Try this spiced chai banana bread, then check out our classic banana bread, chocolate banana bread, vegan banana bread and more banana bread recipes.
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
- olive oil 50ml, plus extra for the tin
- ground cinnamon 2 tsp
- ground ginger 2 tsp
- ground nutmeg ¼ tsp
- ground cardamom ¼ tsp
- black pepper a few grinds
- black tea bags 2
- plain flour 225g
- baking powder 2 tsp
- crystallised ginger 50g
- bananas 250g very ripe (weighed without skins)
- greek yogurt 150g
- soft light brown sugar 175g
- eggs 2 large
- vanilla bean paste 1 tsp
DECORATION (OPTIONAL)
- milk chocolate 75g, melted
- banana chips 50g
- crystallised ginger 25g
Method
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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.
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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.
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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.
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Step 4
To decorate, if you like, drizzle over the melted chocolate and top with the banana chips and crystallised ginger.
Nutritional Information
- Kcals 277
- Fat 8.1g
- Saturates 2.2g
- Carbs 45g
- Sugars 26.8g
- Fibre 1.8g
- Protein 5.2g
- Salt 0.6g
