Chai Spiced Banana Cake

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. 

Banana Bundt Cake

I love mornings spent in coffee shops and I am always keen to test out their cakes too! This is exactly the kind of cake that I can imagine being served in coffee shops.

I make this cake in a bundt tin but you can also make it in a loaf tin for a delicious loaf cake version or a standard cake tin. The bake time will vary though depending on the depth of the tin. 

This banana cake is fluffy, moist, tender and packed full of banana flavour.

Ingredients in Banana Chai Cake

Here is what you need for what is likely going to become one of your favorite banana bread recipes! 

Butter and Oil

The Butter adds richness and flavour and the Oil makes the cake super moist. Use a favourless Oil for best results. 

Eggs

These are what binds the ingredients together but they also have a role in how the other ingredients behave such as the butter and leavening agents.

Flour

Self Raising Flour aka Self Rising Flour works best.

You can use Plain Flour or All Purpose Flour but you will need to add 2 ½ teaspoon Baking Powder to the recipe for the Cake to rise.

Brown Sugar  

Light Brown Sugar adds caramel tones as well as moisture.

Vanilla Extract

A good quality one will add lots of delicious flavour.

Chocolate Chips

I use Milk Chocolate Chips. You can use Dark Chocolate Chips too if you prefer.

Overripe Bananas

Mashed ripe Bananas that are brown and spotty all over are best.

You can use defrosted frozen bananas too. Just make sure to drain any excess liquid off first. 

Buttermilk

Or 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 mixture of some fragrant Indian spices such as ground Cardamom, Cinnamon, Black pepper, Ginger.

Demerara Sugar

I add a sprinkling to the tin so it coats the top of the Cake for a bit of crunch.

how to make chai-spiced banana bread

Prepare your bundt tin by spraying with an oil release spray or coating with butter and flour. If you are using another tin, grease it and then line with baking/parchment paper.

Preheat oven to Gas Mark 4/180 C/350 F.

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. If you have not greased it properly, it will stick like the one below! 

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. 

did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. please leave a 5-star🌟 rating below. you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.