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Simple, delicious, Chocolate Chunk Chai Banana Bread. One bowl, simple ingredients, super quick to mix up, wholesome, and SO DELICIOUS! With over-ripe bananas, sweet pure maple syrup, and a homemade chai spice blend, this is sure to become your favorite banana bread to bake throughout the fall. It’s warming and just want we want to sink our teeth into on a chilly day.
Look, I know everyone and their mother is already baking with pumpkin, but I just can’t do it. I’ve never fully understood why everyone rushes to bake with pumpkin all September long. By November they’re over the pumpkin craze and just move straight into Christmas baking.
That I can kind of understand, but I’m someone who likes to celebrate Thanksgiving. Personally, I really don’t want to get sick of pumpkin before Turkey Day even rolls around.
In September, I stick to baking with apples and chocolate instead. I know this may not be the popular thing to do. But something in me just feels like we have to wait for October to embrace the pumpkin season.
Don’t worry though, come October 1st I’ll be baking and cooking up a pumpkin storm. I’ve already been brainstorming.
Right now, we have a comforting autumn banana bread. It’s made with my favorite blend of warming spices commonly found in a steaming cup of chai.
Details
The chai spice mix is key. It really brings the aromas of fall into the kitchen and into the bread.
Before you start the banana bread, make the chai spice mix. It’s a blend of cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and the tiniest bit of black pepper. You will not need all of the spice blend, just 1-2 tablespoons.
I sometimes mix the remaining spice with sugar and use it like cinnamon sugar. Delicious on buttered toast.
Next, locate some very ripe bananas. Ideally, they should have black spots all over them. These bananas will make the very best banana bread.
Mash up the bananas and then mix them with a little coconut oil, maple syrup, a couple of eggs, and a splash of vanilla. Next, add whole wheat flour, the chai spice, and a dash of salt.
Stir in chocolate chunks or chocolate chips and bake. An hour later your house will smell incredible and you’ll have the prettiest deep golden, chocolate-filled loaf of banana bread.
While the bread bakes, I usually make the maple butter. It’s simply butter and maple whipped together. So easy, but really delicious when spread over a warm piece of bread.
Each bite is filled with sweet chai-spiced cake and melty chocolate. The sweet, creamy butter just adds a specialness that’s fitting for fall days.
Looking for other chai spiced recipes? Here are a few ideas:
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Vanilla Chai Pumpkin Cream Cold Brew
Chai Spiced Maple Sugar Cookies with Browned Butter Frosting
White Chocolate Chai Pumpkin Snickerdoodles
Lastly, if you make this Chocolate Chunk Chai Banana Bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Chunk Chai Banana Bread
Servings: 1 loaf
Calories Per Serving: 384 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chai Spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
Banana Bread
- 4 overly ripe bananas, mashed (1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour, or all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
Whipple Maple Butter
- 6 tablespoons salted butter
- 1/4 cup maple syrup
Instructions
- 1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. You will not need all of this, save the blend for another use. 2. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.3. In a bowl, stir together the bananas, coconut oil, maple, eggs, and vanilla until combined. Add the flour, baking soda, 1-2 tablespoons chai spice, and salt, mix until just combined. Fold in the chocolate chunks. 4. Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool slightly. 5. To make the butter, whip together the butter and maple syrup until light and creamy, about 3 minutes using a hand whisk. Spread over the warm bread. Trust me it's delish.
This post was originally published on September 20, 2022
Hi Tieghan, I’m making this for the third or fourth time. I started using an 8 1/4 x 4 1/4 or whatever the smaller sized loaf pan is because I found that the other was too big and the bread dried out even with testing for done-ness. This is only the 2nd time making the maple butter but I’m taking this to work tomorrow and want to know if that butter should be refrigerated overnight or not. Thanks in advance!
Thanks so much, Laura!! You could leave the butter at room temperature, that’s totally fine! Have a great week!
I love this bread the spices are awesome in it with the chocolate! Great recipe thank you!
Hey Jan,
Awesome! Thanks a lot for making this recipe, I’m so glad it was a hit. Have the best week!
I did not think this was very flavorful. The chocolate seemed to over power the spices. The maple butter did make it taste better, but still not a favorite banana bread.
Hi Krista,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed!
Hi,
I’m just wondering if you used whole wheat flour or whole wheat pastry flour?
You mention them both….the pastry flour in the recipe, but regular whole wheat in the description.
Thanks so much.
Hi Lynda,
I used whole wheat pastry flour in this recipe. Please let me know if you have any other questions!
I have to add one more thing… The more I look at the photo of yours and then look at mine, I keep asking myself what I did wrong. I really wanted it to look like yours! And the only thing I can think of is the pan size and I regret not going with my gut. I will also use larger chocolate chunks next time. And more than a cup. I’ll let you know how the next one turns out. I REALLY want it to be better next time! Please don’t be offended that I was bummed. Not everything turns out right the first time. Trial and error… You live and you learn. The house does smell great. I also used 2 tbsp of the chai and maybe even a tsp more.
I’d rather rate it between 3 and 4 but I went on the low end. And I can’t wait to read others’ comments on this.
I just cut an end piece while it’s warm and spread the maple butter on it. While it’s very tasty and didn’t seem dry on the inside, it looks dry on top. When I read that you used a 9×5 pan, I remember thinking after I made the batter, “that’s not enough batter for that big pan.” But I followed your instructions. I think it would benefit greatly from putting it in a smaller pan and then the bread will be taller and probably have a better look on top and maybe a better texture. I’m a little bummed because just about every recipe of yours that I’ve made, I’ve loved. I was a little disappointed with this one. I’ll try it again next time I’m a smaller pan.
Hi Laura,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it did not turn out as you would have liked. Did you use a 9×5 loaf pan? Let me know if I can help in any way! xx
Yes, the first time I made it I used the 9-inch pan. I have since started using the smaller 8-imch one and it is perfect. I currently have 2 loaves in the oven. It’s been a huge hit with my school coworkers! Sorry I didn’t see this back when you replied. Forgive me!
If using white flour, would you make any changes?
Hi Linda,
No changes needed, you can keep the recipe as written:) I hope you love this banana bread, please let me know if you give it a try! xT
Can you make this with oat flour?
Hi Trayee,
I think a gluten free flour blend would work best for you here! Please let me know if you have any other questions! xT
Absolutely incredible! I’m waiting for weather to get a bit colder, so I have every excuse to make this recipe! Bonus: my home smells incredible when it’s baking!
Hey Casey,
Fantastic!! So glad to hear that you enjoyed this recipe! I appreciate you giving it a try! xT
So delicious! Do t skil the whipple butter We made it for the first time 6 months ago and my mouth waters just thinking about it. Making it again this weekend!!
Hey Rebecca,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! xT
Your Photos, your everything tis amazing! I’m eating them up! Thank YOU!
Thank you so much, Terri:)
Delicious, especially right out of the oven! Didn’t even need the maple butter, but why not! Perfect blend of banana, chocolate and chai spice! I used 2 TB spice–perfect!
Hi Laura,
So glad to hear this! Thanks for making this banana bread and your comment! Have a great Thursday! xT
Just made this and it is delicious! The Chai spices add a great nuance and are perfect for the season! Of course the chocolate chunks – so good. Perfect for those extra bananas.
Thank you!
Hi there! Thanks SO much! I’m so glad to hear you’re enjoying the recipes! 🙂 xT
Hi! thanks for the great recipes. what should the internal temperature be? the top of the loaf burned at 350 and it wasn’t high up in the oven.
also, i make the co so banana muffins often and have extra chai spice left – can i use it for the muffins and how much should i use?
big ty!