Description
This Chai Banana Bread is a delightful twist on classic banana bread, infused with warming chai spices like cardamom, cinnamon, ginger, and allspice. It’s moist, flavorful, and perfect for a comforting breakfast or snack, enhanced with a lightly spiced glaze that adds a sweet finishing touch.
Ingredients
Banana Bread
- 1 ½ cups mashed banana (about 3 medium)
- ⅓ cup Greek yogurt
- 5 tablespoons butter, melted
- 2 eggs
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cardamom
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- 1 ¼ teaspoons pure vanilla extract, divided
Glaze
- ⅓ cup confectioners’ sugar
- Remaining chai spice mixture from above (about ¾ teaspoon)
- ¼ teaspoon pure vanilla extract (remaining)
- 1 ½ teaspoons milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F. Grease a 9 x 5-inch loaf pan by spraying it with cooking spray to prevent sticking.
- Mix wet ingredients: In a mixing bowl, combine mashed bananas, Greek yogurt, melted butter, eggs, and 1 teaspoon of the vanilla extract. Stir just until blended.
- Add sugars: Add the granulated sugar and brown sugar to the banana mixture and mix until fully combined.
- Prepare dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix spices: In a small bowl, combine the ground cardamom, cinnamon, ginger, and allspice. Take 1 ½ teaspoons of this spice mix and add it to the flour mixture, stirring to incorporate evenly.
- Combine dry and wet ingredients: Add the flour and spice mixture to the banana mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan on a wire rack for 10 minutes before removing the bread from the pan. Allow it to cool completely on the rack.
- Make the glaze: In a small bowl, whisk together the confectioners’ sugar, remaining chai spice mixture, remaining ¼ teaspoon vanilla extract, and milk until smooth and fully combined.
- Glaze the bread: Drizzle the glaze evenly over the cooled banana bread. Let the glaze set before serving.
- Storage: Once the glaze has set, wrap the banana bread tightly in foil and place it inside a zip-top bag with the air removed to keep it fresh.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Do not overmix the batter to keep the bread moist and tender.
- The chai spice mixture can be adjusted to your taste preferences by varying the amounts.
- Store leftover bread at room temperature for up to 3 days or refrigerate for longer freshness.
- Glaze adds sweetness and spice but can be omitted for a simpler bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
