Chai Banana Bread Made With Cake Flour
Chai Spiced Banana Bread
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Prep: 15 min
Bake: 60 min
Yield: 1 Loaf
Two of our favorite “go to’s” for comfort are chai tea and banana bread, so why not combine them? Serve a slice warm with a pat of butter anytime from breakfast to tea-time to midnight snack.
  • ⅓ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 large ripe bananas, mashed (about 1½ cups)
  • 2½ cups Swans Down® Cake Flour
  • ¾ teaspoon ground cardamom
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk or sour cream
  • ½ cup chopped pecans (optional)
  1. PREHEAT oven to 350° F. Spray a 9×5-inch loaf pan with baking spray and sprinkle with flour.
  2. BEAT butter and sugar in large bowl with mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, and vanilla, beating well after each addition. Add banana, beating to combine.
  3. WHISK together flour, baking powder, baking soda, cardamom, cinnamon, ginger, allspice and salt in a medium bowl. Gradually add flour mixture to butter mixture, alternating with adding buttermilk and beginning and ending with flour mixture, beating just until combined after each addition.
  4. MIX in pecans, if desired, and pour batter into prepared pan.
  5. BAKE until a wooden pick inserted in center comes out clean, about 1 hour.
  6. COOL in pan for 10 minutes, then remove from pan and let cool completely on a wire rack.

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