Chai Spiced Banana Bread
Insanely delicious, healthy, light and aromatic chai-spiced banana bread
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Mixing bowl
- Whisk
- Spatula
- Fork
- Parchment paper
- Baking tin
- Oven
- Cooling rack
Ingredients
Wet Ingredients
- 300 g Banana (ripe )
- 80 ml Almond milk
- 10 ml Cider vinegar
- 80 ml Coconut oil
- 60 g Coconut sugar
- ¼ teaspoon Pink salt
Dry Ingredients
- 150 g White flour - gluten-free (Spelt, rye or wholemeal flour if prefered)
- 7 g Baking powder
- 60 g Walnuts (ground in blender)
- 20 g Flax seeds - golden (ground in a blender)
- 50 g Oats (gluten-free if prefered)
Chai Spices
- 1 teaspoon Cinnamon powder
- ½ teaspoon Cardamom powder
- ½ teaspoon Ginger powder
- ¼ teaspoon Nutmeg powder
- ¼ teaspoon Allspice powder
- 1 pinch Black pepper - ground
Toppings Garnish Before Baking
- 100 g Banana (slice in half lengthways)
- 50 g Walnuts (lightly chopped)
- 10 g Oats (sprinkle)
- ½ teaspoon Cinnamon powder
Method
Preheat & Prepare
- Preheat the oven to 180°C (fan) or 200°C (conventional).
- Line a loaf tin with parchment paper.
- Weigh and prepare all ingredients before starting.
Prepare the Dry Mix
- In a large mixing bowl, sift together the gluten-free flour, baking powder, cinnamon, cardamom, ginger, nutmeg, allspice, black pepper, and pink salt.
- Add the ground walnuts, ground flaxseeds, and oats.
- Mix gently to combine.
Prepare the Wet Mix
- In a separate bowl, mash the ripe bananas until smooth.
- Add the almond milk, apple cider vinegar, melted coconut oil, and coconut sugar.
- Whisk until well combined.
Combine Wet & Dry Mixtures
- Pour the wet mixture into the dry ingredients.
- Fold together gently with a spatula until just combined — do not overmix.
- Assemble the Loaf
- Transfer the batter into the prepared loaf tin.
- Smooth the top, then gently press the sliced banana on top.
- Sprinkle with chopped walnuts, oats, and a dusting of cinnamon.
Bake
- Bake for 45–50 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
- If the top browns too quickly, cover lightly with foil for the last 10 minutes of baking.
Cool & Serve
- Allow the loaf to cool in the tin for 20 minutes before transferring to a wire rack.
- Let it cool completely before slicing.
- Serve warm or at room temperature with a cup of chai or herbal tea.
Recipe Notes
Texture Tip: The apple cider vinegar reacts with the baking powder to create a light, fluffy crumb - don’t skip it!
Flour Options: If gluten isn’t an issue, you can use spelt flour or wholemeal flour instead of a gluten-free blend.
Oil-Free Option: Replace coconut oil with 80 g of extra mashed banana or 60 g of unsweetened applesauce for a lighter version.
Storage: Keeps for 2–3 days at room temperature in an airtight container, up to 7 days in the fridge, or up to 3 months sliced and frozen.
Nutrition Facts
Serving: 100gCalories: 337kcalCarbohydrates: 39gProtein: 6gFat: 21gSodium: 177mgPotassium: 381mgFiber: 6gSugar: 12gVitamin A: 36IUVitamin B1: 0.1mgVitamin B2: 0.1mgVitamin B3: 1mgVitamin B5: 0.4mgVitamin B6: 0.3mgVitamin C: 5mgVitamin E: 0.2mgVitamin K: 1µgCalcium: 93mgCopper: 0.3mgFolate: 28µgIron: 2mgManganese: 1mgMagnesium: 56mgPhosphorus: 166mgSelenium: 4µgZinc: 1mg
