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.
What You’ll Need To Make Chai-Spiced Banana Bread
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
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 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 to 3 bananas
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 5-in (23 x 12.5-cm) 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 to 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.
Notes
Nutrition Information
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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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.
Thanks,
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 🙂
( http:scratch.mit.edu )
Thanks
-Alison
Sure, Alison. I am so impressed! Good luck 🙂
https://scratch.mit.edu/projects/72357308/
😉
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 🙂