Chai Spiced Banana Bread

A warm and comforting banana bread infused with the aromatic flavors of chai. Perfect for breakfast, dessert, or a midday snack.

Prep Time

15 minutes

Total Time

65-75 minutes

Calories

345 kcal

Difficulty

Easy

Equipment

5 items

Cost

£0.43/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Snack•Dessert•Bread

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

1.8cupsAll-purpose flour

£0.25

1teaspoonBaking soda

£0.05

0.5teaspoonSalt

£0.01

2teaspoonsChai spice blend(Use a pre-made blend or create your own (cinnamon, cardamom, ginger, cloves, nutmeg, black pepper))

£0.40

0.8cupBrown sugar(Packed)

£0.30

0.3cupGranulated sugar

£0.10

0.5cupUnsalted butter(Melted and cooled slightly)

£0.01

2Eggs(Large)

£0.50

1teaspoonVanilla extract

£0.20

1.5cupsMashed ripe bananas(About 3 medium bananas)

£0.50

0.3cupMilk(Any type of milk works)

£0.10

0.5cupChopped walnuts or pecans(Optional, for topping)

£1.00

Total Cost

£3.42

£0.43 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2.
In a large bowl, whisk together the flour, baking soda, salt, and chai spice blend.
3.
In a separate bowl, cream together the brown sugar, granulated sugar, and melted butter until smooth.
4.
Beat in the eggs one at a time, then stir in the vanilla extract.
5.
Gently fold in the mashed bananas and milk.
6.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7.
Pour the batter into the prepared loaf pan.
8.
Sprinkle the top with chopped walnuts or pecans, if desired.
9.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent with foil.
10.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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My Notes

Nutrition Information

Nutrition per serving (105g)

345 kcal / 1443 kJ

Carbs

47g

18% of RDA

Fat

16g

23% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

24 g

27% of RDA

Sodium

235 mg

10% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For best flavor, use very ripe bananas.

To prevent the bread from sticking, make sure to grease and flour the loaf pan well.

If you don't have a chai spice blend, you can create your own by mixing cinnamon, cardamom, ginger, cloves, nutmeg, and a pinch of black pepper to taste.

Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Cooking Equipment

Oven

9x5 inch loaf pan

Mixing bowls

Whisk

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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