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Banana Bundt cake on wooden board with some slices

Chai Spiced Banana Cake

Safira
Chai Spiced Banana Cake - This Chai Spiced Banana Cake is easy to make, is studded with chocolate chips and made with leftover bananas. If you are a chai lover be that Masala Chai or a Chai Latte, then you will love this great recipe for a classic banana cake recipe with a chai twist. It is the perfect sweet treat to have with a cup of your favourite hot drink (warm chai for me!), during the Autumn and Winter months. 
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Baking
Cuisine American, English
Servings 10
Calories 453 kcal

Ingredients
  

  • 3 large Bananas Very ripe and lightly mashed
  • 75 g Butter Salted
  • 50 g Oil Flavourless
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 275 g Self Raising Flour
  • 2 tsp Chai Spice Powder See link to my homemade one below
  • 1 tsp Bicarbonate of Soda
  • 225 g Light Brown Sugar
  • 175 g Buttermilk See notes
  • 200 g Milk Chocolate Chips
  • 2 tbsp Demerara Sugar

Instructions
 

  • Preheat oven to 180°C/Gas Mark 4/350℉.
  • Spray or grease/flour your bundt/20cm round tin. Alternatively butter and line with Baking paper/Parchment paper, if you are not using a bundt tin.
  • Start by mashing the overripe banana in a large mixing bowl using a fork.
  • Combine Butter, Oil and Sugar in a medium bowl and mix for 3 minutes using an electric mixer. Or use a stand mixer with a paddle attachment. 
  • Add Eggs and blend to combine.
  • Add Vanilla and Bananas and whisk again to combine.
  • Stir in the Flour, Chai Spices, Chocolate Chips and Bicarbonate of Soda. 
  • Fold in the Buttermilk gently.
  • Mix in the Chocolate Chips. 
  • Sprinkle some Demerara Sugar into the Bundt tin. (If using a standard tin, you will need to add it to the top of the cake).
  • Pour batter into prepared tin and bake for 45 - 50 minutes.
  • Allow to cool for 10 minutes. To remove the cake from the tin, run a knife around the edges to loosen it up, and set a cooling wire rack on the surface of the cake. Flip the cake out of the tin and leave to cool fully.

Notes

Buttermilk
If you don't have Buttermilk, use Yoghurt/Sour Cream. You need the acid to help the Bicarbonate of Soda/Baking Soda do its job.
If you don’t keep buttermilk add 1 Tablespoon of fresh lemon juice to whole milk. Stir together, let it sit for 5 minutes, then use in the recipe. 
Chai Spice
Homemade Chai Spice Mix/Chai Spice Blend or a 2 tsp mixture of some fragrant Indian spices such as ground Cardamom, Cinnamon, Black pepper, Ginger.

Variations

This chai spiced banana bread/cake is easily adaptable: Why not try adding:
  • Pecans
  • Walnuts
  • Desiccated Coconut
  • Crushed, drained Pineapple chunks from a tin
  • Raisins
Topping
For the topping, you can add a frosting such as a cream cheese frosting but I really think that this cake does not need it. 
You can also add Demerara Sugar to the top. My daughter added a glittery one here for a bit of sparkle.
Baking Tin
You can also bake it in a deep 20cm round tin or a loaf tin. 

How to serve Banana Cake

This is the perfect snack to have just with a fork at this time of year or you can serve warm banana bread with a hot drink such as Tea, Coffee or even Hot Chocolate.
You can also have it dusted with icing sugar, with a scoop of Vanilla Ice Cream, some Heavy/Double Cream or a drizzle of Caramel Sauce or Maple Syrup.

Make Ahead & Freezing Instructions

Counter top and Fridge
This Banana Cake keeps well in an air tight container for up to 4 days on the counter top. It will last up to a week in the fridge.
Freezer
Cover the cake tightly with 2 layers of cling film and 1 layer of foil. Freeze up to 3 months. Bring to room temperature or thaw overnight in the fridge before serving.
You can freeze it in slices or as a whole.

top tips for banana cake/bread

Ripen Bananas
To ripen banana fast, preheat the oven to 150 C/Gas Mark 2.
Place the bananas on a lined baking tray and bake for 15-20 minutes or until darkened. Baking times may vary depending on the size, thickness and current ripeness of banana. 
Eggs
Use room temperature eggs. 
To quickly get room temp eggs place them in a bowl with warm water for about 10 minutes.  
Folding in the Dry Ingredients
When stirring in the dry ingredients, GENTLY mix the batter just until combined. 

FAQS

why is my chai banana bread/cake dense?

Banana cake should be dense but there is such a thing as too dense.
There are 3 main reasons why your banana cake/bread may be too dense. 
1. Over mixing - This creates more gluten, which means a more chewy and dense cake.
2. Old Eggs - Use fresh Eggs as old eggs also create a denser cake.
3. Stick to the exact measurements - Too much liquid = too much moisture = dense heavy cake.

what causes banana bread/cake to sink in the middle?

Banana cake can vary in cooking times by a full 10 minutes.
One of the reasons that it may sink, is that it could be underbaked. Banana cake tends to look baked before it actually is.
Make sure the top is firm to the touch and that a skewer inserted into the centre comes out clean.
If the cake is looking really brown but is still not cooked in the middle, cover the top with some foil and bake a little longer.
Make sure that you are using the correct amount of banana as too much will increase the moisture and make it difficult for the bread to cook through properly.
Measure your baking powder/bicarbonate of soda carefully. Too much of these can cause the cake to rise and then sink as it cools.

Nutrition

Calories: 453kcalCarbohydrates: 68gProtein: 6gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 51mgSodium: 197mgPotassium: 300mgFiber: 2gSugar: 42gVitamin A: 290IUVitamin C: 4mgCalcium: 66mgIron: 1mg
Keyword Afternoon Tea, Banana Cake, Cake, One Bowl Cake
Tried this recipe?Let us know how it was!