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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.
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.
Details
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!
Chocolate Chunk Chai Banana Bread
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.
Ingredients
Chai Spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
Banana Bread
- 4 overly ripe bananas, mashed (1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour, or all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
Whipple Maple Butter
- 6 tablespoons salted butter
- 1/4 cup maple syrup
Instructions
- 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.
I probably make one to three HBH recipes a week! The most trusted chef & recipes I’ve ever had. This one did not disappoint, obvi.
Made this today and am in love ❤️ The house has never smelled better and the flavors in this are perfect! Thanks T!
Hey Lori,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
This recipe turned out so well!! I know what I will be using my ripe bananas for everytime now. Not to mention the smell that will fill your house. My husband said it is the best banana bread he has ever had. Just the two of us finished the whole loaf in one day!! :/ so good
Hey Sydnie,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
This has become my go-to when I want something sweet and I have ripe bananas. It checks all the boxes – chocolatey, flavorful, moist crumb. I’ve honestly never made the maple butter and haven’t felt anything was missing.
And that chai spice mix that makes extra is a wonderful bonus. I used it in the place of cinnamon for apple crisp topping and it was incredible. Also amazing in oatmeal.
Hey Jennifer,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
This banana bread was amazing!! I shared some with the family and they loved it too. And the whipped maple butter on top was EVERYTHING. I had a slice with some coffee. Super yummy. I used one and a half tablespoons of the chai spice, but next time I’ll use the full two tablespoons to get more of the chai flavor. I cannot wait to make this again!
Hey Monica,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
I LOVE this recipe so much. Used gluten free flour cup for cup and it turned out amazing. Thank you!!
Hey Mal,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Can you recommend a substitute for coconut oil?
Thank you
Hi Ginny,
You can use melted butter or another neutral oil:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Do you have an advice or suggestions for this recipe if I only have 2 overly ripe bananas? Thanks!!
Hi Emily,
I would just cut the entire recipe in half or you could try using apple sauce or pumpkin puree. I hope you love this recipe, please let me know if you give it a try! xT
Worked perfectly for me! Went on the heavier side of suggested chai and could definitely taste it. Used chocolate chips because it’s what I had and it’s plenty chocolatey. Also subbed butter for the coconut oil. Great recipe!
Hey Amanda,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
Sooooo freaking good and too easy to make. The chai is really subtle especially when you consider all the other flavors (ie bananas, chocolate chips)
I used canola spray and it came out ready within 50min.
I will say the maple butter wasn’t as creamy as the picture BUT butter is butter and if this bread is warm it spreads on creamy and melts so no worries!
Hey Mariana,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
We really enjoyed this bread! The chai spices added something different and special and I love how this recipe is sweetened with maple syrup instead of sugar. Will definitely be making again! I have been trying a bunch of your recipes these last few weeks and each one of them has tasted delicious! I can’t wait to make more:)
Hey Shawna,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
Pretty good but it needs a little sugar even with the syrup. I didn’t really taste the maple, so I will just use half a cup of cane sugar next time. Nice easy recipe and a way to add some flair to banana bread. I couldn’t taste the chai either I’ll add more next time.
Hey Cait,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
Made this today and absolutely delicious! I want to eat the whole loaf and not share!
Hi Kandace,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
I used 3/4 cups of Cup4cup gf flour and 3/4 cups of Bob’s Red Mill gf flour. It is honestly delicious! I even used flax egg instead of egg and it still turned out delicious. Thanks for the recipe!
Hey Sara,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
Hi! I want to make this and have almond flour I would like to use up. Would that work and if so how much do you recommend? Thanks!
Hi Beth,
I wouldn’t recommend using almond for this recipe, I think a gluten free flour blend would work best for you. Let me know if you give this recipe a try, I hope you love it! xx