If you’re looking for a healthier way to pack some carbs into your breakfast, this chai banana bread is an excellent choice! I used whole grain flours, spices, and natural sweeteners to give this bread a warm spiced flavor. The orange glaze on top is optional; but it does moisten up each bite. This quick-bread is suitable for bakers of all levels, and will last about 10 days in the refrigerator.
Why I love this recipe:
- Quick breads come together fast
- It’s made with less starches than a typical gluten-free bread
- It feeds many
Whether you’re new to baking or you desire a less complicated recipe, quick breads are a great outlet. Once all of the ingredients are mixed together, all you have to do is pour the batter into a bread pan and bake! Unlike many gluten-free recipes that require a starchier flour blend than a normal all-purpose flour, I used whole grains in this recipe. This celiac-friendly quick bread is healthy for many, regardless of dietary restrictions. This bread can easily be modified vegan with an egg substitute and some coconut or soy milk instead of whole milk.
When the chai banana bread has baked, give it at least 30 minutes to cool in the pan. Then, let it cool completely on a cooling rack before topping with the orange cardamom glaze. While the flavor is delicious, the limited starches, fat, and sugar in this loaf makes it a bit dryer than a typical loaf. You can double the glaze recipe and spread some on top of a sliced piece of bread for some added moisture.
This bread can be sliced up and kept in the refrigerator for up to one week; perfect for a small family’s breakfast all week long. Alternatively, you can store slices in freezer bags and keep in the freezer for up to two months. Simply bring it to a room temperature and enjoy!
Chai Banana Bread with Orange Cardamom GlazePrint Recipe
- For the bread:
- 1 1/4 cups oat flour
- 1/2 cup buckwheat flour
- 1/4 cup cassava flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 3/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 2 ripe bananas, mashed
- 3 eggs, room temperature
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons light brown sugar
- 1/2 cup whole milk
- 1 chai tea bag
- For the glaze:
- 2 tablespoons fresh squeezed orange juice
- 1 teaspoon orange zest
- 1 teaspoon cardamom
- 1/2 cup confectioners sugar
Preheat the oven to 350 degrees and grease a bread pan with non-stick cooking spray.
In a small bowl, combine all of the dry ingredients (up to the mashed bananas on the list)
Heat the milk in the microwave until it is simmering hot, one to two minutes. Steep the chai tea in the milk for five minutes.
Meanwhile, in a medium bowl, whisk together the bananas, eggs, coconut oil, vanilla extract, maple syrup, and brown sugar.
Once the milk is ready, whisk it into the wet ingredients.
Whisk the dry ingredients into the wet ingredients until well combined.
Pour the batter into the bread pan and slide the pan back and forth on the counter-top to even out the top.
Bake the bread for 55 to 60 minutes, until a toothpick comes out of the center of the loaf clean. Let it cool for 30 minutes in the loaf pan before transferring to wire rack to cool completely.
Meanwhile, prepare the glaze by whisking together all of the glaze ingredients in a small bowl until ready to use.
Once the bread has cooled, drizzle the glaze over top of the bread and serve immediately. This bread can keep in the refrigerator for five days and in the freezer for up to two months.