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Spiced chai banana bread
- Edd Kimber
Published: January 12, 2021 at 4:14 PM
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Serves 8-10
Easy
Total time: 1 hr and 15 mins
A star rating of 4.3 out of 5.4 ratingsRate
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This gently warming banana bread flavoured with black tea and spices (to mimic masala chai) is a wonderful spin on a classic
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Try this spiced chai banana bread, then check out all our best banana bread recipes including classic banana bread, healthy banana bread and chocolate chip banana bread. Now try more Edd Kimber recipes.
For more chai-inspired flavours, check out our best chai recipes including a chai latte, karak chai, masala chai, chai White Russian and iced hazelnut chai latte.
Recipe author Edd Kimber says: "This loaf contains less fat than usual, replacing most of the oil with greek yogurt, yet still has that classic banana bread texture. The key to a fully flavoured banana bread is using the darkest, spottiest bananas possible. You can speed up the ripening process by storing your bananas in a paper bag."
Spiced chai banana bread recipe
Ingredients
Nutrition
-
50ml olive oil
plus extra for the tin
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2 tsp ground cinnamon
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2 tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp ground cardamom
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a few grinds black pepper
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2 black tea bags
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225g plain flour
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2 tsp baking powder
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50g crystallised ginger
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250g very ripe (weighed without skins) bananas
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150g greek yogurt
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175g soft light brown sugar
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2 large eggs
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1 tsp vanilla bean paste
DECORATION (OPTIONAL)
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75g milk chocolate
melted
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50g banana chips
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25g crystallised ginger
Nutrition: per serving
- kcal277
- fat8.1g
- saturates2.2g
- carbs45g
- sugars26.8g
- fibre1.8g
- protein5.2g
- salt0.6g
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Method
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step 1
Heat oven to 180C/160C fan/gas 4. Lightly oil a 900g loaf pan and line with baking paper. Put the oil into a small pan over a medium heat. Once hot, add the spices and tea leaves (removed from the tea bags) and cook for 1 minute to bloom the spices. Remove and set aside.
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step 2
Whisk together the flour, baking powder and ½ tsp of salt in a medium bowl. Add the diced ginger and toss to combine. In a large bowl, mash the bananas with a fork then whisk in the yogurt, sugar, eggs, vanilla and oil mixture, whisking until smooth. Add the dry ingredients to the wet and use a spatula to mix until just combined.
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step 3
Pour the batter into the tin and gently level out. Bake for 50 minutes or until a skewer inserted into the cake comes out clean. Cool until just-warm in the tin, then lift out and onto a plate.
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step 4
To decorate, if you like, drizzle over the melted chocolate and top with the banana chips and crystallised ginger.
Check out more of Edd's baking recipes here
Authors
Edd KimberBaking columnist
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A star rating of 4.3 out of 5.4 ratings
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