Chai-Spiced Banana Bread

Tested & Perfected Recipes

Infused with cardamom, cinnamon, ginger and allspice, this chai-spiced banana bread is a lovely twist on basic banana bread.

chai spiced 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.

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.

How To Make Chai-Spiced Banana Bread

how to make chai-spiced banana bread

Begin by creaming the butter and sugar until light and fluffy. Add the eggs one at a time.

how to make chai-spiced banana bread

Incorporating well after each addition.

how to make chai-spiced banana bread

In a separate large bowl, combine the flour, baking soda, salt and spices.

how to make chai-spiced banana bread

Whisk well.

how to make chai-spiced banana bread

Add the dry mixture to the butter mixture.

how to make chai-spiced banana bread

Mix to blend.

 and mix to blend.

Add the mashed bananas, sour cream and vanilla.

how to make chai-spiced banana bread

Mix well.

how to make chai-spiced banana bread

Transfer the batter to a greased 9 x 5 x 3-inch loaf pan.

how to make chai-spiced banana bread

Bake for 60-70 minutes. Let cool in the pan for about ten minutes.

how to make banana bread

Then turn out onto a wire rack to cool completely. Enjoy!

chai spiced banana bread

More Banana Recipes You Might Like

Chai-Spiced Banana Bread

Infused with cardamom, cinnamon, ginger and allspice, this chai-spiced banana bread is a lovely twist on basic banana bread.

Servings: One 9 x 5-inch loaf


  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 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)


  1. Preheat oven to 350 F degrees. Grease a 9 x 5-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.
  5. 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

Powered by Edamam

  • 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, 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.

See more recipes:

Reviews & Comments

  • Absolutely delicious. Make exactly as written. I use freshly ground spices, which I think makes a difference. My new go-to banana bread.

    • — Altitudemama on November 3, 2020
    • Reply
  • This is excellent. I’ve had 1 slice and I can’t imagine ever baking any other banana bread moving forward. Thanks for this, and for all the other outstanding recipes!

    • — Laura Kobylanski on October 19, 2020
    • Reply
  • Made this today. So good! So moist. This recipe is a keeper.

    • — Cathy on October 17, 2020
    • Reply
  • I love the flavour of this recipe, but I keep finding the loaf comes out too dense (almost bordering on not cooked in the middle). This is quite frustrating because I always check by poking it with a skewer, and don’t take it out of the oven until the skewer comes out clean.
    I’ve tried increasing the temperature in the oven, but I just started to burn the top of the loaf.

    Does anyone have any advice? I really want to get this recipe perfect because it tastes so good!

    • — Mary on October 1, 2020
    • Reply
    • Hi Mary, sorry you’re having a problem with this! Are you making any adjustments to the recipe?

      • — Jenn on October 1, 2020
      • Reply
  • This is our go-to banana bread recipe. It’s the perfect moistness and texture and the mix of spices takes it to a whole other level of deliciousness!

    • — Cathe on September 24, 2020
    • Reply
    • I forgot to add that we use 2/3 the amount of sugar and that’s the perfect sweetness for us.

      • — Cathe on September 24, 2020
      • Reply
  • The best banana bread!- enjoyed by all

    • — Kathy on September 16, 2020
    • Reply
  • Lovely! Enjoyed by all.

    • — Anna on August 23, 2020
    • Reply
  • Delicious!! This is, by far, the best banana bread recipe I have ever made. The spices are subtle, but seem to be a perfect match for this recipe. I added just a bit more cinnamon since my family loves it, and about 150g of sugar, since we prefer a less sweet bread. Thank you so much Jenn for sharing your delicious recipes! Every one I have made so far has been wonderful! Blessings to you and your family!

    • — Karen on June 29, 2020
    • Reply
    • I would love to add a photo but I do not have Instagram or any of the other social media. Regretfully this also precludes me from being able to enter your contests. I have made so many of your recipes now and I love them all as they are. But I also enjoy tweaking recipes to my personal taste or to the taste of someone I am baking for. This banana bread is wonderfully moist and has a lovely flavor. I made it in a baking pan that has eight mini loaves. It was exactly the right amount of batter which makes this great for gift giving. I plan to make it again but I am going to hopefully give it a spicier flavor using a homemade blend of chai spice that is specifically for tea or coffee. I would not make it different in any other way because it is nearly perfect. Again it is a matter of personal taste.

