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, masala 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."


  • 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


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


  • 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.


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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating