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Original post published February 11, 2019. Last updated on December 8th, 2023.
I’m one of those people who tends to be very picky about the ripeness of my bananas. Too green? Ick. A few days too ripe? No way.
So, unless I happen to catch a banana at exactly the perfect moment, it generally won’t be my top choice for breakfast or snacking. Which means that I am constantly in search of creative ways to use up a lot of overripe bananas!
I usually make a straightforward, no-frills banana bread recipe, or sometimes I’ll throw in molasses and dark brown sugar for a richer slice. For this batch, however, I decided to get creative and add some spices.
Why Chai?
Chai is one of my favorite fall 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.
In addition to chai-inspired spices, I’ve also added some chunks of chopped white chocolate. Because let’s face it—what recipe isn’t better with chocolate added into the mix?
Banana Bread Tips and Tricks
If you’re constantly finding yourself with a bunch of overripe bananas on the countertop, do what I do and start a freezer bag! I peel and chop overripe bananas then toss them into a big resealable bag that I keep in the back of the freezer, then use as needed.
Frozen bananas are great in breakfast smoothies (like this coconut date smoothie, which is one of my favorites for a sweet morning treat!), muffins, and homemade banana ice cream. They’re also perfect to have on hand when I’m craving a spur-of-the-moment slice of banana bread!
For this loaf I’ve used ground dried spices to recreate the essence of chai, but for many recipes I take a shortcut and simply infuse my milk or cream with a couple of chai tea bags instead. Another option is to purchase a pre-made chai spice blend, rather than using individual spices.
Storage and Serving Suggestions
This chai-spiced banana bread is warm, comforting, and the perfect pick-me-up on a cold winter’s day. I’ve enjoyed it for both breakfast and as a mid-afternoon snack with a cup of tea, and can confirm that it is delicious both ways! It’s especially nice when warmed up in the toaster oven and slathered with a thick layer of butter.
This banana bread will keep in an airtight container at room temperature, or in the refrigerator, for 3-4 days. It also freezes quite well. I ate about half of it right away, and froze the rest in individual, foil-wrapped slices which can easily be toasted or popped in the microwave for a quick morning breakfast!
More fruit-filled breakfast recipes you might enjoy:
Blackberry Cream Cheese Pastries
Gingerbread Loaf with Walnuts and Caramelized Pears
Peach, Blueberry, and Walnut Hand Pies
And if you 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!
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Chai-Spiced White Chocolate Banana Bread
- Total Time: 85 minutes (+ cooling time)
- Yield: 1 loaf 1x
Description
This chai-spiced banana bread with chunks of gooey white chocolate is a great way to use up overripe bananas, and makes a tasty treat on a cold winter day!
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)
105 grams granulated sugar (1/2 cup)
2 eggs, at room temperature
400 grams ripe bananas, mashed (3 large bananas)
125 grams plain Greek yogurt (1/2 cup)
1 tablespoon whipping cream (or half and half)
1 1/2 teaspoons fresh ginger, 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 (1/2 cup)
Instructions
Preheat oven to 350° F / 180° C. Line a loaf pan with parchment. Spray with non-stick cooking spray, and set aside.
In a large mixing bowl, combine butter and sugars. Use an electric mixer to beat until light and fluffy, then beat in eggs one at a time.
Add mashed banana, Greek yogurt, whipping cream, grated ginger, and vanilla extract to butter mixture, beating well after each addition.
In a separate bowl, combine flour, baking powder, baking soda, salt, and spices. Fold into the butter mixture until just combined.
Stir in the white chocolate.
Pour batter into prepared pan and 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.
Remove loaf pan from oven and transfer to a wire rack. Allow bread to cool in the pan for 15-20 minutes before turning it out onto the rack to cool completely.
Wrap 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.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread
