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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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