Butternut Squash Rigatoni Pasta Pie.
Simple, delicious, Chocolate Chunk Chai Banana Bread. One bowl, simple ingredients, super quick to mix up, wholesome, and SO DELICIOUS! With over-ripe bananas, sweet pure maple syrup, and a homemade chai spice blend, this is sure to become your favorite banana bread to bake throughout the fall. It’s warming and just want we want to sink our teeth into on a chilly day.
Look, I know everyone and their mother is already baking with pumpkin, but I just can’t do it. I’ve never fully understood why everyone rushes to bake with pumpkin all September long. By November they’re over the pumpkin craze and just move straight into Christmas baking.
That I can kind of understand, but I’m someone who likes to celebrate Thanksgiving. Personally, I really don’t want to get sick of pumpkin before Turkey Day even rolls around.
In September, I stick to baking with apples and chocolate instead. I know this may not be the popular thing to do. But something in me just feels like we have to wait for October to embrace the pumpkin season.
Don’t worry though, come October 1st I’ll be baking and cooking up a pumpkin storm. I’ve already been brainstorming.
Right now, we have a comforting autumn banana bread. It’s made with my favorite blend of warming spices commonly found in a steaming cup of chai.
The chai spice mix is key. It really brings the aromas of fall into the kitchen and into the bread.
Before you start the banana bread, make the chai spice mix. It’s a blend of cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and the tiniest bit of black pepper. You will not need all of the spice blend, just 1-2 tablespoons.
I sometimes mix the remaining spice with sugar and use it like cinnamon sugar. Delicious on buttered toast.
Next, locate some very ripe bananas. Ideally, they should have black spots all over them. These bananas will make the very best banana bread.
Mash up the bananas and then mix them with a little coconut oil, maple syrup, a couple of eggs, and a splash of vanilla. Next, add whole wheat flour, the chai spice, and a dash of salt.
Stir in chocolate chunks or chocolate chips and bake. An hour later your house will smell incredible and you’ll have the prettiest deep golden, chocolate-filled loaf of banana bread.
While the bread bakes, I usually make the maple butter. It’s simply butter and maple whipped together. So easy, but really delicious when spread over a warm piece of bread.
Each bite is filled with sweet chai-spiced cake and melty chocolate. The sweet, creamy butter just adds a specialness that’s fitting for fall days.
Looking for other chai spiced recipes? Here are a few ideas:
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Vanilla Chai Pumpkin Cream Cold Brew
Chai Spiced Maple Sugar Cookies with Browned Butter Frosting
White Chocolate Chai Pumpkin Snickerdoodles
Lastly, if you make this Chocolate Chunk Chai Banana Bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
hi there! making this this weekend – if i have a smaller loaf pan (8×4) should i just cook it for a little less time?
Yes, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Okay, this is DELICIOUS!!
I made it without the chocolate and served it warm with caramel Greek yogurt and it was fantastic!
The spices almost give me a sticky date type of flavour, next time I might add some chopped up dates.
Definitely a new fav 💕
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
Hi! I’m planning on making this yummy bread this week! Can I substitute the homemade chai spice with a chai tea packet? Can I open a tea packet and use that as the spice?
Sorry, I would not recommend that for this recipe! Please let me know if you have any other questions, I hope you love this recipe! xx
So yummy and moist! The butter was a hit! So good! I used a flaxseed in place of the eggs. Sunflower oil in place of coconut oil. Also used a homemade chia mix and dark chocolate pieces. I will make this again😀
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Hi! I’ve had this on my list of must-try recipes (all yours!) but I don’t have whole wheat PASTRY flour, only regular whole wheat flour. Do you think this would work as well? Thanks!
Yes, that will work, so will regular all purpose flour. Please let me know if you have any other questions! xx
Hi from cold Ottawa Canada,
Excellent recipe guidelines.I substituted 2 tablespoons of Monsoon Coast Punjabi Garam Masala for the entire spice mix .
Used a veg oil and left out the vanilla. Only had bread flour and the recipe popped!
You’re right- nothing like Maple butter to finish off.
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
what can i use instead of the coconut oil?
Any other neutral oil in place of the coconut oil will work for you! Please let me know if you have any other questions! xT
Forgot to officially rate it 5 stars!
Thanks again Melinda:)