Chai Banana Bread (quick & easy)
Make your next loaf of banana bread extra flavorful with some cozy chai spices. This recipe for chai banana bread makes the perfect snack for fall and winter. Plus, it’s quick and easy to prepare with overripe bananas!
I’m always looking for new and creative variations for my homemade banana bread recipe. With the chilly winter months here, chai spices sounded like the perfect addition to my next loaf! The bread turned out beautifully with its warm, aromatic spices blending perfectly with the sweetness of ripe bananas. A slice goes well with a cup of tea or as a quick breakfast!
Why You’ll Love This Recipe
- Cozy spices. The blend of chai spices makes this banana bread a comforting snack in the fall and winter seasons. it tastes delicious with a chai tea latte.
- Good use of brown bananas. Don’t let those over-ripe bananas go to waste! Use them in this quick bread for extra flavor and moisture.
- Quick and easy to make. The batter comes together in minutes, then just pour it into a loaf pan to bake. No fancy steps or special equipment needed!
- Versatile recipe. Add mix-ins if you like or top with a vanilla glaze for extra sweetness.
Ingredient Notes
- Bananas: Use brown bananas that are super soft and mashed. You’ll need at least three bananas to yield 1 1/2 cups mashed.
- Spices: For the chai flavor, use cardamom, cinnamon, ginger, nutmeg and allspice. Check that they are fresh and not expired for the best flavor.
- Baking soda: This leavening agent helps the bread rise. Check that it is not expired for the best results.
- Butter: Use unsalted butter that is melted and slightly cooled. Different brands of salted butter have various amounts of salt added so it’s best to measure add the salt separately.
- Brown sugar: Light or dark brown sugar may be used in this recipe. Its subtle molasses flavor complements the spices nicely.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add some mix-ins. After stirring in the flour mixture, add 1 cup toasted nuts, chocolate chips, or dried fruit. The mix-ins will complement the chai spices and add texture to your banana bread.
Top with a vanilla glaze. Whisk together 1 cup confectioners’ sugar with 1-2 tablespoons milk and 1 teaspoon vanilla extract. You can also make the maple glaze used in my chai scone recipe.
Use brown butter. For more cozy flavor, brown the butter before using it in the recipe. Start with 9 1/2 Tablespoons unsalted butter. The water in the butter will evaporate as it cooks and simmer down to 8 Tablespoons (1/2 cup), which is what this recipe calls for.
How to Make Chai Banana Bread
- Whisk together the dry ingredients—flour, baking soda, salt and spices. Set aside.
- Combine the wet ingredients. Mix together the butter, sugar and brown sugar. Add the eggs and vanilla, then mix until combined. Stir in the mashed bananas.
- Add the dry ingredients to the wet ingredients. Mix just until combined. Do not overmix.
- Transfer batter to a 9×5 loaf pan. Bake at 350 F for 55 to 65 minutes. Cool completely before cutting and serving.
Expert Tips
Use overripe brown bananas. The peels should have lots of dark brown spots. When the fruit is overripe, there are more natural sugars and more banana flavor! Plus, the bread will be extra moist.
Check that your spices are fresh. This will yield the best chai flavor in the bread. Make sure the spices aren’t past their expiration date.
Don’t over-mix the wet and dry ingredients. Stir just until combined and there are no more pockets of flour. If the batter is over-mixed, then the bread will turn out dense and tough.
Let the bread cool completely. This is one of those recipes that tastes better the next day. Give the spices and banana flavor time to meld together. Plus, slicing when the loaf is cooled will yield cleaner slices.
Storage Tips
Store banana bread in an airtight container at room temperature for up to 1 week. Make sure the loaf is completely cooled before storing so not to trap any excess moisture.
Freeze for up to 3 months. After the loaf has cooled, wrap it in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature.
Recipe FAQ
Absolutely! Fill each muffin cup about 3/4 full. Bake at 350 F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Most likely the batter was over-mixed. When combining the wet and dry ingredients, stir just until combined. It’s also possible the baking soda was expired, which can prevent the loaf from rising.
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Get the Recipe: Chai Banana Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 ½ cups mashed bananas, about 3 large brown bananas
- ½ cup (113 g or 1 stick) unsalted butter, melted and slightly cooled
- ⅔ cup (133 g) packed light brown sugar
- ⅓ cup (66 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 350º F. Line a 9×5-inch loaf pan with parchment paper, lightly grease with nonstick spray.
- In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.
- In a large mixing bowl, combine the butter, brown sugar and granulated sugar. Beat with an electric mixer for 2 minutes until combined and light in color. Add the eggs and vanilla, and mix until well combined, about 30 seconds.
- Pour the mashed bananas into the butter mixture and beat until well combined, about 90 seconds. Scrape down the sides of the bowl as needed.
- Add flour mixture to the batter and stir with a wooden spoon or spatula just until the flour is incorporated, taking care not to overwork the batter.
- Transfer the batter to the prepared pan and bake for 55 to 65 minutes or until a toothpick inserted into the center comes out with a few dry crumbs.
- Cool the bread in the pan on a wire rack for 15 minutes. Remove the bread and cool completely on a wire rack.
