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Last Updated on February 24, 2025 by becky
A banana bread recipe with chai spices and white chocolate. Evoking the flavors of a cup of chai tea, this chocolate banana bread makes great way to use up overripe bananas.
Why Make This Chai White Chocolate Banana Bread?
I’m one of those people who tends to be very picky about the ripeness of my bananas. (Too green? Ick. A few days past their prime? No way.) So unless I catch a banana at exactly the perfect moment, it won’t be my top choice for breakfast or snacking. This means that I’m constantly searching for creative ways to use up a lot of overripe bananas! And while smoothies are always a good choice, I also love making banana bread.
Chai is one of my favorite autumn and winter flavors. Popular in India and Southeast Asia, masala chai is a beverage made from tea infused with a blend of spices. (The Spruce has an interesting piece about the history of chai.) I really enjoy using this flavor profile in recipes, like chocolate chai truffles, chai pudding, chai cookies, and this chai spiced banana bread.
In addition to chai-inspired spices to evoke the flavors of a cup of chai tea, I’ve also added chunks of chopped white chocolate. Because let’s face it—what recipe isn’t better with chocolate?
My chai white chocolate banana bread is warm, comforting, and the perfect pick-me-up on a cold day. It’s especially nice when warmed under the grill or in the toaster oven and slathered in a thick layer of salted butter.
White Chocolate Banana Bread Ingredients
To make this chai spiced banana bread, you’ll need the following ingredients:
- Unsalted Butter – Softened, so the butter creams smoothly with the sugars.
- Dark Brown Sugar – I prefer the more pronounced caramel notes of dark brown sugar, but you can substitute light brown sugar or muscovado sugar instead.
- Granulated Sugar – For sweetness and moisture. You can also use caster sugar, measured by weight.
- Eggs – You’ll need two large eggs, at room temperature.
- Ripe Bananas – Peeled and mashed. If you don’t have time to make banana bread immediately, peel the bananas and freeze in a plastic food storage bag, then thaw and mash when you’re ready to bake.
- Greek Yogurt – Use plain Greek yogurt, or plain unflavored yogurt. Vanilla yogurt will also work.
- Whipping Cream – Or heavy cream, in the US. You can also substitute half-and-half or whole milk.
- Fresh Ginger – Peeled and grated. Do not substitute ground ginger. (There is plenty in this recipe already!)
- Vanilla Extract – Choose a good-quality vanilla extract, or use vanilla bean paste or the scrapings of a vanilla pod.
- All-Purpose Flour – Or plain flour, if you’re in the UK.
- Leavening Agents – Along with eggs, baking powder and baking soda (bicarb of soda) make the loaf rise.
- Ground Spices – Ground cinnamon, ground cardamom, ground nutmeg, ground ginger, and ground allspice create the spiced chai flavor. You’ll also need kosher salt.
- White Chocolate – I prefer to use a good-quality white chocolate (such as Callebaut, Lindt, or Valrhona) but white chocolate chips will also work.
Chocolate Banana Bread Recipe Tips and Tricks
- Freeze the bananas. If you’re constantly finding yourself with a bunch of overripe bananas on the countertop, start a “freezer bag.” Just peel and chop overripe bananas, toss them into a resealable food storage bag, and keep in the back of the freezer to use in banana bread or smoothie bowls.
- Change up the chai. In this recipe, I’ve used ground dried spices to recreate the essence of chai, but I also like to infuse my milk or cream with chai tea bags, as I’ve done in this chai truffle recipe. You can also purchase a pre-made chai spice blend, rather than using individual spices.
Make-Ahead and Storage Suggestions
Store leftover banana in an airtight container, or wrap in aluminum foil. Store at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
To freeze, wrap baked and cooled banana bread in a layer of clingfilm/plastic wrap followed by a layer of aluminum foil and freeze for up to 3 months. Thaw at room temperature. To enjoy in smaller portions, wrap individual slices in foil and thaw as needed. Eat at room temperature, or warm in a toaster oven or under the broiler/grill.
Other sweet bread recipes you might enjoy:
Gingerbread Loaf Recipe with Walnuts and Pears
Raspberry Bread Twists (Sweet Breadsticks)
Bara Brith Recipe
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintChai White Chocolate Banana Bread
A banana bread recipe with chai spices and white chocolate. Evoking the flavors of a cup of chai tea, this chocolate banana bread makes great way to use up overripe bananas.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 85 minutes (+ cooling time)
- Yield: 1 loaf 1x
- Category: Bread
- Method: Oven
- Cuisine: Bread
Ingredients
113 grams unsalted butter, softened to room temperature (1/2 cup / 1 stick)
135 grams dark brown sugar (1/2 cup + 2 tablespoons, packed)
100 grams granulated sugar (1/2 cup)
2 large eggs, at room temperature
400 grams ripe bananas, peeled and mashed (about 3 large bananas)
125 grams plain Greek yogurt (1/2 cup)
1 tablespoon whipping cream
1 1/2 teaspoons fresh ginger, peeled and grated
1 teaspoon vanilla extract
210 grams all-purpose flour (1 2/3 cups)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
80 grams chopped white chocolate, callets, or chocolate chips (2 3/4 grams; about 1/2 cup)
Instructions
Preheat oven to 350° F / 180° C. Line a loaf pan with parchment, allowing a 1-inch overhang on the longer sides. Spritz with nonstick cooking spray.
In a large mixing bowl or the bowl of a stand mixer, combine unsalted butter, brown sugar, and granulated sugar. Beat on medium-high speed until light and fluffy. Add the eggs and continue mixing until well-combined.
Add mashed bananas, Greek yogurt, whipping cream, grated ginger, and vanilla extract, mixing well after each addition.
In a separate bowl, stir together all purpose flour, baking powder, baking soda, kosher salt, and spices. With a rubber spatula, fold dry ingredients into wet, mixing until just barely combined.
Fold in the white chocolate.
Pour batter into prepared loaf pan. Bake for 70 – 75 minutes, or until a cake tester inserted into the center comes out clean. If top of loaf begins to brown too much, cover loosely with foil for the last few minutes of baking.
Cool in pan for 15-20 minutes before turning onto a wire rack to cool completely.
Wrap white chocolate banana bread in clingfilm/plastic wrap or foil and store at room temperature for up to three days, or in the refrigerator for up to one week. Banana bread also freezes well.
Notes
I used chopped Callebaut white chocolate for this recipe, but chocolate chunks or chips would also work well. If desired, sub in milk or dark chocolate, or omit the chocolate entirely. You can also add nuts (pecans or walnuts would be nice) for a bit of crunch!
This bread freezes well. I ate about half of it right away, and froze the rest in individual, foil-wrapped slices which can easily be popped into the toaster oven or microwave for a quick morning breakfast.
