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Golden brown homemade chai-spiced banana bread loaf with two slices resting on a wire grater on top of a white dish towel.

Easy Chai Spiced Banana Bread with Sour Cream

Becky
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 8 servings

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 tablespoons 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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