Chai Spiced Banana Bread

This year, chai tea has become one of my favourite drinks. It’s sweet and spicy goodness in a cup! I love the flavours so much that I just had to incorporate them in to my baking somehow!

When making regular banana bread, I’d usually add a little dash of cinnamon but this version contains plenty of cinnamon as well as some cardamom and ginger too. The result is this warmly spiced loaf which makes for a deliciously indulgent breakfast option on a cold winter morning! I love a couple of slices with some butter and a huge cup of tea (chai or regular!) on the side.



  • 240g plain flour
  • 1 teaspoon of baking powder
  • 120g sugar
  • 120g butter, melted and cooled slightly
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of ground cardamom
  • 1 teaspoon of ground ginger
  • 3-4 extra ripe bananas, mashed


  1. Preheat the oven to 180 degrees Celsius and line a loaf tin with parchment paper.
  2. Start with the dry ingredients. In a large bowl, sift together the flour, baking powder, sugar and spices. Feel free to add more/less spice to suit your own taste.
  3. Then, move on to the wet ingredients. In a separate bowl, mix together the melted butter, eggs and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until everything is combined.
  5. Finally, fold in the mashed bananas.
  6. Transfer the mixture to the lined tin and pop in the oven for 45-50 minutes. I usually cover it with tin foil after thirty-five minutes to prevent the top getting too dark.
  7. It’s ready when a knife inserted in to the middle comes out clean. Allow it to cool down a little in its tin before turning it out. Store it in a sealed container or wrapped in tin foil/paper parchment and it will keep well for up to five days. Enjoy!



5 thoughts on “Chai Spiced Banana Bread

  1. I’ve never considered adding cardamom to my banana bread. It’s a lovely spice and I’m sure it will compliment it perfectly. Lovely post! Love how delicious it looks.


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