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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 made this banana bread and the maple spiced banana bread in the span of like 2 weeks and now I am obsessed with banana bread because of how foolproof it is to make it.
Hey Maria,
Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)
Hi Tieghan! I make so many of your wonderful recipes for work and love all of them! I have always struggled with making butters tho – they do not mix well I was wondering if you had any tips and tricks for this? Recently, I tried softening the butter at room temperature and then mixing in the maple syrup and it did not mix well. Thank you!
Hi Dani,
Thanks for your kind message and making so many recipes!! I would say make sure all of your ingredients are room temp for mixing, that is usually the best tip! I hope this helps! xT
Is there anyway to add pumpkin to this?
Hi Bella,
Sure, I bet you could replace some of the mashed bananas with pumpkin:) Let me know if you give this recipe a try, you might also like these pumpkin options:
https://www.halfbakedharvest.com/pumpkin-butter-cinnamon-roll-bread/
https://www.halfbakedharvest.com/cream-cheese-swirled-pumpkin-banana-bread/
https://www.halfbakedharvest.com/cinnamon-swirl-chocolate-chip-pumpkin-butter-bread/
I hope this helps! xT
This was delicious! My whole family loved it. I especially loved that it used real maple syrup instead of sugar – it gave it such a good flavor!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
Looks delicious! Can you substitute the flour for a gluten free one?
Hi Doreen! I haven’t ever tried this with GF flour so can’t say for sure!
I’ve subbed it with 3/4 cup Bobs Red Mill and 3/4 cup Cup4Cup and it is perfect!
Delicious easy no fail recipe! I love the simplicity of following your recipes and they always turn out spot on. Thank you!
Hi there! Thanks so much, I’m so so glad you enjoyed this recipe! xT
My banana bread turned out so good!
I was skeptical because my other banana bread recipe calls for greek yogurt and butter but this was honestly just as good and simpler. I recently went dairy free for nursing my newborn and this will be my go to banana bread!
Thanks for trying out this banana bread! So glad you loved it! xT
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?
Hi Samantha,
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 💕
Hey Taura,
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?
Hi Jenny,
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😀
Hey Lynda,
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!
Hey Deanna,
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.
Cheers!
Hey Nora,
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?
Hi Kate,
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:)