Description
This recipe is one for the chai lovers out there! This amazing banana bread is infused with chai tea, spices and honey. It is super moist and flavourful and so easy to make! Perfect on its own or slathered with butter, this banana bread is comfort food at its best!
Ingredients
Scale
- 1 tablespoon loose-leaf chai tea leaves or 1 chai tea bag.
- 2 1/2 cups (375g) plain (all-purpose) flour
- 2 teaspoons baking powder
- 1 teaspoon baking (bicarbonate of) soda
- 1 cup (200g) light brown sugar (see note 1)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/2 cup rice bran oil (or any other flavourless oil)
- 1/4 cup honey
- 1 cup mashed RIPE bananas (approximately 2–3 medium sized bananas).
Instructions
- Pre-heat the oven to 180C conventional or 160C fan-forced. Grease a 20cm x 10cm loaf tin and line with baking (greaseproof) paper.
- Steep the chai tea leaves or tea bag in 2 tablespoons of water from a recently boiled kettle. Set aside.
- In a large mixing bowl, whisk the flour, baking powder, baking soda, sugar, spices and salt until combined and there are no lumps.
- In a separate bowl or large measuring jug, whisk together the strained tea, eggs, buttermilk, oil and honey. Mix in the mashed banana.
- Pour the wet ingredients into the dry ingredient and mix with a spatula or wooden spoon until just combined. Be careful not to over mix as this can toughen the cake. Just make sure all the flour is incorporated but don’t be concerned if the mixture is lumpy – this is desirable!
- Pour the mixture into the prepared loaf tin. Bake for around 1 hour but check for doneness at the 50 minute mark. If you find the banana bread browning too much, then carefully tent a piece of foil over the loaf tin and continue baking.
- The banana bread is done when it is golden brown and a skewer comes out clean.
- Cool for 5 – 10 minutes in the tin on a wire rack. Carefully remove the banana bread from the tin and allow to cool completely on the wire rack.
- Slice and enjoy!
Notes
- This banana bread is on the sweeter side. If you prefer it less sweet then reduce the amount of sugar to 3/4 cup. I wouldn’t adjust the amount of honey though as it really adds flavour to the banana bread.
- Storage: Store the banana bread in an airtight container for 3 to 4 days at room temperature and up to one week in the fridge. The banana bread can also be stored in the freezer for 2 to 3 months.