Chai-Spiced Banana Bread
This post may contain affiliate links. Read my full disclosure policy.
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!
You May Also 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.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
So good! I didn’t have sour cream so swapped out Greek yogurt and worked fine. I made them into muffins instead of a loaf following the directions of a previous comment. I already have another set of ripe bananas waiting to be made into another batch of muffins!
This was a fantastic recipe – probably my favorite version of banana bread!
I don’t remember if I have commented on this banana bread before, but I made it again for weekend company. A double batch because I had so many ripe bananas in the freezer. It is delicious. Our standard banana bread at home has chocolate in it, of course. But this is a very close second. I made french toast with some of it over the weekend. I used 1/2 whole wheat flour. Mostly because I was short short white flour. Topped with more bananas, Greek yogurt, and maple syrup. I wish I could share a picture! Amazing!
Yum – the French toast sounds amazing!!
Hi Jenn, huge fan here. For all of your banana bread recipes you say to use a metal loaf pan. I have a Pyrex glass loaf pan. Will that work and if so, should I modify anything including bake time? Thanks so much.
So glad you like the recipes! yes, a glass loaf pan will work — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
Hi! I have the same question as Jill. Thanks for sharing:)
A reliable recipe – baked in exactly the time listed and has nice crumb / texture. But flavor warm from the oven was lacking — not enough banana flavor as “banana bread” and not enough depth of spice to be “chai spiced”. Will try letting it cool completely and then toast a slice, per the alternative “best served” recommendation in the recipe.
Wow, bananas and chai spices are a revelation. The spices really compliment the banana. I substituted 1/2 of the white sugar with brown sugar and added 1/8 tsp nutmeg because I love nutmeg. I also made 12 muffins instead of a loaf, and baked them at 350 for 25 minutes; they were perfect. I think you could do so much with the spice mix – add it to a pumpkin bread recipe, pancake or waffle batter, French toast custard, or hot chocolate.
I think this would also be amazing with maple flavoring instead of vanilla or with some peach preserves. So many yummy possibilities!
Jen, can you remind me of the approximate baking time for small (3×5 1/2 in.) loaf pans? I believe I read that somewhere but can’t find it. I’m keeping bake temperature at 350. Thanks
Hi Ilene, I’d start checking them at about 35 min. Hope you enjoy!
This is my family’s favorite banana bread. It’s phenomenal as is. The last time I made it I though I made some subs to make it healthier for my kids to take to school for snack time, and it still turned out great. Reduced the sugar by 1/4 cup, subbed in half whole wheat flour, and used Greek yogurt instead of sour cream, I baked them as mini muffins for about 14 minutes. The kids love them!
I forgot to say I also used coconut oil instead of butter!
I was trying to figure out what to use in place of butter. I wasn’t sure whether oil would work. I gathered that it did!
Just made this with gluten-free flour. My guests said it was the best banana bread they have EVER had – and they had no idea it was gluten-free! Bravo. I am now scouring the site for more great recipes 🙂
Is there anyway to use zucchini instead of banana in this recipe? Like a zucchini chai bread?
Hi Amy, I’d actually use this zucchini bread recipe and instead of using the cinnamon and nutmeg it calls for, use the spices in this banana bread (but double them as the zucchini bread recipe makes two loaves. Please LMK how it turns out if you try it!
I am very anxious to make your banana bread recipe however I do not have cardamom. What can I use as a substitution? Thank you!
Hi, Cardamom really adds that distinct chai flavor. You can leave it out or use more cinnamon instead. Hope you enjoy!
Thanks Jenn…I looked for it at my local grocery store and it was $12.99 ! I will make your recipe as you suggested and add more cinnamon. Thank you for your quick response! Your recipes are alway a hit around here!
Hello. Do you think chai mix will work??
Hi Jenny, as long as it doesn’t contain sugar, I think it should work. Please, LMK how it turns out!