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spiced-banana-bread-sliced-ready-to-eat
Jamie Raftery

Chai Spiced Banana Bread

5 from 1 vote
Insanely delicious, healthy, light and aromatic chai-spiced banana bread
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 100g Slices
Course: Bakery, Bread
Cuisine: American
Calories: 337
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Weighing scales
  • Chopping board
  • Chefs knife
  • Mixing bowl
  • Whisk
  • Spatula
  • Fork
  • Parchment paper
  • Baking tin
  • Oven
  • Cooling rack

Method
 

Preheat & Prepare
  1. Preheat the oven to 180°C (fan) or 200°C (conventional).
  2. Line a loaf tin with parchment paper.
  3. Weigh and prepare all ingredients before starting.
Prepare the Dry Mix
  1. In a large mixing bowl, sift together the gluten-free flour, baking powder, cinnamon, cardamom, ginger, nutmeg, allspice, black pepper, and pink salt.
  2. Add the ground walnuts, ground flaxseeds, and oats.
  3. Mix gently to combine.
Prepare the Wet Mix
  1. In a separate bowl, mash the ripe bananas until smooth.
  2. Add the almond milk, apple cider vinegar, melted coconut oil, and coconut sugar.
  3. Whisk until well combined.
Combine Wet & Dry Mixtures
  1. Pour the wet mixture into the dry ingredients.
  2. Fold together gently with a spatula until just combined — do not overmix.
  3. Assemble the Loaf
  4. Transfer the batter into the prepared loaf tin.
  5. Smooth the top, then gently press the sliced banana on top.
  6. Sprinkle with chopped walnuts, oats, and a dusting of cinnamon.
Bake
  1. Bake for 45–50 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
  2. If the top browns too quickly, cover lightly with foil for the last 10 minutes of baking.
Cool & Serve
  1. Allow the loaf to cool in the tin for 20 minutes before transferring to a wire rack.
  2. Let it cool completely before slicing.
  3. Serve warm or at room temperature with a cup of chai or herbal tea.

Nutrition

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

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.

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