Description

A moist, cozy banana bread infused with warm chai spices. This simple 5-ingredient recipe is perfect for lazy weekend mornings, rainy days, or meal prep.

Ingredients

Scale

3 large ripe bananas (about 1 ½ cups mashed / 350g)
1 ½ cups all-purpose flour (190g)
¾ cup granulated sugar (150g)
2 large eggs (100g)
2 teaspoons chai spice blend (6g)
1 teaspoon baking soda (5g)
½ teaspoon salt (3g)
Optional: ½ cup walnuts or pecans (60g)
Optional: 2 chai tea bags steeped in 2 tablespoons hot water

Instructions

Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides.
Peel ripe bananas and mash them in a mixing bowl until mostly smooth with a few small lumps. Stir in the sugar until combined.
Crack eggs into the banana mixture and whisk until combined. Add the chai spice blend and salt, stirring well.
Add the flour and baking soda to the wet ingredients. Stir gently with a spatula just until the flour disappears; do not overmix.
Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and place on a wire rack to cool completely before slicing.

Notes

Use very ripe, blackened bananas for maximum sweetness and moisture. Do not overmix the batter to avoid a tough texture. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free blend. For a vegan version, use flax eggs and maple syrup.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 18
Sodium: 220
Fat: 5
Saturated Fat: 1
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: banana bread, chai spice, fall recipe, easy baking, 5-ingredient recipe, cozy breakfast, gluten-free option, vegan option