Chai Banana Chocolate Chip Bread
Nothing like browning bananas to prompt the search for a banana bread recipe, like Chai Banana Chocolate Chip. This recipe can also be baked as cakes or muffins, which I have included in the instructions below. This banana bread incorporates Chocolate Chai tea, giving the bread a nice spice. I have a tendency to treat banana bread as a dessert, so I have included a recipe for Chai icing as well. You can actually use any of your favorite chai teas in this recipe.
The great thing about this recipe is that it starts by making yourself a good cup of Chai, most of which you can enjoy while baking.
- 1 tsp Chocolate Chai Tea
- 8 oz of water
- 4 small to medium sized really ripe bananas (You are looking to get to about a cup when smashed)
- 2 cups unbleached all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/3 cup canola oil (or other mild flavor oil)
- 1 tsp of vanilla extract
- 1 cup of semi-sweet chocolate chips (optional, can be replaced with walnuts)
Start by making yourself a cup of Chai tea. Bring the 8 oz of water up to a boil and then pour over your Chocolate Chai tea leaves and allow to steep for 5 minutes. While that is steeping preheat your oven to 350 degrees Fahrenheit and lightly grease your cake,bread or muffin pan. When your tea is done steeping, reserve a 1/4-1/3 cup of it to mash into the bananas. If you are going to use the icing recipe, mix in milk to your remining tea and then reserve another 2 tablespoons for the icing recipe. At this point, the remaining tea is available for you to drink and enjoy while cooking.
In a medium sized bowl, mix the flour, baking soda, and salt together. In a larger bowl, mix together the sugar and oil, then add the bananas. Stir in 1/4 of the chai tea and the vanilla extract. Mix thoroughly. If batter appears dry, going a teaspoon at a time,stir in more of the chai tea. Next stir in the flour mixture and chocolate chips until just incorporated.
Fill your muffin, bread or cake pans about half way full. This batter rises a lot.
For muffins and small bundt cake pans – Bake for 20-30 minutes until golden brown and the a toothpick inserted near the center comes out clean.
For bread pans – Bake for 40-45 minutes until a toothpick inserted near the center comes out clean
For cake pans – Bake 30-40 minutes until a toothpick inserted near the center comes out clean.
While it is baking, this is the perfect time to making icing. Follow our recipe for Chai icing to add a little more tea flavor to this treat.
Want to explore more cooking with tea options? We have a full page devoted to some of our favorite tea recipes.