This is a standard banana loaf with chai spices stirred in: cinnamon, ginger, cardamom and cloves. It uses 3 mashed ripe bananas, melted coconut oil, brown and granulated sugar, eggs, vanilla and all-purpose flour, and it bakes in a 9×5-inch pan. Walnuts or pecans are optional. The recipe makes 8 slices and takes 75 minutes in total, 15 for prep and 60 for baking.
Save this recipe for later:
It is also a good way to use up overripe bananas. The batter is mixed in two bowls and needs only a fork and a spatula.
The Ingredients and the Spice Mix
Amounts are in the recipe card. Here is what each part does.
- Ripe bananas (3): the sweetness and moisture. The riper they are, the sweeter and more flavorful the bread, so look for bananas with brown spots. Thawed frozen bananas also work. Drain any excess liquid and mash them as usual.
- Coconut oil (1/3 cup, melted): keeps the crumb rich and moist.
- Brown sugar (1/2 cup) and granulated sugar (1/4 cup): the sweeteners. For a sweeter loaf, the card says to raise the brown sugar to 3/4 cup.
- Eggs (2 large) and vanilla (1 teaspoon): bind the batter and round out the flavor.
- Flour (1 1/2 cups all-purpose), baking soda (1 teaspoon) and salt (1/4 teaspoon): the structure.
- Cinnamon (1 teaspoon), ginger (1/2 teaspoon), cardamom (1/4 teaspoon) and cloves (1/4 teaspoon): the chai flavor. Nutmeg or allspice can be added for a different twist.
- Walnuts or pecans (1/2 cup, optional): for texture.
Mixing and Baking
Preheat the oven to 350°F (175°C) and grease the loaf pan. Mash the bananas in a large bowl with a fork, then stir in the melted coconut oil, brown sugar, granulated sugar, eggs and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, salt and spices.
Add the dry mixture to the wet one gradually and stir gently until just combined. A few lumps are fine, and overmixing works against a moist loaf. Fold in the nuts if you are using them, pour the batter into the pan and smooth the top.
Bake for 55 to 60 minutes, until a toothpick in the center comes out clean. Cool in the pan for about 10 minutes, then move the loaf to a wire rack. Let it cool completely before slicing, which gives cleaner cuts and keeps it from turning gummy.
Add-Ins and Swaps
- Chocolate: fold in 1/2 cup of dark chocolate chips.
- Dried fruit or seeds: 1/2 cup of cranberries or raisins, or sunflower or pumpkin seeds.
- Gluten-free: almond flour in place of the all-purpose flour gives a nuttier, slightly denser loaf.
- Oil: unsalted butter or vegetable oil in place of the coconut oil.
What to Serve With It
Greek yogurt topped with berries is a good contrast to the warm spices. A spread of almond or peanut butter on a slice also works. Herbal tea or a chai latte suits the flavor, and strawberries or raspberries make a light side.
Storage
Wrap the loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice it and freeze the slices in an airtight container for up to 3 months, then thaw as needed.
Nutrition per Slice
Each slice has approximately 180 calories, 7 grams of fat (5 grams saturated), 28 grams of carbohydrates, 1 gram of fiber, 15 grams of sugar, 3 grams of protein and 150 milligrams of sodium. These are estimates.
FAQ
Can I use frozen bananas?
Yes. Thaw them completely, drain the excess liquid and mash them like fresh ones.
How do you store leftover banana bread?
Wrap it tightly and keep it at room temperature for up to 3 days, or slice and freeze it for up to 3 months.
What can you substitute for coconut oil?
Unsalted butter or vegetable oil.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Chai-Spiced Banana Bread – Discover Its Moist Flavor!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large mixing bowl, combine the mashed bananas and melted coconut oil. Stir in the brown sugar and granulated sugar until well combined.
Add the eggs and vanilla extract to the banana mixture, mixing until smooth.
In a separate bowl, whisk together the baking soda, salt, cinnamon, ginger, cardamom, cloves, and flour.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chopped nuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a sweeter bread, increase the brown sugar to 3/4 cup.
Try adding 1/2 cup of chocolate chips for a delicious twist.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 180 calories |
| Sugar Content | 15g |
| Sodium Content | 150mg |
| Fat Content | 7g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 2g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 28g |
| Fiber Content | 1g |
| Protein Content | 3g |
| Cholesterol Content | 50mg |