the batter. This sounds like recipe made in heaven! Off to buy some bananas. :)

    - Sherrie on May 15, 2012 Reply
  • I was going to make this today, but I don’t have any cardamon, so will have to wait couple more day ‘when I go to town, my banana’s will be riper too. Thanks for sharing and I hope I have a chance to win a cutting board. ☺.

    Theola from Iowa

    - Theola Johnson on May 15, 2012 Reply
  • In recent months I have been craving (and, therefore, making) lots of banana bread, but my recipes seem to be falling short. I cannot wait to try this one!

    - Ellen on May 15, 2012 Reply
  • My husband ate 2 loaves before they finished cooling!! Guess he liked (loved) the recipe.

    - Sharon on May 15, 2012 Reply
  • Great idea to use chai.

    - Tom M. on May 15, 2012 Reply
  • Two of my favorite things – chai and banana bread! Given my love for your prior loaves (banana, pumpkin, etc.), I’m sure this will also be decadent. Can’t wait to try it (though I don’t think I’ve ever had a reason to by cardamon in the past).

    - Cynthia on May 15, 2012 Reply
  • Between my love of Chai and my love of banana bread this has got to be a winner. Can’t wait to try it out.

    - Mike Arnts on May 15, 2012 Reply
  • I love chai spice but not a big fan of banana..what could I subsitute for banana?

    - Susan on May 15, 2012 Reply
    • Hi Susan, I’m afraid there’s no good substitute for the banana in this recipe, but you might check out my zucchini bread and try adding the same mix of chai spices.

      - Jenn on May 15, 2012 Reply
  • We are all such chai fans in our house–I simply can’t wait to try this!

    - Delene on May 15, 2012 Reply
  • My son started me on chai tea and this would be great to try!

    - NKRak on May 15, 2012 Reply
  • A great way to use those over ripe bananas. Freezes well too.

    - Selma. Tannenbaum on May 15, 2012 Reply
  • This is amazing!! Love the step by step pics..made it easy for my daughter to follow along with.

    - KateinNJ on May 15, 2012 Reply
  • I will be making the Chai Banana Bread !! This sounds SCRUMPTIOUS !!!!!!!!!!!!

    - LaDonna Hopkins on May 15, 2012 Reply
  • Made this yesterday afternoon and served to my family this morning for breakfast. Love the smooth texture (I left out the nuts) and the subtle yet complex flavors of all the spices! The spices seem to mellow and balance out the banana flavor so nicely. I will add this to my regular rotation. Thanks, Jenn!

    - Liesel on May 15, 2012 Reply
  • Made this over the weekend and it was a huge hit!
    Next time, I will make 2 loaves, as everyone wanted more!

    - Pam on May 15, 2012 Reply
  • WOW!!!!!!!!!!!!!!! THIS SOUNDS DELISH!!!!

    - Glenda on May 15, 2012 Reply
  • Made this bread on Friday night. By Saturday, I had eaten half of it all by myself. Gave the other half to my neighbors! It was really delicious. Will definitely make it again. Thanks for a wonderful recipe. My first time using cardamom. Have to say … interesting … especialy getting the seeds out of the pods. Fun!

    - Judy on May 14, 2012 Reply
  • Made this for breakfast today – delicious, moist, and wonderful combination of flavors. Big hit….thank you

    - LindaK on May 12, 2012 Reply
    • So glad, Linda. Thanks for letting me know!

      - Jenn on May 12, 2012 Reply
  • Do you think it would still work if I substituted nonfat or lowfat (think Greek) yogurt for the sour cream?

    - Melissa on May 10, 2012 Reply
    • Hi Melissa, I do think low fat Greek yogurt would work. Please let me know how it comes out if you try it.

      - Jenn on May 10, 2012 Reply
    • I substitute plain non or low-fat greek yogurt for sour cream all the time when baking and it always turns out great

      - Kylie on May 23, 2012 Reply
  • Wow! I love a cup of chai in the afternoon as a pick-me-up and I love banana bread, so I can’t wait to make this recipe. Thanks, Jenn, for a creative twist on banana bread!

    - Liesel on May 10, 2012 Reply
  • I love the blend of spices in this. I bet it tastes awesome! Your step by step pictures are so nice!

    - Ashley @ Wishes and Dishes on May 10, 2012 Reply

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