Do you know that smell?
That smell on early fall or winter mornings. “Darling, it’s cold outside” – why, yes it is. And it smells delicious. Because I smell snow. Which fits perfect to this heavenly chai spiced banana bread smell coming from the kitchen. I could just take a huge slice if this, with a cup of warm tea and it would be the perfect winter morning. What about you?
This banana bread is perfect and it doesn’t even need industrial sugar. Sweetened with bananas and some maple syrup. And cinnamon of course. Lots and lots of cinnamon because after all we’ve just entered cinnamon season, haven’t we? And while we’re right at it, we’ll give this delicious vegan banana bread some more spice with a chai spice*. See the note on how to quickly make your own.
The perfect banana bread for colder seasons with a twist.
- 200 g spelt flour
- 150 g maple syrup
- 70 g coconut oil, melted
- 2 very ripe bananas
- 1 tbsp apple cider vinegar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp chai spice*
Preheat the oven to 180℃/350℉
Grease a rectangular baking tin (about 11x4 inch) with some coocnut oil. Set aside.
In a bowl mash the bananas very well with the back of a fork. Add melted coocnut oil and apple cider vinegar.
In a second bowl mix together all the dry ingredients.
Fold wet into dry ingredients and fill into baking tin. Be careful not to overmix. Otherwise the banana bread won't get as fluffy as it should.
Bake for 40-45 minutes. A little before the end of the baking time stick a toothpick into the middle of the cake. If it comes out clean your cake is done.
Let cook on a cooling rack.
Enjoy! Can be stored in an airtight container in the fridge and holds up to 5 days.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🎉
*Note: Simply make your own Chai spice.
In a small bowl mix together
- 4 tsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground ginger
- 1 tsp ground clove
This vegan chai spiced banana bread is so super easy that I’ve made it so may times already in slightly different variations and I love it SO MUCH!
Hope you’ll love it too.
Thank you so much for stopping by! I hope you enjoy this recipe as much as I do. And if you try it I’d be super happy to hear how you liked it! Simply tag me @therawberry over on instagram or leave me a comment below.
Happy baking 🍴