      • — Sherry on November 20, 2020
      • Reply
  • Great recipe. The bread was super moist and had great flavor. I didn’t have eggs so used “chia” eggs instead. Also subbed plain yogurt for the sour cream. Came out awesome!

    • — Cathe on June 18, 2020
    • Reply
  • Wow! If you’re looking for a delicious, moist, easy banana bread look no further! This was fabulous! Don’t be afraid of the spice – it’s quite subtle, but if you want to increase the amounts it would also work. Otherwise I won’t change a thing! I’ve found the banana bread recipe I’ve been searching for all these years!

    • — Aimee on June 16, 2020
    • Reply
  • Flipped over this recipe, best ever.

    • — Kari P. on May 30, 2020
    • Reply
  • I made King Arthur Flour’s banana bread ( recipe of the year 2018) but I used your Chai banana bread recipe. I used 1& 1/2 cups of banana and 1/2 cup sour cream. I used all the chai spices and it came out beautifully.

    • — Virginia Lehner on May 21, 2020
    • Reply
  • My favorite banana bread recipe! Absolutely delicious.

    • — Grace on May 17, 2020
    • Reply
  • This looks so yummy – I am wondering if doubling the recipe is recommended? I want to make a few loves for gifting this upcoming Mother’s Day. Thank you in advance.

    • — Faye on May 7, 2020
    • Reply
    • Sure, Faye, you can double this. Hope your recipients enjoy!

      • — Jenn on May 7, 2020
      • Reply
  • Delicious! I made it in my Instant Pot. I put the batter into a sprayed 8-inch bundt pan, covered with a piece of paper towel and loosely covered with foil. 1 cup of water and the trivet. High pressure for 60 minutes, 10-minute natural release then quick release, rest in pan 10 minutes and turn out onto a cake plate. We ate our first slice while it was still warm – yum!

    • — Teresa Wilson on March 24, 2020
    • Reply
  • Fantastic recipe Jenn! It’s a favourite! Kids tuck in before it’s cooled. I have to substitute non-dairy ingredients and it’s perfect with same measurements. Thank you! Your recipes are consistently on rotation in our house.

    • — Michelle on March 5, 2020
    • Reply
  • Made this last night. Wonderful!!

    • — nancy on February 5, 2020
    • Reply
  • I am assuming I need to use room tempature butter?

    Thank you!

    • — Kristen on January 23, 2020
    • Reply
    • Yep, thanks for catching that. 🙂

      • — Jenn on January 24, 2020
      • Reply
  • I just baked this bread as a thank you to a friend. It smelled wonderful baking and it made a pretty loaf. Got good compliments, too.

    • — PFrank on January 9, 2020
    • Reply
  • I feel like I’m doing the twelve days of Jenn’s baking and my coffee group is loving it as are my friends. Quick question as my second loaf of yummy chai spiced banana bread is in the oven. I had to replace your old 9×5 loaf pan and all the newer pans are non-stick with the information on the label saying not to use non-stick cooking spray. I know your recipes call for that. Is spray needed on these new pans? I used butter and flour on my new non-stick pan. I hope it will be easy to remove. Your chocolate marble banana cake was also delicious, along with the sour cream chocolate chip bundt cake, which will be going to a Chanukah party. I thought I’d fill the center with gelt or dreidels!

    • — Ilene on December 19, 2019
    • Reply
    • Hi Ilene, I use nonstick spray on my pans but it’s fine to use butter and flour instead. Hope everyone enjoys the banana bread!

      • — Jenn on December 24, 2019
      • Reply
  • I made this recipe and the banana bread was moist and delicious. The spices were a nice addition but I think I will try making it again with double the spice because I do love me some Chai flavours.

    • — Neehad on December 7, 2019
    • Reply
  • I’ve baked this one a few times now and it’s the best tasting banana bread! Even my 7 year old daughter loves it. thank you Jennifer

    • — Hana Parish on November 24, 2019
    • Reply
  • Y’all this is the only banana bread recipe I use now! Interesting substitution note… I love to substitute half the overripe bananas for pumpkin puree in the fall 🙂 it’s lovely! I’ve also done the substitutions with vanilla yogurt when I was out of sour cream or plain Greek yogurt. All work wonderful. I think I’ve even added a Tish of lemon juice to the Greek yogurt to make sure it still had that sour cream Tang. I find that while always wonderfully moist sometimes it’s good to make sure it has cooled completely so that it can condense down before serving. I took this to a church potluck right out of the oven and it was still warm and crumbled too much trying to cut it up and serve.. I also double all the spices… Because when fall is your favorite time of year there’s never too much spice LOL

    • — Amanda on November 21, 2019
    • Reply
  • Can I use salted butter instead? I don’t have any unsalted.

