You are going to love this healthy Chai Spiced Banana Bread, made without refined sugar and infused with flavors of warm spices. Easily adapts to vegan or gluten free.
I seem to start yearning for warmer spices as the temperatures begin to cool. Remember these Chai Spiced Oatmeal Crisps? The flavors of chai spice are some of my favorites, with cinnamon, cardamom, allspice, ginger and spicy pepper. During the holiday season, especially, they just make the house smell wonderful and warm.
If you’re like me, you buy way too many bananas. I grab a bunch just about every time I shop…then roll my eyes as soon as I get home and take a peek at the pile of bananas on the counter. Thankfully, between smoothies and banana bread, we do use them up.
Banana bread just seems to be a universal favorite. I’ve got so many versions…like this so-delicious-it-could-pass-as-dessert German Chocolate Chip Banana Bread, or this yummy Coconut Pecan Banana Bread, and my basic Banana Bread. There’s so much love, that I even created a Banana Bread Smoothie a few years ago that became a reader favorite!
This time around, I wanted to incorporate spices that feel like fall and winter. The fragrant spices used in masala chai, or spiced tea, taste and smell like warmth to me and are really lovely in baked goods. I also wanted to keep things light and, as always, give you healthier options. So, I sweeten this loaf with deep, smokey dark maple instead of refined sugars. The maple compliments the spices so nicely. This easy recipe can also be made with all whole wheat flour to increase the fiber and protein a bit.
If you get the chance to bake this up, I’d love to see your beautiful creations! Just snap a photo and tag it with #tasteloveandnourish on Instagram.
Chai Spiced Banana Bread
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground black pepper
- 2 large eggs room temperature
- 1/3 cup avocado oil or melted coconut oil
- 1/2 cup pure dark maple syrup
- 1/4 cup almond milk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups mashed banana about 3 medium bananas
Instructions
- Preheat your oven to 325 degrees. Grease a loaf pan or line it with parchment.
- In a large bowl, whisk together the flours, baking soda, salt and spices, until combined well.
- In a medium bowl, beat the eggs lightly, then add the avocado oil and maple. Whisk to combine. Add the milk, vanilla and mashed banana and whisk a bit more.
- Pour the wet ingredients on top of the dry and stir just until combined. Do not overmix.
- Pour the batter into your prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool for 10 minutes before removing the loaf from the pan. Allow to cool completely on a wire rack before cutting.
Notes
Recipe adapted from one of my favorite blogs… Cookie and Kate’s Healthy Banana Bread
I mean how come I never thought of such a combination! Rich spices blended in the bread, hats off Caroline! I am really impressed with your creativity and nutritional knowledge. I loved the photography as well. I will follow all your recipes and tips from now on. I am sure we share lot of common recipe thoughts.
You are so kind, San! Thanks for your sweet words. Hope you get a chance to try this!
Look at us both craving chai spice right now! We are good friends for a reason. :) I also got a chuckle when I read about you buying too many bananas because it’s always the same her too. I love your maple sweetened version of banana bread and I know this would be just the right amount of sweet for me. Thinking of you a lot these days. I finally got my blog all sorted out and hopefully things are more stable now. The gal that helped me was great and I am so thankful. She was super fast and got it done in a week, recipe plug-in and all, so don’t hesitate to get in touch if you need support with yours!
Emily, I feel so blessed to call you my friend! You are truly the sweetest. I’m so happy that everything worked out with your site…that was scary! Thank you for always being there for me! xo
What an awesome combo Caroline! Can’t believe I’ve never thought of it! It’s two of my favorite things together! I will be adding this recipe to my baking list for sure. Thanks so much for sharing. Hope you and your family have a wonderful holiday season!
I hope you love it, Mary Ann! Wishing you the happiest of holidays! xo
This bread and the spices are absolutely scrumptious Caroline… nothing like the aroma of fresh, spicy banana bread especially this time of year. Bananas… a pantry staple… I ask the produce person if they have any blackened or soft ones in the back. They usually come out with a few bunches and offer a discount! I use them in bread or throw them in the freezer for smoothies – they’re perfect! (I love your black plate and moody photography.. just gorgeous!)
I agree, Traci! The smell alone makes me swoon! :) Yup, yup…those super ripe bananas make the absolute best breads and smoothies! They are SO sweet! Thanks dear friend and happy holidays!
Hi Caroline! I started baking this as soon as I saw it in my inbox! I love weekend baking and this made a perfect afternoon snack! I wasn’t sure if my kids would like the chai spices, but they loved it. I like that you use maple instead of sugar.
Hi Christine! Ah…how awesome! So nice to hear your kiddos liked the spices! Happy holidays to you and your family!
Chai is one of those tastes & scents that gives you the feels every time! I’m going to make this in the gluten free version.. banana’s provide such a great texture most wouldn’t even know it’s not the “normal” recipe. For the last month I’ve been sweetening my decaf with maple syrup and it’s divine! I think this recipe is meant just for me :-)
I agree about chai spices, Christina! I love them. I’d love to hear how your gluten-free version works out! Isn’t maple tasty? I use it in place of sugar! Happy holidays! :)