Chai Banana Bread

There’s nothing better than a slice of warm banana bread. And this chai spiced version is the delightful upgrade you never knew banana bread needed! 

We’re taking the classic, moist banana bread recipe and infusing it with some Indian spices to evoke the warmth and comfort of a cup of masala chai. YUM.

What is masala chai?

Masala chai, which literally translates to ‘spiced tea’, is a sweet and cosy drink which originated in the Assam region of India. It is a popular drink among South Asians and enjoyed daily in most households.

If you’ve never tried masala chai, believe me when I say you’re missing out. You can find my authentic masala chai recipe here – it goes delightfully alongside a slice of this chai banana bread!

What spices are in masala chai?

The spices used in masala chai vary among households, but typical inclusions are cinnamon, cardamom, ginger and nutmeg. You may also find star anise, cloves and even black pepper added to your chai.

Some like to prepare their chai with whole spices – in my household, we use pre-prepared chai masala. This is a mix of ground spices ready to be added to your tea or used in baked goods! My favourite brand of chai masala is from Jalpur Millers, but you can also find it in most South Asian grocery stores. 

Alternatively, you can prepare your own spice mix blend – I have included instructions for this in the recipe card below.

What ingredients will I need? 

Making your own banana bread at home couldn’t be easier (and it will make your house smell AMAZING). Here are the ingredients you’ll need: 

• Bananas. The riper and spottier, the better. If your bananas are underripe, you can also ripen them in the oven (how cool!)
• Butter. I like to use salted butter – if yours is unsalted feel free to add a pinch of salt to your banana bread mixture.
• An Egg. If you are vegan or eat eggless, you are welcome to substitute this with a flax egg. Also take a peek at my vegan chocolate chip banana bread recipe – it’s loved by vegans and non-vegans alike!
• Vanilla Extract – of course.
• Greek Yogurt. Whatever you do, don’t skip this ingredient! It is the secret to making perfectly moist banana bread that will impress your friends and family. If you are dairy-free, you can use a dairy-free yogurt such as coconut yogurt.
• Sugar. My personal preference is to use soft brown sugar in banana bread for extra caramel flavour. However you can use whatever sugar you have on hand. My recipe uses ½ cup of sugar which yields a very subtly sweet banana bread – if you like things sweeter I recommend increasing this to ¾ cup.
• Plain All Purpose Flour
• Bicarbonate of Soda
• Chai Masala – see above.

How to make chai spiced banana bread step by step

As always, you can find the full recipe and instructions at the bottom of this blog post.

This recipe couldn’t be easier to make as it’s made in ONE BOWL. And we love a one bowl recipe here at SLF – so much so that I have a whole archive of one bowl recipes for you to peruse!

We’ll start by mashing the bananas in a large mixing bowl (photo 1). If you are averse to banana lumps, feel free to puree the bananas in a blender or food processor. 

Next, add the remaining wet ingredients: the Greek yogurt, egg, brown sugar, vanilla, and melted butter (photo 2). Then we’ll mix this together until it’s homogenous (photo 3).

Add the dry ingredients (flour, bicarbonate of soda, and chai masala or DIY spice mix) to the bowl. Gently fold them in until the batter is just combined (photo 4). 

Transfer this mixture to a greased, lined loaf tin (photo 5) and bake until golden brown (photo 6). You’ll notice I topped the banana bread with another sliced banana before baking – this is for aesthetics but you are welcome to do so if you like too!

Tips for making the perfect banana bread

Banana bread is generally a forgiving recipe, and that’s why I often recommend it to beginner bakers as it is difficult to get it wrong! Nevertheless, here are a few tips to ensure your banana bread comes out perfect EVERY TIME: 

1. Grease and line your loaf tin. I know it’s the least fun part about baking (aside from washing dishes!), but it is SO important to grease your loaf tin to ensure the banana bread comes out in one piece.
2. Use ripe and spotty bananas. As mentioned above, make sure your bananas are ripe for maximum flavour. If your bananas are not ripe enough, you can ripen them in the oven using this handy tutorial.
3. Don’t overmix the cake batter. Once you add the dry ingredients, mix the batter until it is just combined. If you overmix it, you may overwork the gluten yielding a tough banana bread.
4. DON’T skip the Greek yogurt! I know it may sound scary, but trust me when I say you won’t taste the tanginess of the yogurt at all. It really helps to make the banana bread perfectly moist and moreish!
5. Make sure all your ingredients are room temperature. With the exception of the butter (which we are melting anyway), it’s important that your other ingredients (bananas, eggs) are at room temperature to prevent the batter from curdling.

Frequently asked questions 

Serving suggestions 

Of course, there’s nothing better to serve alongside a slice of chai spice banana bread than a cup of masala chai itself. However you can also enjoy banana bread warm with butter or nut butter – I recommend this homemade pistachio almond butter.  

Storage and reheating

Banana bread can be stored in an airtight container at room temperature for 2-3 days. Alternatively you can store it in the fridge for up to 1 week. 

You can also freeze banana bread! Slice up the banana bread, wrap it tightly in plastic wrap or foil, and freeze in a freezer bag or container for up to 2-3 months. Ensure you thaw it at room temperature before serving.

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!