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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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!