Chai Banana Cake
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 30 mins
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Cool Time
20 mins
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Servings
12
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Calories
275 kcal
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Course
Cake
Chai Banana Cake
Description
The Chai Banana Cake recipe incorporates warm chai spices—cardamom, cinnamon, ginger, allspice, and nutmeg—into the batter through steeped chai tea in milk, which is then combined with mashed overripe bananas. The cake relies on standard leavening agents, baking powder and soda, to rise while achieving a soft texture. Butter and brown sugar contribute richness and sweetness, while eggs provide structure. Baking the cake for 1 hour 20 minutes to 1 hour 30 minutes ensures a fully cooked center with a gently browned top.
This cake pairs well with a cup of tea or coffee and can serve as a comforting breakfast or dessert. The spice profile offers complexity without overpowering the banana flavor.
Yielding one 9-inch loaf or five small 3-inch loaves, the recipe is flexible. Cooling the cake adequately before slicing preserves its texture and ease of serving.
Ingredients
- 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 milk whole
- 1 tablespoon Chai tea your favorite
- 3 medium bananas over-ripe
- ½ cup butter unsalted, softened, 1 stick
- 1 cup light brown sugar
- 2 egg
- 1 teaspoon vanilla
Instructions
- 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.
Notes
- This recipe makes one 9-inch loaf or five 3-inch loaves, providing size options.
- Steeping the chai tea in warm milk extracts flavor without adding herbal bits to the batter.
- Allow the cake to cool completely before slicing to maintain its shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 50mg | 17% |
| Sodium | 250mg | 10% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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