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A sliced loaf of dark golden chai-spiced banana bread on a wooden board with a cup of chai beside it
Recipechai banana breadchai bakingspiced banana bread

Chai-Spiced Banana Bread

Ripe bananas, a masala chai spice blend, and a lazy afternoon. This banana bread smells like India and tastes like the best version of a familiar thing.

·ChaiBhai Recipes
Prep
15 minutes
Cook
55 minutes
Serves
1 loaf (8–10 slices)
Level
Easy
Region
Fusion

The masala chai spice blend — cardamom, cinnamon, ginger, cloves, black pepper — does something to banana bread that makes it feel completely transformed. The banana's sweetness becomes a backdrop. The cardamom comes forward. The whole thing smells, while baking, like an Indian kitchen on a cold morning.

This is an easy recipe. The only skill required is patience while it bakes.

Method

Preheat the oven to 175°C (155°C fan). Grease and line a 900g (2lb) loaf tin.

In a large bowl, mash the bananas thoroughly with a fork until almost smooth — a few small lumps are fine. Add the melted butter and stir to combine.

Add the sugar, eggs, vanilla, and brewed chai (if using). Stir until combined.

Sift in the flour, baking soda, salt, and all the spices. Fold gently until just combined — do not overmix or the bread will be tough. The batter should look slightly lumpy and smell intensely of cardamom.

Pour into the prepared tin. Bake for 50–60 minutes, until a skewer inserted in the centre comes out clean. The top should be dark golden and slightly cracked along the centre line.

Cool in the tin for 10 minutes, then turn out onto a wire rack. Allow to cool for at least 20 minutes before slicing — it improves significantly as it cools.

Notes

  • The bananas. The riper the better. Black-skinned bananas that most people would throw away are the correct banana for banana bread. Their sugar has fully developed.
  • The brewed chai. Two tablespoons of cold brewed chai adds an additional layer of tea flavour beneath the spices. If you have leftover chai from the morning, use it here. If not, the recipe is complete without it.
  • The black pepper. Do not skip it. It is what stops the spice blend from being sweet-warm and makes it complex instead.
  • Storage. Wrapped well, this keeps for three days at room temperature and improves on day two. It also freezes very well — slice before freezing for grab-and-go portions.

Serve in thick slices with a cup of masala chai. The bread will make the chai taste better. The chai will make the bread taste better. This is the correct meal.