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Try this spiced chai banana bread, then check out our classic banana bread, healthy banana bread, chocolate chip banana bread and more banana bread recipes.

For more chai-inspired flavours, check out our chai latte, karak chai, chai White Russian and iced hazelnut chai latte.

Recipe author Edd Kimber says: "This loaf contains less fat than usual, replacing most of the oil with greek yogurt, yet still has that classic banana bread texture. The key to a fully flavoured banana bread is using the darkest, spottiest bananas possible. You can speed up the ripening process by storing your bananas in a paper bag."

Ingredients

  • 50ml olive oil, plus extra for the tin
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cardamom
  • a few grinds black pepper
  • 2 black tea bags
  • 225g plain flour
  • 2 tsp baking powder
  • 50g crystallised ginger
  • 250g very ripe (weighed without skins) bananas
  • 150g greek yogurt
  • 175g soft light brown sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste

DECORATION (OPTIONAL)

  • 75g milk chocolate, melted
  • 50g banana chips
  • 25g crystallised ginger

Method

  • STEP 1

    Lightly oil a 900g loaf pan and line with baking paper. Put the oil into a small pan over a medium heat. Once hot, add the spices and tea leaves (removed from the tea bags) and cook for 1 minute to bloom the spices. Remove and set aside.

  • STEP 2

    Whisk together the flour, baking powder and ½ tsp of salt in a medium bowl. Add the diced ginger and toss to combine. In a large bowl, mash the bananas with a fork then whisk in the yogurt, sugar, eggs, vanilla and oil mixture, whisking until smooth. Add the dry ingredients to the wet and use a spatula to mix until just combined.

  • STEP 3

    Pour the batter into the tin and gently level out. Bake for 50 minutes or until a skewer inserted into the cake comes out clean. Cool until just-warm in the tin, then lift out and onto a plate.

  • STEP 4

    To decorate, if you like, drizzle over the melted chocolate and top with the banana chips and crystallised ginger.

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist
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