    • — Lynda O'Brien on October 11, 2019
    • Reply
    • Hi Lynda, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on October 11, 2019
      • Reply
  • Excellent! Was a bit concerned about the different spices but with all of the great reviews I decided I needed to try this recipe. I was not disappointed. Made it yesterday and all of it is gone today.
    Why do some sweet breads get a bit sticky on the top after covering? I have had that happen sometimes. This bread did not.

    • — Patricia Smith on October 5, 2019
    • Reply
    • Glad you liked this, Patricia! Quick breads may get a bit sticky on top because when you cover them, you’re trapping moisture inside the foil or plastic which can add that little bit of stickiness.

      • — Jenn on October 6, 2019
      • Reply
      • Thank you.

        • — Patricia Smith on October 6, 2019
        • Reply
  • This banana bread got great reviews from my friends when I took it as a house visit offering. It has a good spice flavor and held its freshness for several days wrapped in foil. I like the recipes I find on this blog a great deal. Thanks for sharing this one.

    • — Pam on October 3, 2019
    • Reply
  • Absolutely wonderful and moist!

    • — Beth S. on September 20, 2019
    • Reply
  • SO GOOD. Best banana bread I’ve ever tasted, my mom seconds that. Really perfect. super moist. We like it best cold out of the fridge – its almost like banana bread fudge. Cannot go wrong with this recipe. Thank you Jen!

    Cooking notes:
    1) I’ve made it twice – both times (for my oven), I had to cook it an extra 10-15 minutes (with some foil on top at the end). When testing to see if its done, the tester never comes out “clean”, but its done and holds together nicely.
    2) Second time I made it I doubled all the spices, just because… it was good that way, too.
    3) for sugar sensitive people: I also only used half the sugar both times. It was delicious. I might try even going lower next time
    4) for Gluten sensitive people: I used a general purpose Bob’s Redmill gluten free flour and it came out perfect

    • — Jen D. on July 22, 2019
    • Reply
  • This is sooooo good!! Ran out of butter so used half coconut oil and used yogurt instead of sour cream and it still came out amazing. Definitely one of those recipes where I would fully either vitamix or electric mix the bananas before mixing them in, comes out so smooth and fluffy!

    • — Hannah on June 18, 2019
    • Reply
  • This is my first recipe review ever. But this banana bread is THAT good. I write to express my adoring thanks to Jenn Segal, for I can always produce superb meals by following her creative suggestions. That said, I especially want to enthusiastically recommend her awesome Chai-spiced Banana Bread. Hers is the first that is truly moist! I have made this over and over because I love the unique flavor; and as a gift, my friends are always delighted with how delicious it is. Great news too is that it freezes well. “Once Upon a Chef” always makes me look good.

    • — Ann Avery on April 11, 2019
    • Reply
    • This was lovely, I made it this afternoon was able to whip it up in about 15 minutes and stick it in the oven. I ran out of AP flour so I subbed in 1/3cup rolled oats, which gave it a nice texture. 60 minutes was a bit long but that could have resulted from the substitution.

      • — Lillith on September 19, 2019
      • Reply
  • This chai-spiced banana bread is so delicious. Whenever I have over-ripe bananas, my family asks me to make this recipe. No more basic banana bread for us.

    • — Jessica Ford on April 11, 2019
    • Reply
  • I am so happy! (Dance of Joy!) I lost my old recipe when I moved a few years ago and have tried a couple dozen recipes that just didn’t cut it. I just finished eating a couple of warm slices of the loaf I just baked and I am as happy as a clam! Success 😂

    • — Sarah on December 25, 2018
    • Reply
    • It’s Sarah again, I’m baking two loaves now! I am so tickled to finally have a really, really great recipe for Banana Bread again! Funny thing, when I first saw the recipe, I thought it was Banana CHIA Spiced Bread…got the clue that no Chia seeds are involved. Well, I threw some into the last 1/3 of the batter for one side of the pan. I liked it! It had a little tiny crunch to it. I’m adding it to both loaves today. Adds protein, minerals and lots of minerals. I also lightly toast pecan halves and break them gently with my hands and stir them in last. Sooo yummy. If you haven’t tried this recipe…you should! My small town TN Library does not have the book, so I put in a Library Loan request yesterday. I can’t wait to drool over the pages. I should weigh myself before and after. Haha. Not really. Jenn’s recipes are healthy and satisfying. I don’t do much snacking aside from dried fruits and nuts (and now this bread). Hope you try it! Peace…

      • — Sarah on January 1, 2019
      • Reply
  • I adore this recipe! This bread has it all. Wonderfully moist, the right amount of spices to make it interesting yet allowing the banana flavor to come through. This now rivals pumpkin bread for me!

