Chai-Spiced Banana Bread
This post may contain affiliate links. Read my full disclosure policy. 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. What You’ll Need To Make Chai-Spiced Banana Bread 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! You May Also Like RecipeComments (324)Add Comment Recipe Comments (324) Add Comment 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) 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. 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 Powered by 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 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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