Okay, imagine this: you're craving banana bread, but you want to take it up a notch—like a major notch. Enter this easy Chai Spiced Banana Bread with Sour Cream. It's everything you love about banana bread—moist, fluffy, and full of banana goodness—but with a little extra oomph thanks to those cozy chai spices. We're talking cinnamon, cardamom, ginger... basically the entire spice rack decided to have a party in your loaf pan. And don't even get me started on the sour cream—it makes everything so tender and dreamy, you might just eat the whole loaf in one sitting. Trust me, it’s that good. Let’s bake this magic, shall we?
Banana bread is the ultimate comfort food, and honestly there’s never a bad time to make it. When you have a couple of bananas heading over to the dark side, this easy chai-spiced banana bread recipe is the one to reach for!
This recipe was inspired by my homemade chai spice mix--if your favorite chai tea and a banana had a love child, this glorious bread would be the tasty result. It's guaranteed to fill your kitchen with warmth and cozy aromas. The combination of warm spices, banana goodness, and the tender texture from sour cream will have everyone asking for the recipe.
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Ingredients
It's amazing that this delectable flavor can come from regular pantry ingredients, but that's the magic of baking!
- bananas (the more ripe, the better)
- granulated sugar
- melted butter
- eggs
- vanilla
- brown sugar
- flour
- baking soda
- salt
- sour cream
- chai spice mix
See recipe card for quantities.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, mash the bananas with a fork or potato masher until smooth, with just a few small chunks left.
- Add the eggs, sugar, melted butter, sour cream, and vanilla extract to the mashed bananas. Stir everything together until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and 1 tablespoon of chai spice. Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix!
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. In a small bowl, combine the granulated sugar and chai spice mix. Mix them together until evenly distributed. This is your chai spice/sugar topping!
7. Gently sprinkle the chai/spice sugar mixture on top of the batter.
8. Bake for 60-70 minutes, or until a toothpick or cake tester comes out clean when inserted into the center of the bread. If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
9. Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Hint: The more ripe your bananas, the sweeter your banana bread will be. In this case, brown and mushy equals some divine banana bread!
How to Ripen Bananas Quickly for Banana Bread
Do you want to make banana bread, but find yourself with only unripe bananas? Try these foolproof methods to ripen your bananas ASAP:
1. Oven Method (Quickest)
If you need ripe bananas right away, the oven is your best bet.
Steps:
- Preheat your oven to 300°F (150°C).
- Place the unpeeled bananas on a baking sheet lined with parchment paper (or a baking pan).
- Bake for about 15-20 minutes, or until the skins turn black and shiny.
- Let them cool before using them in your banana bread recipe. The heat will soften the bananas and intensify their sweetness, making them perfect for baking!
2. Paper Bag Method (Moderate Speed)
If you have a little more time (about a day or two), this method works well.
Steps:
- Place your bananas in a paper bag and fold the top to close it.
- If you have other fruits like apples or avocados, toss one in the bag too. These fruits emit ethylene gas, which helps speed up the ripening process.
- Leave the bag at room temperature for 1-2 days, and the bananas will ripen nicely.
3. Banana Ripening in a Warm Spot (Slower Method)
If you're not in a rush, you can just leave the bananas in a warm spot in your kitchen.
Steps:
- Set the bananas on a counter or in a bowl in a warm, dry place (not in direct sunlight).
- They’ll ripen in about 2-3 days, depending on how warm the spot is.
4. Freezer Method (For Super Ripe Bananas)
If your bananas are almost overripe but you’re not ready to bake yet, you can freeze them and then thaw them when you’re ready to bake.
Steps:
- Peel the bananas and place them in a freezer-safe bag or container.
- When ready to bake, simply thaw the bananas in the fridge or on the counter for a few hours. They'll be mushy and perfect for banana bread!
These methods will help you get your bananas ripe and ready for banana bread in no time! Happy baking!
Substitutions
- Greek yogurt or cream cheese can sub for sour cream. Use an equal amount of Greek yogurt or cream cheese as you would sour cream (1:1). Greek yogurt and cream cheese have a similar tangy flavor and creamy texture to sour cream, making either one an excellent substitute.
- Pumpkin pie spice or cinnamon can stand in for chai spice. If you don't have all of the ingredients on hand for chai spice, use what you do have, or sub plain cinnamon or pumpkin pie spice in the same amount (1:1). You won't get the same depth of flavor that chai spice brings, but it will still be super yummy!
