I love using Bananas and their natural sweetness in baked goods and I also love anything chai-spiced! There is something so comforting, nourishing and warming about the combination of these warming spices and they pair wonderfully with the banana and maple flavors in this chai spiced banana bread recipe. When it comes to from scratch gluten-free baking, this is a very approachable recipe. Oats can be turned into flour with the help of your blender and brown rice flour is available in most grocery stores. Do not skip the ground flaxseeds, as they act as a binder and help give this loaf structure. If possible, grind your own flaxseeds, to ensure freshness and retain nutrients (including Omega 3s, protein and fiber).
I like to make this quick bread whenever I happen to have bananas sitting around that need to be used and if I can actually keep it hidden from my family long enough, I will store it in the freezer, so I can pull it out if we have unexpected company. It’s also a favorite to take to the ski hill for a quick snack on the lift! As usual, the fresher your ground spices, the more flavorful your banana bread will be! This recipe is gluten-free, using GF oat, brown rice and tapioca flours.
Recipe: Chai Spiced Banana Bread
This gluten-, dairy-, and refined sugar-free chai spiced banana bread bursts with flavor and makes for the perfect breakfast or afternoon snack any day!
1
Loaf20
minutes40
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
1 1/2 cups oat flour (GF if needed)*
1/2 cup brown rice flour
1/4 cup tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ground cardamom
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
- Wet Ingredients
1 1/2 cups mashed, very ripe banana ( about 3 bananas)
2 eggs
1/4 cup maple syrup (you can increase this to 1/3 cup if you like it sweeter)
1 tsp apple cider vinegar
1/3 cup mild extra virgin olive oil
1 Tbsp ground flaxseed**
- Optional
1/2 cup roughly chopped walnuts
Directions
- Position a rack in the center of your oven and preheat the oven to 350F. Grease a 9x5 inch loaf pan with a little bit of avocado oil.
- Sift together all the dry ingredients into a medium sized bowl.
- In a separate bowl, whisk the eggs until lightly foamy and then add the mashed bananas, eggs, maple syrup, apple cider vinegar, extra virgin olive oil, and ground flaxseed. Stir until well combined.
- Add the dry ingredients to the banana mixture and stir until a smooth batter forms. Fold in the walnuts, if using, then pour the batter into the prepared loaf pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center of the loaf comes out mostly clean (except for a few crumbs).
- Remove from the oven and let cool for 10 minutes before removing it from the loaf pan. Let cool completely before slicing, as it will settle and hold together much better at that point.*** Store in the fridge for 4-5 days or in the freezer for a few months.
Notes
- *I rarely buy oat flour. I usually have a large container of sprouted gluten free oats on hand and simply grind a couple cups of them in my highspeed blender when I am in need of oat flour.
- **Don't skip the ground flaxseeds in this recipe, as they contribute to the structure and help ensure you get a nice light crumb that holds together.
- ***Letting the loaf rest for 2-3 hours before cutting into it will give the ingredients time to set. This resting period allows it to firm up, resulting in less crumbly, more firm slices.
