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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

Vanilla Chai Pumpkin Cupcakes

Vanilla Chai Old Fashioned

Chai Espresso Martini

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!

Chocolate Chunk Chai Banana Bread

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 1 loaf
Calories Per Serving: 384 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Chai Spice

Banana Bread

Whipple Maple Butter


  • 1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. You will not need all of this, save the blend for another use.
    2. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.
    3. In a bowl, stir together the bananas, coconut oil, maple, eggs, and vanilla until combined. Add the flour, baking soda, 1-2 tablespoons chai spice, and salt, mix until just combined. Fold in the chocolate chunks. 
    4. Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool slightly.
    5. To make the butter, whip together the butter and maple syrup until light and creamy, about 3 minutes using a hand whisk. Spread over the warm bread. Trust me it's delish.
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  1. 5 stars
    Made two loaves yesterday -1 for my family and the other for a baby shower this week at work. Came out delicious-the 2nd loaf may not make it to work! The whipped maple butter topped it off perfectly. Will definitely be making again.

    1. Hey Sarah,
      Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx

  2. 5 stars
    This turned out delicious! I used 1.5 TBSP of the chai mix in the batter and it was just right. 2 would have been a really strong flavor for me! Can’t wait to make this again!

  3. Hi! Is there any way to substitute something for the eggs? My partner has an egg allergy but this looks too delicious not to make!

    1. Hi Courtney,
      I’ve not tested this recipe without the egg, but you could try a chia or flax egg! Let me know how the recipe turns out! xx

  4. 5 stars
    This is so easy to make, and came out absolutely delicious! I love that it’s not overly sweet. I also love that there is enough chai spice mix to make another batch later this week if I want to! Thank you so much for always your lovely recipes, you never disappoint!

    1. Hi Jasmine,
      Amazing!! Thanks so much for making this bread and sharing your feedback, I love to hear that it was enjoyed! xx

  5. This looks so good! Would you have any advice on how to convert the whole wheat flour to an alternative flour(s), such as almond, coconut, or tapioca or flours?

    Thank you!

    1. Hi Lori,
      I think using an equal amount of a gluten free flour blend will work well for you! I hope you love this recipe, please let me know if you give it a try! xx

  6. I’m with you Tieghan. I don’t start with the pumpkin until October, the year flies by fast enough. This bread looks amazing!

  7. Could you make these as muffins? And if so, how would you adjust the baking temperature and time? Thanks! This recipe looks delicious 🙂

    1. Hey Sarah,
      Sure, that would work well for you, I would just reduce the bake time and start checking for doneness at 20-25 minutes. Let me know how they turn out! xTieghan

    1. Hi Emily,
      Sure, any other neutral oil will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  8. Whipple butter. I shall never call it anything else :-). It’s like when my husband says that something is rememberable! :-). Great recipe, as always

    1. Hi Sherri,
      Sure, that will work well for you! I hope this recipe turns out amazing for you! Please let me know if you have any other questions! xx

    1. I’m sure it would be – I plan to. I don’t care for chocolate in my banana bread but the idea of using chai spices definitely appeals to me.

      I usually substitute cardamom for cinnamon in my usual recipe.

    2. Hi Kim,
      Yes, you can skip the chocolate:) I hope you love this recipe, please let me know if you give it a try! xTieghan