Chai-Spiced Banana Bread
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Infused with cardamom, cinnamon, ginger and allspice, this chai-spiced banana bread is a lovely twist on basic 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.
Table of Contents
“This is my favorite banana bread recipe on your site! I think the spices and the sour cream really make it great! I served it at a get together and got so many compliments on it…Yum!”
What You’ll Need To Make Chai-Spiced Banana Bread
As with all banana bread recipes, use very ripe bananas for the most intense banana flavor and a texture that mashes easily.
Step-by-Step Instructions
Begin by creaming the butter and sugar until light and fluffy. Add the eggs one at a time.
Incorporating well after each addition.
In a separate large bowl, combine the flour, baking soda, salt and spices.
Whisk well.
Add the dry mixture to the butter mixture.
Mix to blend.
Add the mashed bananas, sour cream and vanilla.
Mix well.
Transfer the batter to a greased 9 x 5 x 3-inch loaf pan.
Bake for 60-70 minutes. Let cool in the pan for about ten minutes.
Then turn out onto a wire rack to cool completely. Enjoy!
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Chai-Spiced Banana Bread
Infused with cardamom, cinnamon, ginger and allspice, this chai-spiced banana bread is a lovely twist on basic banana bread.
Ingredients
- 1 stick (½ cup) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off with a knife
- 1 teaspoon baking soda
- ¾ teaspoon ground cardamom
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- ¾ teaspoon salt
- 1 cup mashed very ripe bananas, from 2-3 bananas
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 F degrees. Grease a 9 x 5-inch loaf pan with non-stick cooking spray.
- 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.
- 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.
- 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.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 slice (without nuts)
- Calories: 232
- Fat: 11g
- Saturated fat: 6 g
- Carbohydrates: 32 g
- Sugar: 19 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 271 mg
- Cholesterol: 56 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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What a wonderful twist on an old reliable recipe. Thanks for the great recipe.
This is a delicious recipient…thank you.
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!
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?
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.
Made this for a weekend trip. Great flavors, and it was wonderfully moist!
I made this and my 4 granddaughters who aren’t fond of bananas loved it. They requested that I make it for them again.
What a fabulous twist on banana bread! I’m going to try this recipe today.
Chai! Genius! We used Greek yogurt with super-moist (and protein-rich) results, too.
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
Loved loved loved this banana bread. Thank you!
Made the Chai Spiced Banana bread yesterday for the first time. Nice flavors and very moist!
This was amazing! I made it over the weekend and it was absolutely fabulous!
I’m looking forward to trying this recipe, sounds very good and moist.
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!
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.
I made the chai banana bread yesterday and it is wonderful. Great flavors and very moist.
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!
This was beyond amazing!! I have this recipe on my fridge to share with friends when they come over.
Chai spices are a nice addition to the standard banana bread.
This was a huge hit with both family and friends! The chai spices are perfect with the bananas. YUMMM
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.
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
I love chai tea so must try this
Sounds like a great combination! Having overnight company soon. Might be a delicious offering for breakfast.
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!
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!
My partner usually refuses to eat banana bread – but really liked this one! Thanks a lot!
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
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. 🙂
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
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!
My husband ate 2 loaves before they finished cooling!! Guess he liked (loved) the recipe.
Great idea to use chai.
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).
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.
I love chai spice but not a big fan of banana..what could I subsitute for banana?
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.
We are all such chai fans in our house–I simply can’t wait to try this!
My son started me on chai tea and this would be great to try!
A great way to use those over ripe bananas. Freezes well too.
This is amazing!! Love the step by step pics..made it easy for my daughter to follow along with.
I will be making the Chai Banana Bread !! This sounds SCRUMPTIOUS !!!!!!!!!!!!
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!
Made this over the weekend and it was a huge hit!
Next time, I will make 2 loaves, as everyone wanted more!
WOW!!!!!!!!!!!!!!! THIS SOUNDS DELISH!!!!
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!
Made this for breakfast today – delicious, moist, and wonderful combination of flavors. Big hit….thank you
So glad, Linda. Thanks for letting me know!
Do you think it would still work if I substituted nonfat or lowfat (think Greek) yogurt for the sour cream?
Hi Melissa, I do think low fat Greek yogurt would work. Please let me know how it comes out if you try it.
I substitute plain non or low-fat greek yogurt for sour cream all the time when baking and it always turns out great
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!
I love the blend of spices in this. I bet it tastes awesome! Your step by step pictures are so nice!
i made this excatly to the tee and it turned out perfect i mean its just right my son loved it and i wasnt sure he was going to cause hes a picky eater