Chai-Spiced Banana Bread
This chai-spiced banana bread takes the classic loaf and wraps it in warm fall spices like cinnamon, ginger, cardamom, and a hint of cloves. It's super moist, easy to make even for beginners, and fills your kitchen with the most inviting smell. Perfect for breakfast, snack time, or curling up with a cup of tea.
Equipment
- 9x5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or wooden spoon
- Measuring cups and spoons
- Potato masher or fork
- Rubber spatula
- Parchment paper
- Toothpick
- Aluminum foil (optional, for tenting)
- Cooling rack
Ingredients
- 3 ripe bananas about 1 1/2 cups mashed; heavily spotted and soft
- 1 3/4 cups all-purpose flour 210g; spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter 113g; softened to room temperature
- 3/4 cup brown sugar 150g; packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup plain Greek yogurt 60g; for extra moisture
- 1/2 cup chopped walnuts or pecans optional, for crunch
Instructions
- Move an oven rack to the middle position and preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, letting ends hang over the sides, and lightly grease.
- Peel 3 ripe bananas and place in a large mixing bowl. Mash with a potato masher or fork until smooth, leaving a few small chunks for texture. Measure about 1 1/2 cups.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg until evenly combined. Set aside.
- Add softened butter and brown sugar to the mashed bananas. Beat with a hand mixer on medium speed for 2 to 3 minutes until light, creamy, and fluffy, scraping sides halfway through.
- Crack in eggs one at a time, beating well after each. Add vanilla extract and Greek yogurt, then beat for another minute until smooth and well combined.
- Add dry ingredients to wet in two batches, stirring gently with a spatula for about 10 strokes per batch until just combined. Fold in nuts if using. Do not overmix.
- Pour batter into prepared pan and smooth the top. Tap pan on counter 2 to 3 times to release air bubbles. Bake for 55 to 65 minutes, tenting with foil after 40 minutes if browning too fast.
- Cool in pan on a wire rack for 15 minutes, then lift out using parchment handles. Transfer to rack and cool completely for at least 1 to 2 hours before slicing.
Notes
- Use super ripe, heavily spotted bananas for the deepest banana flavor and natural sweetness.
- Room temperature butter and eggs blend more smoothly; cold ones can cause lumps.
- Spoon flour into your measuring cup and level it off instead of scooping, to avoid dense bread.
- Do not skip the Greek yogurt. It keeps the loaf ultra moist without making it soggy.
- If your spices are old, taste the dry mix. Fresh spices amp up the chai punch.
- Bake the batter right after mixing for the best rise.
- Altitude adjustment: add 1 to 2 tablespoons extra flour if you bake above 3,000 feet.
- Storage: Wrap in plastic wrap at room temperature for 3 to 4 days, refrigerate in an airtight container for up to 1 week, or freeze sliced for up to 3 months.
- Substitution: Use 2 teaspoons pumpkin pie spice instead of the individual chai spices if needed.
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if not included in the blend.
Nutrition
Serving: 1SliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 210mgPotassium: 220mgFiber: 2gSugar: 25gVitamin A: 6IUVitamin C: 4mgCalcium: 2mgIron: 6mg
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