Chai Spiced Banana Bread

with a chai spiced frosting for fall vibes

You know what never gets old? Banana bread. It’s easy to make, quick to prepare and comforting. Not to mention it makes your kitchen smell amazing.

And while I love good old fashioned banana bread…this chai spiced banana bread is a favorite of mine. It tastes like a fall candle…but in a good way. I promise.

Besides the spices, it’s also a pretty minimal ingredient recipe. I always get asked what I replace eggs with in baking and truthfully I try not to replace them when possible. I always try to keep recipes as easy as possible while achieving the best taste and texture (of course!).

With banana bread, the bananas act as a natural binder and provide moisture. Pair that with baking soda and you get a loaf that rises well and has a nice consistency!

You can also take some flexibility with the spices if you don’t have them all. And, feel free to increase or decrease the spice amounts based on your preferences (i.e. if you don’t like nutmeg, you can leave it out).

P.S. You can also use pumpkin pie spice and add a bit of extra cinnamon and cardamom. If I’m doing that I’ll usually use around 1 tsp of pumpkin pie spice, a tsp of cinnamon, and a few dashes of cardamom.

Happy baking!! 🍂☕

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CHAI SPICED BANANA BREAD WITH FROSTING

Servings: 10 Servings
Prep Time: 15 minutes
Bake Time: 40 minutes

INGREDIENTS

BANANA BREAD

• 3 medium bananas

• 3/4 cup dark brown sugar

• 1 tsp vanilla

• 1/3 cup avocado oil or any neutral oil

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsps cinnamon

• 3/4 tsp cardamom

• 1/2 tsp ginger, allspice, nutmeg and cloves

FROSTING

• 1/2 cup vegan butter

• 1 3/4 – 2 cups powdered sugar

• 1 tsp vanilla

• 1-2 tbsp non-dairy milk

• 1 tsp cinnamon

• 1/2 tsp cardamom and ginger

• 1/4 tsp allspice

HOW TO MAKE

Step 1: Preheat the oven to 350F and grease a standard loaf pan (9x5).

Step 2: In a large bowl mash the bananas with a fork until few clumps remain. Add in the sugar, vanilla, and oil and mix until smooth.

Step 3: In a different bowl, whisk together all the dry ingredients until combined.

Step 4: Using a spatula, fold the dry ingredients into the wet and mix until just combined. The batter will be thick!

Step 5: Pour the batter evenly into the loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean.

Step 7: While the bread bakes, add the butter to a medium sized bowl and let it come to room temperature.

Step 8: Once at room temperature, cream the butter and beat in the powdered sugar. Then, add in the vanilla, non-dairy milk, and spices and whip until smooth. Add more powdered sugar / milk as needed to get your desired consistency.

Step 9: Once the bread has cooled, add the frosting and a few dashes of cinnamon on top, and enjoy!

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LEFTOVERS & STORAGE

You can store the banana bread at room temperature for up to three days by keeping it tightly wrapped or in an airtight container, this helps it stay soft and moist.

For longer storage, place it in the refrigerator in an airtight container for up to a week; you can bring it to room temperature or warm it in the microwave before serving.

Banana bread also freezes really well! Slice the loaf, wrap each piece in parchment or tinfoil, and place in a freezer-safe bag. It will keep in the freezer for up to two months, and you can thaw slices at room temperature or pop them in the toaster oven for a quick treat.

*If your loaf is frosted, store it in the fridge to keep the buttercream fresh. For freezing, it’s best to freeze the loaf unfrosted and add the frosting after thawing.

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Enjoy!!

xoxo, Natalie!