Chai Banana Bread

This chai banana bread is soft and moist and features masala chai spices! It’s the perfect cosy recipe to bake this weekend.

Course Dessert

Cuisine baking

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 230kcal

Author Shivani Raja

3 Bananas ripe + spotty
1/3 cup/ 70 grams Butter I use salted - if your butter is unsalted, add a pinch of salt to the mixture
1 Large Egg can sub 1 flaxseed egg
1 tsp Vanilla Extract
1/3 cup/ 75 grams Greek Yogurt can sub coconut yogurt
1/2 cup/ 85 grams Soft Light Brown Sugar increase to 3/4 cup for a sweeter loaf; can sub white sugar if that's what you have on hand
1 1/2 cups/ 165 grams Plain All Purpose Flour
1/2 tsp Bicarbonate of Soda
1 3/4 tsp Chai Masala see notes for a DIY option

Preheat your oven to 170°C/ 340°F. Grease and line a 1lb loaf tin with baking paper.
Peel the bananas and add them to a large mixing bowl. Mash with a fork until few lumps remain. You can also puree the bananas in a blender or food processor if you prefer.
Melt the butter in a saucepan over low-medium heat, or in the microwave. Pour the butter into the mixing bowl with the bananas and add the egg, vanilla extract, Greek yogurt and sugar.
Gently whisk the wet ingredients together until the mixture is homogenous.
Add the flour, bicarbonate of soda and chai masala (or DIY spice mix) to the mixing bowl. Using a spatula, gently fold in the dry ingredients until the mixture just comes together.
Pour the chai banana bread batter into the greased and lined loaf tin.
Bake the banana bread for 45-50 minutes until it is golden on top. Enjoy warm with a cup of masala chai.

If you don't have chai masala, you can make your own DIY spice mix by combining 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cloves, 1/8 tsp ground nutmeg and 1/8 tsp ground black pepper in a small bowl.
See blog post above for storage instructions.