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Bowls of chai banana cake with dollops of whipped cream and spoons on the side.

Chai Banana Cake

Teri & Jenny
5 from 8 votes
Prep Time 25 mins
Cook Time 1 hr 30 mins
Cool Time 20 mins
Servings 12
Calories 275 kcal


  • 2 ¼ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1 cup whole milk
  • 1 tablespoon your favorite chai tea
  • 3 medium (over-ripe) bananas
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla


  • Preheat oven to 325°F. Sift flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, salt, allspice, and nutmeg together, into a mixing bowl and set aside.
  • Pour milk and chai into a saucepan and bring to a simmer. Remove from heat and steep for 20 minutes, discarding the used chai. Then in a small bowl, mash bananas with chai milk. Set aside.
  • In another mixing bowl cream together butter and sugar, about 2 minutes. Scrape down sides of the bowl and add mix in eggs, one at a time.
  • Stir in the vanilla and banana mixture, until just combined.
  • Add in flour mixture and stir together until fully combined.
  • Grease an 8″x8″ baking dish or an 11″ (oval) baking dish and pour in banana cake mixture.
  • Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick comes out clean when inserted into the center of the bread.
  • Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.


  • *Makes 1 (9”) loaf or 5 (3”) loaves


Calories: 275kcalCarbohydrates: 44gProtein: 4gFat: 9gSaturated Fat: 6gCholesterol: 50mgSodium: 250mgPotassium: 192mgFiber: 2gSugar: 23gVitamin A: 328IUVitamin C: 3mgCalcium: 71mgIron: 1mg
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