This chai spiced banana bread is everything you want in banana bread with the addition of warm & cozy chai flavors as well as the most delicious glaze! There’s something about the cold weather that makes me crave all the warming flavors from chai and this banana bread really hits the spot. Plus the cream cheese glaze really takes it up a notch! You can skip it if you want, but I highly suggest it!
What you need to make chai spiced banana bread + substitutions:
- Unsalted butter- You can use salted as well, but I always go for unsalted in baking. If you use salted, you can still keep the salt ratio in the recipe the same!
- Granulated sugar- Other options are white sugar, cane sugar, or whatever you prefer. I haven’t tested coconut sugar.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving this bread that deep rich brown color.
- Eggs- Eggs help bind a recipe and really help give it taste and texture. Best if used at room temperature, but will work fine if they aren’t. I haven’t tested flax eggs as an alternative in this chai spiced banana bread.
- Bananas- It wouldn’t be banana bread without bananas! You can use 4 small to medium sized bananas or 3 very large ones! It should measure out to about 1 1/2 cups of mashed banana.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Baking soda- Helps the banana bread to rise.
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
- Spices- The mix of spices is what gives this bread their chai flavor!
Tips for making it:
- This banana bread can easily be made into muffins! All you have to do is pour the batter into 12-14 well-sprayed regular size muffin tins. Bake at 350F degrees for about 25-35 minutes until a toothpick comes out clean!
- I used this 9×5 loaf pan & this regular sized muffin pan from my favorite USA pans! I use them for everything!
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Chai Spiced Banana Bread
- 9×5 loaf pan
- ½ cup unsalted butter room temperature
- ⅔ cup granulated sugar
- ⅓ cup brown sugar light or dark
- 2 eggs room temperature
- 4 ripe small or medium bananas mashed (about 1½ cups)
- 2 tsp vanilla extract
- 1⅔ cups all-purpose flour spoon & leveled
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp ground cloves
- ½ tsp ginger
- ¼ tsp nutmeg
- 2 oz cream cheese room temperature
- ½ cup powdered sugar
- 2-4 tbsp milk depending on consistency you prefer
- Preheat oven to 350 degrees. Spray a 9×5 loaf pan with oil.
- Using an electric mixer, combine butter & sugar.
- Add in mashed banana, eggs, and vanilla extract. Mix until combined.
- Pour in the flour, baking soda, sea salt, and all spices. Mix until incorporated, but don’t over mix.
For a loaf:
- Pour banana bread mixture into your loaf pan. Bake for 50-55 minutes. Around 35 minutes, check bread & cover with foil so doesn’t get too browned. Let cool, glaze, and enjoy!
- Pour banana bread mixture into 12 sprayed regular sized muffins tins. Bake for 20-30 minutes until a toothpick comes out clean. Let cool, add glaze, and enjoy!
For the glaze:
- In a small mixing bowl, add cream cheese, powdered sugar, and milk with a hand mixer. Start with 2 tbsp milk and add an additional tbsp if you want it thinner. Pour glaze over the bread or muffins once cooled!