This post may contain affiliate links. Please read our disclosure policy.
Classic banana bread gets a warm and cozy flavor upgrade thanks to a chai spice blend! It’s moist, tender, and perfect to have with your coffee on a cold morning!
If you love chai spices then you need to make these chai ginger cookies and chai mini muffins!
This post and recipe have been updated since it was originally published on 2/6/2013
Why You’ll Love Chai Banana Bread
Chai spices – Cinnamon, cardamom, ginger, and cloves make up the chai spice blend in this banana bread. They’re warm, earthy, with hints of sweet and spicy. They accompany the sweetness of the bananas perfectly.
Moist and tender – Ripe bananas, Greek yogurt, brown sugar, and butter are all key to making this chai spiced banana bread moist.
Easy to make – The great thing about banana bread is how easy it is to make. No special equipment needed and minimal prep work. See my tips below to ensure you get the best loaf of banana bread!
Ingredients
- White whole wheat flour – White whole wheat flour has a milder flavor, but all the benefits of regular whole wheat.
- Cinnamon, cardamom, ginger, cloves – Chai spice blend.
- Baking soda – Makes the quick bread rise.
- Salt – Salt enhances the flavors and balances the sweetness.
- Bananas – The more brown spots and riper the bananas are the sweeter they will be and the greater the banana flavor.
- Greek yogurt – Keeps the banana bread extra moist and adds a little protein.
- Dark brown sugar – Brown sugar adds additional moisture that granulated sugar doesn’t provide.
- Unsalted butter – Butter gives the banana bread a rich flavor and adds moisture.
- Eggs – The binder for the bread.
- Vanilla – For an extra rich vanilla flavor, try using vanilla bean paste.
How to Make Chai Spiced Banana Bread
Whisk together the dry ingredients in a bowl. In a separate bowl mash the bananas and the whisk in the remaining wet ingredients.
Pour the wet ingredients in with the dry and stir together with a rubber spatula. Stir until just combined and pour the batter into a greased 9×5 metal loaf pan.
Bake at 350° F. for 50-60 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Run a knife along the edges of the bread, then let it cool in the pan for 10 minutes before removing it onto a wire cooling rack.
Substitutions and Variations
- All-purpose flour can be used in place of white whole wheat flour.
- Melted butter can be substituted with and equal amount of melted coconut oil or a neutral oil such as avocado oil.
- If you don’t have Greek yogurt you can swap it with sour cream or regular plain yogurt.
- If you like chocolate chips in banana bread add 1/2 – 1 cup. Cinnamon chips would also be a lovely addition with the chai spices.
- Chopped pecans, walnuts, or raisins can be added. I suggest a 1/2 cup.
Tips For the Best Banana Bread
- Use extra ripe bananas. They’re sweeter, easier to mash, and have a strong banana flavor.
- Make sure your ingredients are at room temperature so they mix together well.
- Mash the bananas with a potato masher or fork for the best consistency.
- Use a metal loaf pan to bake the banana bread vs. a glass or ceramic loaf pan. It will take longer to bake in glass or ceramic.
- Don’t overmix the batter or the bread will be tough and chewy. Mix with a rubber spatula for the best results, not an electric mixer.
Can I Use Frozen Bananas?
Yes. Thaw the bananas and drain off any excess liquid. Mash them and then follow the instructions in the recipe card below.
Storage, Freezing, and Reheating
Storage – The banana bread will keep for 2 days at room temperature or in an airtight container in the refrigerator for up to a week.
Freezing – Cool the banana bread completely then wrap it tightly in plastic wrap or foil. Place it in a freezer bag, press out the air, and freeze for up to 3 months. The bread can be frozen whole or in individual slices.
Reheating – Defrost the bread on the countertop. If you want the bread warm, reheat in the microwave or toast it in a toaster oven.
More Recipes Using Bananas
Did you make this chai banana bread? I’d love if you’d leave a recipe rating and review below.
Chai Banana Bread
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
Wet Ingredients
- 2 cups ripe mashed bananas (3-4 bananas)
- 1/2 cup plain Greek yogurt
- 2/3 cup dark brown sugar
- 3 tablespoons unsalted butter, melted
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350° F. Spray a 9×5 loaf pan with cooking spray and set aside.
- Whisk together all of the dry ingredients in a large mixing bowl.
- Mash the bananas then whisk in the yogurt, brown sugar, melted butter, eggs, and vanilla.
- Pour the wet mixture in with the flour and fold everything together with a rubber spatula. Be careful not to overmix the batter or the bread will be tough.
- Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out with a few crumbs attached. Let the bread cool in the pan for about 10 minutes before trying to remove it. Finish cooling the bread on a wire cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
1 Comment