  • This is my new favorite banana bread recipe. I keep whole cardamom pods in an old pepper grinder, and the aroma of fresh ground cardamom filled the kitchen. The bananas measured 1 1/4 cups, so I reduced the sour cream to keep the liquid ratio the same. I used an 8 x 4 pan, since I wanted a taller loaf, and added 5 minutes to the bake time. This is a wonderful recipe, with or without the chai spices, but I highly recommend the chai-spiced version!

  • Hello, If I wanted to make this into a cake, what size pan and what cooking time would you recommend. Also, what kind of frosting would you suggest? Or just a dusting of powdered sugar? I’d like to enter into a family baking contest that’s coming up. Thank you!

    • Hi Lisa, I’d recommend an 8 or 9-inch square baking dish. Baking time will be different so keep an eye on it. A cream cheese frosting like the one from this recipe would be nice; simple powdered sugar would work nicely too. Hope everyone enjoys!

  • I made these as muffins, halved the recipe and amended the sugar for 1/4 cup brown sugar and 1/8 cup white sugar but kept the spices the same amount as the full batch – baked for 5 minutes at 425°F then lowered to 350°F for 16-20 minutes, half recipe made 8 Muffins filled to the top. Turned out really tasty, flavourful and balanced! Thanks Jenn.

  • This banana bread is excellent. Perfect as written. I opted not to add nuts. I might try to reduce the sugar a little next time for a better nutrition profile. Super moist even the next day. I wanted to eat the whole thing myself.

  • This is the best banana bread I’ve ever had and everyone I feed it to agrees. I already had a garam masala spice mix, so I used that (a lot) and it was perfect. I suggest this for those who don’t normally use or buy a lot of spices, it is sold at most grocery stores. I have made it a few times with both sour cream and Greek yogurt, and the only difference I found was that sour cream gave a better rise. This isn’t my new secret recipe. Thanks!

    • How do you use garam masala? It doesn’t come out savory? I will have to try that!!

    • Thanks so much was wondering the same thing…$15 for cardomman spice…no thanks! Have to make it to our local Indian grocery store to see what they have!

  • Outstanding banana bread, I’m not fond of banana bread, but do love cardamom which I may increase next time. Subtle flavors, soft texture, any time of day delicious.

  • This was heavenly, even with old cardamon…can’t wait to try it with a new bottle. Added the walnuts which I think are a must, At 55 minutes the top was perfectly browned, but it needed another few minutes, so I covered it with foil. At 60 minutes a perfect bread. Lately, some of my breads have been testing done, but have not been thoroughly baked in the middle,,,why? This has been so frustrating. Saveur is having a contest for the best food blog of 2018. Threw Once Upon a Chef into the mix. Anyone who reads this, go there and make your voice heard!

    • Hi Carol, Thanks for nominating me on Saveur!! ❤️ Interesting that you’re just recently having a problem with your breads browning on top but not being done in the middle. If this is a new problem, it makes me wonder if you need to check your oven to determine if the temperature is accurate. Here are some tips on how to check it. Also, you may want to try lowering the oven temp by 25 degrees and give it a little more time. (And as you’ve been doing, cover it with a piece of foil if it starts to brown on top before being done in the middle.)

      • Used an oven thermometer, right on target. The mystery to me is why is my cake tester coming out clean when it’s not done. It’s a skinny skinny metal tester. Is there another kind that you recommend?

        • Hmmm… that is a bit of a mystery. I don’t really use a thermometer much for baking but I really like this thermometer which can be used for meat and baking.

  • I made this recipe for me because I love chai tea. My kids ate it all up! We loved the flavor and the texture was perfect.

  • I’m not a fan of banana anything, but the choice of spices for this recipe made me want to try it. It turned out perfect and friends and family loved it. I’ve already shared the recipe with another friend. The first time through a recipe I make it as directed. When I make it again, I’ll be doubling at least the cardamom. Mine was fresh ground and still very faint to my palate. I recommend it — even this non-banana lover managed a slice!

