5 from 18 votes
Chai Banana Cake
This Chai Banana Cake blends ripe bananas with chai-spiced milk, creating a moist cake rich with warming flavors like cardamom, cinnamon, and ginger. The batter is gently mixed and baked in an 8x8-inch or oval dish until a light crust forms with a tender crumb inside. The chai infusion adds a subtle aromatic depth that complements the natural sweetness of bananas, making it suitable for teatime or dessert.
Prep Time
25 mins
Cook Time
1 hr 30 mins
Cool Time
20 mins
Servings:
12
Calories:
275 kcal
Course:
Cake
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 275
% 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.