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.