  • Best unchocolate banana bread ever. This is my go-to breakfast banana bread. It has a lovely Swedish flavor thanks to the cardamon. I double all the spices to intensify the taste. Rich and moist and keeps well for days. Love it!
    (My husband eats it for dessert with whipped cream.)

  • Hi Jennifer. Denise O’Callaghan here again from South Africa. Do you have a foolproof and fail proof recipe for tiramisu?
    Loved your chai banana bread! Banana Bread can be as boring as Carrot Cake sometimes unless there’s a little extra oomph! By the way, how do you keep so slim after testing all those awesome delights? thanks.

    • — Denise O'Callaghan
    • Reply
    • Hi Denise, Glad you enjoyed the banana bread! I do have a tiramisu! You can find the recipe here. 🙂

  • This is, hands down, the best banana bread recipe I’ve ever come across. The flavours and deep and nuanced. The texture is perfect. I’ve made it many times.

  • This is the best banana bread I have had.
    I think the spices really make the bread!
    Thank you.

  • We LOVE this bread. Tonight though I doubled the recipe and used 3/4 cup maple syrup and 3/4 cup sucanat instead of white sugar and used 1-15 oz can of pumpkin instead of banana. YUM! Thanks for a great recipe.
    (recipe rated as written originally)

  • I can’t eat dairy products. Do you think this delicious-sounding banana bread would work with a soured milk substitute, such as coconut milk or almond milk?

    • Sure, Margaret. But I’d add 2 teaspoons of lemon juice as well.

      • Thanks. When I want one cup of “sour milk,” I do it by putting a tablespoon of vinegar in the measuring cup, and adding coconut milk to make one cup. Now to try the banana bread!

  • With a banana-loving kid off to college, I had a chance to make this today. Delicious! But some tips for other bakers:
    – I had only salted butter at home, so based on some online research, reduced the salt in recipe by 1/2 tsp. Probably should have been 1tsp after tasting.
    – my Cardamom was old! This is a spice I don’t use much. Check yours if you are thinking of making this.
    – This overflows a DeMarle scalloped flexi loaf mold. I used the overflow to taste, but could have put it in a mini-load pan.

  • This is one of my daughter’s favorite, so when she comes to visit I always make it for her. My husband likes it warm with butter, I like it just the way it is warm or cold. This is the only banana bread recipe I use.

  • This is how banana bread should always taste! My go-to recipe.

  • Perfect! This recipe is absolutely spot on and the result was an amazingly moist and flavorful tea bread. This is a keeper!

  • This recipe was so good! I had to make some substitutions (based on what I had available/ wanted to use up). Used half the amount of sugar. Used 4 frozen bananas which I thawed and drained. Used plain natural yogurt made from light milk (ie not full cream) instead of the sour cream. Did not add walnuts.

    It was so so tasty. I could probably have added the full cup of sugar and a bit more of the spices because I love chai. What a great recipe, loved it. Thank you for sharing!

  • Once again, Jenn, you have the BEST recipe for something that I’ve already been making for years! This is an incredible banana bread, and although I didn’t have sour cream on hand, a little splash of buttermilk was a perfect sub. BTW, I was the same gal who raved about your white cupcakes (and asked for your chocolate equivalent which I haven’t made yet) and I would love to send you a photo of what I did at Easter using your recipe! If you send me your email address you can decide if you’d like to share the picture! Thanks again for helping me be a great baker!!!

    • Whoops – forgot to rate this a 5 out of 5!

    • So glad you enjoyed the banana bread! And I’d love to see a photo of your Easter recipe- you can email it to [email protected].

  • This is my favourite banana bread recipe! I want to start making muffins instead. At what temperature should I cook them and for how long?

    • Hi Kelly, Glad you like it! For muffins, I’d keep the temp the same and bake them for 20 – 25 minutes.

  • So good! you can also use chai to make a frosting on this or any of her other delicious goods!

  • Jenn, again another perfect recipe! Thank you for sharing it with us! This bread tastes so good and it’s perfectly soft.
    Everyone in the family likes it.

  • I couldn’t wait to try this mixture of not banana bread and chai spice. I haven’t been disappointed in a recipe so far and this one was no exception. It was perfectly balanced and moist. So yummy!

  • Made this recipe today. My family loved it. Really nice flavour – even my kids enjoyed. I followed the instructions & was perfect!!! I didn’t add walnuts since our kids aren’t fans at this point :).