- You can use all white sugar instead of brown sugar in the bread. I love the caramel notes that brown sugar brings, but white sugar is an acceptable substitute.
Equipment
You will need the regular baking implements: Mixing bowls, measuring spoons and cups, whisk, wooden spoon, and toothpick/cake tester. This recipe is written for a standard 9x5-inch loaf pan, but you can use any size pan, just remember to adjust the cook time. See tip below. An electric mixer is helpful, but not required. Finally, a wire cooling rack will help cool the bread evenly on all sides after removing it from the pan.
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
How to Adjust Baking Time for Different Loaf Pans
When you’re using smaller pans than the typical 9x5-inch loaf pan for banana bread, you’ll need to adjust the baking time to ensure the bread cooks through evenly without burning on the outside. Here's how you can adjust the cook time based on the size of your pan:
1. Smaller Loaf Pans (8x4-inch or similar)
- Adjust the Time: A smaller pan will cook the banana bread faster because the batter is spread out more evenly and the bread will rise higher.
- New Bake Time: Start checking around 50-55 minutes. The bread will likely finish in about 10-15 minutes less than the original time for a 9x5-inch pan.
- Test for Doneness: Always check with a toothpick or cake tester inserted into the center. If it comes out clean or with just a few moist crumbs, it’s done.
2. Mini Loaf Pans (5x3-inch or mini individual pans)
- Adjust the Time: Mini loaf pans have less batter, so they cook even faster.
- New Bake Time: Mini loaves usually take around 30-40 minutes. Start checking for doneness around the 25-30 minute mark, depending on the size of the pans.
- Test for Doneness: Just like with larger pans, check with a toothpick to see if it comes out clean.
3. Muffin Pans
- Adjust the Time: If you're making banana bread muffins, the batter will cook even quicker due to the smaller individual portions.
- New Bake Time: Muffins generally bake for 18-22 minutes, but start checking at the 16-minute mark to avoid overbaking.
- Test for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Tips for Adjusting Bake Time:
- Lower the Oven Temperature (Optional): If you’re concerned about the outside of the bread browning too quickly, you can lower the temperature by about 25°F (10°C) to allow for slower, more even baking. This is especially helpful for smaller pans where the heat can be more intense.
- Keep an Eye on It: Since smaller pans tend to cook quicker, check for doneness a little earlier than the recipe suggests, especially the first time you make banana bread in a different size pan.
- Use the Toothpick Test: The best way to tell if your banana bread is done is by inserting a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs (but no batter), it’s done!
By adjusting the time and checking often, you’ll get perfect banana bread every time, regardless of the pan size. Happy baking!
FAQ
Chai spice is a blend of warm, aromatic spices commonly used in Indian chai tea, which adds a rich, comforting flavor to baked goods, drinks, and savory dishes. The specific combination can vary, but the most common ingredients in a traditional chai spice mix include cinnamon, ginger, nutmeg, cloves, cardamom, and black pepper, sometimes also allspice, anise, or vanilla.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chai spiced banana bread:
Easy Chai Spiced Banana Bread with Sour Cream
Equipment
- loaf pan 9 x 5 inches
- mixing bowls
- measuring cups
- measuring spoons
- fork or potato masher
- whisk
- rubber spatula or wooden spoon
- toothpick or cake tester
- electric mixer optional
- cooling rack
- parchment paper optional
Ingredients
- ½ cup butter melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups AP flour
- ½ cup sour cream
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon chai spice mix
- 3 bananas ripe
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, mash the bananas with a fork or potato masher until smooth, with just a few small chunks left.
- Add the eggs, brown sugar, melted butter, sour cream, and vanilla extract to the mashed bananas. Stir everything together until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and 1 tablespoon chai spice. Reserve the rest of the chai spice for the chai/sugar topping mixture.
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix!
- Pour the batter into the prepared loaf pan and spread it out evenly.
- In a small bowl, combine the granulated sugar and 1 tablespoon chai spice. Mix them together until evenly distributed. This is your chai spice and sugar topping!
- Gently sprinkle the chai/sugar mixture on top of the batter before baking. For an even coating you can lightly tap the pan to help the sugar settle, but don’t press too hard. The cinnamon sugar will form a sweet, crunchy crust as it bakes.
- Bake for 60-70 minutes, or until a toothpick or cake tester comes out clean when inserted into the center of the bread. If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
- Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
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