Chai Spice Banana Bread
I’ve found myself smitten with chai tea this winter, unable to resist the warm, aromatic flavors that translate well into pastry (chai spice palmiers) and chocolate (chai rum truffles). The spices work beautifully with banana bread too, imparting a lovely spicy aroma. Buttermilk and coconut oil lend the banana bread a moist and tender crumb; honey and ripe bananas add just enough sweetness (though I highly recommend the brown butter drizzle!). Serve thick slices with steaming mugs of chai tea for the best breakfast or afternoon treat. Print
Chai Spice Banana Bread
- Yield: 1 loaf, 12 slices
- 1 1/2 cups flour
- 1/4 cup white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 1/2 cups mashed ripe banana
- 1/2 cup honey
- 1/4 cup coconut oil, melted and slightly cooled
- 1/2 cup low-fat buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla bean paste (or extract)
- 1 1/2 Tbsp unsalted butter
- 2/3 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1 Tbsp milk
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine banana, honey, coconut oil, buttermilk, egg, and vanilla bean paste in a medium bowl; add to flour mixture and fold in just until combined. Spoon batter into prepared pan and smooth top with an offset spatula.
- Bake for 30 minutes; rotate pan and cover with foil to prevent over browning. Continue baking another 30 minutes. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely.
- For the glaze, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Whisk together brown butter, powdered sugar, vanilla, and milk in a small bowl. Drizzle glaze over cooled bread and let set before slicing and serving. Store leftovers in an airtight container at room temperature up to 2 days.
- Calories: 220
- Carbohydrates: 36
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Was looking for something different to do with ripe bananas. This spiced loaf is perfect, especially for this time of year. You are right, the glaze makes it even better!
So happy to hear that, thank you Wendy! 🙂
I just made this lil’ jewel and tastes wonderful. Instant quick-bread favs.
Thanks Lily, so glad you liked the bread! 🙂
I fell in love with this recipe when I first saw it and waited until I had ripe bananas to make it. Well I finally made it and it was awesome! My only change would be to add slightly less cardamom, but it was a big hit in my house. Thanks!
I am allergic to coconut. What else can be used instead of the coconut oil?
Hi Donna, you can substitute vegetable oil or any other neutral flavored oil.