Chai-Spiced Banana Bread Featuring Cardamom Blend Olive Oil

Ripe bananas, brown sugar, cinnamon, ginger, and vanilla bake into a tender loaf with a softly crackled top and a warm, cake-like crumb. Cardamom Infused Olive Oil brings citrusy cardamom notes that bloom through the batter, rounding out the chai spice and giving this banana bread a bright, aromatic finish. It is the kind of cozy bake that works for brunch, afternoon coffee, or a relaxed weekend kitchen session.

Garden Infuzions

Chai-Spiced Banana Bread Featuring Cardamom Blend Olive Oil

Soft, fragrant banana bread gets a cozy chai lift from cinnamon, ginger, cardamom, and nutmeg, with Cardamom Infused Olive Oil weaving in warm citrusy depth that makes every slice feel extra inviting.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 medium ripe bananas mashed
• 1/2 cup Cardamom Infused Olive Oil
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup whole milk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1/2 cup chopped walnuts optional

Equipment

• 1 9x5-inch loaf pan Greased and lined with parchment
• 2 Mixing bowls One for wet ingredients, one for dry
• 1 whisk For blending the batter base
• 1 rubber spatula For folding and scraping batter
• 1 wire rack For cooling the loaf
• 1 set Measuring cups and spoons Standard US measurements

Method

 

Instructions

1. 1. Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
2. 2. In a large bowl, mash the bananas until mostly smooth, then whisk in the Cardamom Infused Olive Oil, brown sugar, granulated sugar, eggs, vanilla, and milk.
3. 3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cardamom, nutmeg, and salt.
4. 4. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Fold in the walnuts if using.
5. 5. Scrape the batter into the prepared loaf pan and smooth the top.
6. 6. Bake for 50 to 60 minutes, until the top is deep golden and a tester inserted in the center comes out clean or with a few moist crumbs.
7. 7. Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack before slicing.

Notes

For the best texture, use bananas that are deeply speckled and soft. This loaf slices cleanly after it cools, and the chai spices settle into a deeper aroma by the next day. If you want a sweeter finish, a light dusting of cinnamon sugar on top before baking works nicely.

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Recipe Tips

Use very ripe bananas with plenty of brown speckles for the best sweetness and moisture. Stir the batter just until combined so the loaf stays tender instead of dense. If the top browns quickly, tent it loosely with foil for the last stretch of baking.

Serving Suggestions

Serve warm slices with butter, cream cheese, or a drizzle of honey. It is also lovely alongside coffee, chai tea, or a simple fruit salad for brunch.

Storage

Keep the cooled loaf wrapped at room temperature for up to 3 days, or refrigerate it for longer keeping. For longer storage, wrap individual slices and freeze them, then warm gently before serving.

Variations

Fold in chopped walnuts for crunch, add dark chocolate chips for a sweeter version, or finish the top with a sprinkle of coarse sugar before baking. You can also swap in mashed roasted sweet potato for part of the banana for a different cozy twist.

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