Give banana bread a tasty update with our Chai-spiced banana bread recipe. Topped with a creamy spiced butter it's perfect for morning or afternoon tea.
Serves88
Cook time1 hr1 hour
Prep time10 mins10 minutes, (+ cooling time)
(+ cooling time)
Ingredients
2 cups (300g) self-raising flour
1 tsp bicarbonate of soda
3 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp ground cardamom
3 tsp ground ginger
⅔ cup (150g) caster sugar
⅔ cup (190g) Greek-style yoghurt
½ cup (125ml) rice bran oil
2 Coles Australian Free Range Eggs
1 tsp vanilla extract
2 ripe bananas, mashed
1 banana, extra, cut in half lengthways
1½ tbsp honey
¼ tsp ground cinnamon, extra
¼ tsp ground cardamom, extra
150g butter, softened
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line an 11cm x 21cm loaf pan with baking paper.
Step 2
Combine the flour, bicarbonate of soda, cinnamon, nutmeg, cardamom, ginger and sugar in a large bowl. Whisk the yoghurt, oil, eggs, vanilla and mashed banana in a medium bowl. Add the wet ingredients to the dry ingredients and stir to combine.
Step 3
Spoon the banana mixture into the prepared pan. Top with the halved banana, cut-side up. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Brush the top with 2 tsp of honey. Cool in the pan for 10 mins before turning out onto a wire rack to cool completely.
Step 4
Meanwhile, fold the remaining honey, extra cinnamon and extra cardamom into the butter.
Step 5
Cut the banana bread into slices and serve with the spiced butter.