  • Does anyone know if this bread can be frozen? I baked 3 loaves this morning, only to learn that the event I was bringing them to has been postponed by 2 weeks. Thanks in advance! (By the way–this bread is AMAZING! Better than any other banana bread I’ve ever had! I added 1/8 teaspoon of ground cloves–because I always add cloves to my masala chai–but everything else I do as written, and it’s perfection.)

    • Perfectly fine to freeze — and glad you like it!

      • Thank you for the kindness of a reply! I truly do love this bread as well as so many other recipes from your site. When people compliment one of my dishes, I often have to direct them to OUAC because it’s usually your doing, not mine. Wishing you even greater success! Iraida

  • Great banana bread! The flavor is amazing and next time I will add the optional nuts for texture.

    • Made this a second time using chopped walnuts. Doubled the recipe, and made into muffins. Yielded 30 muffins.

  • Hey Jen, love this recipe, but I used butter to grease my tin and unfortunately the whole bottom of the bread stuck. I rested the loaf for 10 mins as suggested. Aside from using spray is there anything else you could suggest to stop it sticking? Thanks!

    • Hi Louise, sorry to hear the bread stuck to the pan! Did you butter and flour it? If you didn’t use flour as well, I’d suggest that next time (or you could use a cooking spray with flour like this one.

      • Thanks Jen, will try that! Do you flour the tin after the butter?

  • I had done minicakes with your French apple cake recipe (delicious!) after baking the cake itself multiple times and have done the same with the chai banana bread. One word: amazing. I love making minicakes (with minicupcake or minimuffin tins) because it makes it super easy to bring to work and share without the fuss of cutting. Plus mini cakes also mean more crust! and the crust on this is delicious! If you want to try it as minicakes cut the baking time to 30 min. 1/2 the recipe makes for 18 minicakes.

  • I finally made this delicious bread after Thanksgiving. It’s moist, nutty and the subtle chai spice flavor is amazing. I used Greek yogurt instead of sour cream mainly because we had some on hand but also for the reduced calories. So good! I will make it again and again — always with Greek yogurt. Thanks for another winning recipe, Jennifer!

  • HEAVEN on earth!
    What more can I say, except….AGAIN another wonderful basic recipe tweaked to a level that makes EVERYONE want the recipe!!
    So delicious from oven, cooled (if u can wait) and the next day (but it won’t last). Better double this recipe!!

    • — Julie Parola Sim
    • Reply
  • Would you have any high altitude adjustments or suggestions for this bread? I’m at 8,500 feet.

    Thank you! Once Upon a Chef is my absolute favorite and first go-to – never disappoints.

    • Hi Susan, so glad you enjoy the recipes! I don’t have any experience with high altitute baking but these conversion tips may be helpul. Hope you enjoy the bread!

  • WOW!! I followed this recipe almost exactly (doubled it to use up my bananas and then made four mini loaves). The flavor is awesome!! The banana flavor is subtle, but definitely there, and melds nicely with all the spices. Mine had flat tops rather than domed ones, but that may be because when my frozen bananas gave off a fair amount of water as they defrosted. I tried to soak it up, but I think next time if I use frozen bananas, I’ll defrost them in a strainer. DEFINITE keeper!!

  • This is one of the recipes that got me hooked onto Jenn’s website (the first was her cornbread recipe!). Instead of a loaf, I make mini muffins, and I include the chopped walnuts. The bake time is around 13 minutes. The muffins are soft, moist, and have the perfect hint of chai spices.

    My mom, who has never had a sweet tooth, always asks me to make these for her and insists that they’re her favourite “in the whole wide world” (her words!). She loves having them for breakfast, while I have them as my mid-morning or afternoon snack. Highly recommended!

    • I forgot to add that I also half the sugar and find that it’s sweet enough for me!

  • Excellent and truly delicious variation on a classic sweetbread. It smelled divine while baking and tasted even better. I like to make smaller cakes and give them as gifts. This recipe is just enough to make three smaller breads.

  • Delicious – served this at a brunch today. Made the batter last nite per one reviewer’s suggestion – great prep ahead! Subbed 1.5 T of cinnamon since I didn’t have cardamon, came out with a chewy exterior and very tender, moist crumb. Awesome recipe, its a keeper! thank you, Jenn!

    • So glad you enjoyed it, Maria!

