Going Bananas for Chai Banana Bread

Banana bread, warm from the oven and smeared with a nut butter, jam, or eaten plain on a brisk fall morning — you just can’t beat it.

I moved into Drexel three days ago and I am having so much fun exploring the city and making friends. I am so happy that I get to keep studying food while here in the City of Brotherly Love, and I am even more excited to be posting to my blog about all my food experiences and adventures while here.

Before I left,  I attempted to perfect my loaf of healthy banana bread.  I finished with a moist, perfectly sweet, and chai spiced banana bread.  It is made with spelt flour, which is one of the oldest cultivated crops in human history.  Spelt is loaded with vitamins, minerals, nutrients, and essential organic compounds that other grains don’t have.  It also aids in blood circulation, builds strong bones, boosts the immune system, regulates hormones, and facilitates digestions.  Spelt is an all-around amazing grain.

The fall is when I make a large amount of quick breads (a bread that rising with the aid of baking soda/baking powder, NOT yeast.  Quick breads are just that, quick — they don’t require a mixer, just two bowls and a spatula).  Along with banana bread, I love making apple, pumpkin, date-nut, double chocolate, and oatmeal quick breads in the colder months.

The chai spice comes from three bags of chai tea ripped open and dumped into the dry ingredients.  I found this was the best way to get the chai flavors to really come through.


The dry ingredients — spelt flour, brown sugar, chai spices, baking soda, and salt


The dry ingredients with the mashed bananas and egg/yogurt/vanilla/oil mixture


Scraping the batter into the loaf pan and about to pop it in the oven!


I love this bread toasted with nut butter spread across the top!

Wholesome Chai Banana Bread


  • 1 3/4 spelt flour
  • 3 of the herbs/spices inside a chai tea bag (trust me!)
  • 1 tsp baking soda
  • 2 Tbs brown sugar
  • 1/2 tsp salt
  • 1/3 c oil/coconut oil, melted/butter, melted, slightly cooled (I used coconut oil, but any of these would be fine)
  • 1/4 c water
  • 1/4 c yogurt
  • 2 c bananas (3-4 bananas), mashed
  • 1 tsp vanilla
  • ADD INS (optional): toasted, chopped walnuts, almonds, pecans, cherries, dates, raisins, or chopped chocolate (dark chocolate almond banana bread is one of my favorite variations)


  1. Preheat the oven to 375 degrees F.  Grease and line a 4×8 loaf pan with butter/spray/oil and parchment.
  2. Mix the spelt flour, chai herbs/spices, baking soda, brown sugar, and salt in a large bowl until evenly distributed.
  3. In a separate bowl, mix together the oil, water, yogurt, bananas, and vanilla.
  4. Add the banana mixture to the flour mixture and mix until the flour is just mixed in.
  5. If using add ins, add them to the batter and fold in, careful not to over mix.
  6. Pour the batter into the prepared baking pan.  Bake for 40-45 minutes until a toothpick inserted comes out clean.
  7. Enjoy!

*This bread is best eaten within the first 4 days after baking– if it even lasts that long!


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