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.
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“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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Delicious flavor with the cardamom and other warm spices. A real treat with afternoon coffee or tea and an excellent hostess gift at Thanksgiving and Christmas. Of all the banana breads, I highly recommend this chai inspired one.
Jen, this is by far the tastiest banana bread I have ever had. I’ve made it a couple times already this winter. And my husband who is not a big fan of banana loaf said I can make this anytime. The spices in it just add so much flavor. I strongly suggest that people try this and make no changes to the recipe.
This is the only banana bread recipe I’ve made for the last few years. Everyone I make it for loves it. The chai spice adds such an amazing flavor.
Best Chai spice mix I have come across. Really goes well with banana. Have made the loaf and also made into muffins. Muffins came out great . Both really freeze well. Toasting slices of the loaf really brings out the flavors. Found the chai mix was more prominent in the muffins, which is good.
I made this banana bread gluten free. It is so delicious and moist. Gotta love all the spices that go into it!!
Love the hint of spice in this delicious banana bread. My husband loves banana bread and has asked me to only make this one from now on. As usual, thanks for such great recipes!
I’m someone who can never get enough spices, so for me this recipe was perfect. This banana bread is the best I’ve ever made. It was so yummy and turned out great. Another wonderful recipe as usual.
Do you think I could substitute a can of pumpkin for the bananas in this recipe?
Hi Susan, If you want to incorporate pumpkin, I’d recommend going with my pumpkin bread recipe. Hope you enjoy if you try it!
The chai-spiced banana bread is so good! I am lazy and mix the ingredients in the order listed with a wooden spoon in the same bowl and it still turns out great. I was wondering if you’ve ever made a rum cake? I think the flavors of the chai-spiced banana bread would make a great rum cake. Thanks for all of the great recipes and instructions.
Hi Yvonne, So glad you liked this. I do have a rum cake. Here’s a link to it. Enjoy!
I have baked this banana bread recipe several times and it is really wonderful and so full of flavor! Can I bake it as muffins instead? If so, how many muffins should it yield, and what oven temperature and time would you advise?
Hi Lenore, Glad you like this! Muffins will work and it should yield 12. I’d bake them at 350 and check them for doneness at 25 minutes. Please LMK how they turn out!
I just baked this banana bread – soooo moist and delicious, perfect with a cup of tea on a snowy day!