  • I LOVED the Chai Banana Bread. Normally I end up adding more spice to recipes, but no need here. It was perfect!

  • Amazing!! So moist and flavorful. The absolutely best banana bread I’ve ever made. So looking forward to trying many more of your recipies.

    Diana from the other Washington.

  • I don’t buy sour cream. Would plain or Greek yoghurt work as a substitute?

    • Hi Nan, Yes, Greek yogurt will work well (but definitely use low fat or full fat).

  • I just made the Chai-Spiced Banana Bread using pumpkin instead of banana. It turned out delicious. I LOVED the original recipe. This time I had some pumpkin left over and decided to try it. The spices are a bit more delicate, but still super yummy! Thanks again for a great recipe.

  • Hello,

    I am a 8 year old girl who has recently started learning how to program with Scratch. Could I use this Chai Banana Bread recipe in a Scratch how-to? I think it is a very good recipe….my mother makes it for me all the time and I love it 🙂

    ( )


  • Thanks so much Jennifer!! I was just googling a banana bread recipe, and came upon yours 😀 I am so glad I did, because the flavours are fabulous!! So easy to make, and I can’t wait to try some of your other recipes. I am thinking next time I might try adding raisins, which I think might add a nice texture (I did not add walnuts), what do you think?

    • Hi Laura, I think raisins would be delicious. Please let me know how it turns out 🙂

  • I was curious as to the average calories in a slice of this banana bread? Btw I already made it and it tasted amazing. thank you!!

    • Hi Faith, So glad you enjoyed the banana bread. I’ve added the nutritional info beneath the recipe. Hope it helps!

  • Well Jenn, I finally bought the “right” kind of green cardamom and made your great chai banana bread last night. Perfect! Many thanks!

  • This banana bread is fantastic! I gave it a try because Chai tea latte was one of my favorite drinks and normal plain banana bread wasn’t my favorite, I’m glad I made this one! Very nicely spiced flavor and it wasn’t too much at all. My picky 2 year old (BTW, is there any two year old out there who’s not a picky eater ?) loved this bread, too!
    I made this batter a day before and kept in the air tight container in the fridge, then baked the next morning for breakfast. I like freshly baked ones but never have enough time to make from the beginning in the morning, so I tried doing this way and it turned out just as good. Also I baked in the muffin pan to reduce baking time (it took about 20 mins), it made 12 regular sized muffins. Thanks for great recipe!

  • OH MY GOODNESSSSS! I made this in muffin form today and it was AMAZING! I used 3/4 cup of granulated sugar as opposed to 1 cup and didnt use cardamom since I didnt have it. Sooooo good with walnuts. I had a question though. Can I refurgerate, freeze these or store at room temp? Again thanks. Made this for my son and my friend’s elderly father. They were a hit!

    • Hi Linda, Store the muffins at room temperature; or they freeze beautifully.

  • AMAZING. Normally I carefully convert US measures to metric and weight things out gram by gram, but I just winged it and the result was perfect. Will be making this again!

  • I’ve made 4 of the very top-rated banana bread recipes, and this one was my personal favorite. It’s still good with cinnamon only, and tastes more like a traditional banana bread. It’s also very forgiving and you can use melted butter and it will STILL turn out amazing and moist. Thank you for this. I love your blog and none of your recipes have failed me so far.

  • This Chai Spiced Banana Bread is the best! I have a work friend who begs me to make it as often as I can! It is such a simple and delicious bread. I made it one morning before work. I pre-mixed the dry ingredients and had all the wet measured out and in the fridge. It worked out nicely baking while I was showering for work.
    I have made it with butter and margarine (I Can’t Believe It’s Not Butter) and it works with either. The margarine actually made it taller and fluffier.
    One of the best on the site!

  • I was a little hesitant to buy the spices necessary to bake this until I found all in the bulk section at our local health food store. I purchased only the amounts I needed and it was very economical. The bread was absolutely delicious! Will be baking again and again!

  • This banana bread recipe looks great…how can I make it gluten free?

    • Hi Cynthia, You’d have to use a gluten free flour mix.

  • Can you suggest ingredients for a complementary glaze for this loaf? I love to bake quick bread in small loves to give as gifts and love the decorative look of a glaze drizzled on top. Thanks!!

    • Hi Gina, Check out the glaze on my cinnamon buns or oatmeal maple scones — I think either will work well.

  • Hi, Jenn, I only use whole wheat flour, which should be okay, right? I’m thinking to add a little more banana for the extra liquid. Thanks.

    • Hi Katherine, Yes, that should work. If you have it, King Arthur white whole wheat flour is best.

  • I’m giving this five stars because it’s just delicious (and addictive). I could eat the whole loaf by myself and the cardamom and other “chai spices” add a unique character without overpowering this bread. But mine, for the first time since trying your recipes (every day for the last couple of weeks), didn’t turn out like yours in the pictures. It looks and probably tastes a little drier. It didn’t have that uniform brownness, but got slightly burnt on the bottom and about half way up the sides, then very light colored on top. Any ideas on where I went wrong? I’d like to try again, but want that beautiful browned loaf like yours!

    • Hi Jane, Sorry you had trouble with the bread. It sounds like it was cooked too long or your oven was too hot. Did you cook it in a convection oven by chance?

      • Wow, Jenn–you’re a genius. I thought that unlikely since I never cook on convection (I can’t quite figure it out). But I checked and you’re right–my husband had cooked something recently, changed the setting to convection and never changed it back. The bread was still absolutely wonderful, just not looking much like the pretty picture. (I had checked it 5 min. earlier and a toothpick still came out wet and gooey so I cooked a little more). I gave some to my daughter and her boyfriend, who both loved it and didn’t care it wasn’t really pretty. I’ll make again and make sure the convection setting is off and hopefully it will be as gorgeous as yours! I’m impressed you knew exactly what I’d done wrong!

        • Great, glad the problem is solved 🙂

          • I made this again (making sure the oven was on bake, not convection this time:-)) and this time it came out gorgeous and delicious–probably my favorite banana bread ever. I made it in three mini loaves instead of one loaf and baked it about 45-50 minutes. (I started checking after 30, but it took a while longer to be golden and cooked all the way through).

            • — Jane W
  • I wonder if I could substitute the butter with olive oil. Has anyone tried this? Thanks!

    • Hi Ariane, You might try coconut oil over olive oil; I worry the flavor of the olive oil would be too strong.

  • has anyone tried baking this recipe in a 8×3 pan? if so, how long did you let it bake for?

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

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

  • 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!!!

  • 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.

  • 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.

  • What can I use for a substitute if I don’t have sour cream? Could I use low-fat yogurt maybe?

    • Hi Austa, Yes, I think low fat plain yogurt will work.

  • 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.

  • This is officially my favorite banana bread recipe. Thanks!

  • 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!

    • 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!

  • 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

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

  • 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???

    • 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!

  • 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?

  • 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! 🙂

    • So glad you’re enjoying the recipes, Sandy 🙂

  • This is the best banana bread I ever made. thanks

  • the best so far

  • 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!

  • 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.

  • 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!

  • 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?

    • Hi Daisy, It was definitely the apple sauce. The bread won’t rise and bake properly without the eggs.

  • 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!

  • 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 🙂

    • Good to know it worked with the gluten-free flour. Thanks, Barbara!

  • Delicious as-is! Very moist and just enough spice. I look forward to stockpiling enough overripe bananas so I can make it again!

  • 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!

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

  • 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 🙂

  • I didn’t know one can freeze bananas. How many people is this cake for? ?

    • It depends, Judy…my family of four goes through it pretty quickly 🙂

  • Another recipe for my ripe bananas. Awesome!

  • I have made this recipe over and over again. My family loves it. Delicious!!

  • 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.

  • 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!

  • Love, love, love this recipe! This banana bread is the best. So moist and flavorful. I have made this several times now.

  • i made this today. So YUMMY!!!!!!!

  • 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!

  • 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!

  • Mmmmmm. Chai anything!

    • — Charlene Wheeler
    • Reply
  • This bread is the best banana bread I’ve ever had! I wouldn’t change a thing!

  • 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!

  • 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.

  • Great recipe, and I loved it! I also used nutmeg instead of cardamom, and upped the cinnamon. Still turned out tasting fantastic. 🙂

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

  • 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.

  • Don’t have sour cream, any substitute for it. Love ur recipes. Thanks

  • Have made this many times I love it!

  • 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.

  • This is indeed a good recipe. The following day I sauteed a slice in a frying pan with a little smart balance. Yum!

  • This is the best banana bread I have ever made! Very moist, and light! I will definitely make it again.

  • 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!

  • Loved this!! I used greek yogart instead of sour cream.

  • 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!

  • 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.

    • — Selma. Tannenbaum
    • Reply
  • 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

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.