Looking for a Vegan Chai Banana Bread recipe made with actual chai? Look no further!

This Chai banana bread recipe is a delightful twist on the classic banana bread, incorporating the warm and aromatic flavors of chai. This recipe is made with freshly brewed Chai, instead of adding spices, which is then added to the batter to enhance the flavor.

Whip out this beauty at your tea parties or when you just want to enjoy a cup of tea by yourself, and I am sure you are going to want more of it. Paired with Chai , Chai Banana Bread will make your evening tea time much better.

Some recipes may also include nuts or chocolate chips for added texture and richness. The result is a moist and flavorful banana bread with the warmth and complexity of chai spices. Although using a spice mix can be convenient, using brewed chai relies on natural ingredients such as tea leaves, spices, and ginger.

Why brewed Chai Banana Bread?

Snacks like biscuits, pakodas, and rusk are common edibles during tea time in India. People love to pair their evening chai with dishes like Kohlrabi Fritters , Potato Papdi Chaat or Gulab Jamun Cake . One such popular tea-time dish is rusk which is often flavored. Rusk manufacturers sometimes incorporate cardamom flavoring to create a variation that appeals to those who enjoy the distinct taste of elaichi. These rusks may have a subtle cardamom aroma and flavor, offering a fusion of traditional rusk texture with the added twist of a popular spice. Because of the strong spice flavour, rusks often taste like chai-flavoured biscuits.

After seeing many chai banana bread recipes using dry chai spice mixes, I wanted to include brewed chai in the recipe. So, I decided to use brewed chai in the batter to give the bread a richer and more authentic chai flavor. Check here on how to make a perfectly brewed Masala chai .

Ingredients and Substitutes for Vegan Chai Banana Bread

Ingredients:

Ripe bananas
Vegan butter or neutral oil
Sugar
Vanilla extract
Brewed vegan chai (Plant-based milk plus masala made with crushed cloves, cinnamon, cloves, star anise, ginger and fennel seeds)
Fresh ginger
All-purpose flour (or gluten-free option for those with gluten sensitivities)
Baking soda
Baking powder
Ground cardamom
Cinnamon
Salt
Optional add-ins: chocolate chips, chopped nuts

Substitutes:

Vegan butter: Use neutral oil as an alternative or sub half of it with applesauce for a lighter version.
All-purpose flour: Opt for a gluten-free option if needed.
Brewed vegan chai: Ensure a strong brew made with plant-based milk and double the amount of tea leaves for a rich chai flavor.
Optional add-ins: Customize the banana bread by adding chocolate chips or chopped nuts to enhance flavor and texture.

Step-by-Step Instructions

Prep the bananas: We will need ripe bananas to make this recipe. If you do not have overripe bananas, preheat the oven to 300 degrees. Place unpeeled bananas on the prepared sheet. Bake until the banana skins turn entirely black, typically taking around 15 to 20 minutes. Allow them to cool thoroughly, and once cooled, scoop out the banana pulp from the peel and mash it.

Prepare the masala for the tea by grinding cloves, cinnamon, cloves, star anise, ginger and fennel seeds in a pestle and mortar.

In a small saucepan, combine 1 cup of milk with ground masala Heat the milk over low heat until steaming, then remove from heat and let the tea steep for 10 minutes. Discard the tea bags and allow the milk to cool to room temperature.

To a blender, add the bananas. Add 2/3 cup of brown sugar and 1/3 cup of melted butter, the cooled chai-infused milk and blend until well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and a pinch of salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Top the batter with split bananas. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the chai banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving. Enjoy your delicious chai-infused banana bread!

See more recipes:

Snacks that you can enjoy with your cup of tea

Cardamom Chocochip Cookies
Samosa Recipe
Crispy Plantain Chips

Vegan Chai Banana Bread

Ingredients1x2x3x

For the chai

2 cups Water 480 ml
2-3 tsp Loose tea leaves black tea
2/3 cup Oat/soy milk 160 ml
Brown sugar to taste
6 Whole green cardamom
4-5 Whole cloves
1 stick Cinnamon
1 star anise
1 tsp fennel seeds
1 inch Ginger crushed

For the wet ingredients:

3 medium to large extra ripe bananas
1/3 cup melted vegan butter or neutral oil 110 g
2/3 cup brown sugar 147 g
½ tablespoon vanilla extract
1/3 cup brewed vegan chai 90 g
1/2 inch fresh ginger

For the dry ingredients:

1 ¾ or 210 g cup all-purpose flour or a GF option
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp ground cardamom
1 tsp ground cinnamon
½ teaspoon salt

Optional add-ins:

1/4 cup chocolate chips
1/4 cup chopped nuts

Instructions

Make the chai:

Take a mortar and pestle and crush your whole spices.
Add water to a pan, add the spices and aromatics (1/2 inch ginger), and bring to a boil.
Once it starts boiling, add the tea leaves and turn down the heat to medium or medium-low. Add the soy/oat milk.
Let it get to the strength of infusion you want (I like to let it be on a slow boil for about 2-3 minutes) and turn off the heat when it has a pinkish orangish colour.
Strain into cups or a tea pot and set aside.

Prepare Overripe Bananas:

Ensure you have ripe bananas for this recipe. If not, preheat the oven to 300 degrees.
Place unpeeled bananas on a baking sheet and bake for 15-20 minutes until skins turn entirely black.
Let them cool, then scoop out the banana pulp from the peel and mash.

Prepare the wet ingredients:

In a blender, combine the mashed bananas with 2/3 cup of brown sugar and 1/3 cup of melted butter, 1/3 cup brewed chai, and fresh ginger.
Blend the mixture until well combined.

Combine Wet and Dry Ingredients:

In a separate bowl, whisk together all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and a pinch of salt.
Gradually pour the wet ingredients to the dry ingredients, whisking until just combined. Avoid overmixing.
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Top the batter with split bananas.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Serve

Allow the chai banana bread to cool in the pan for 10 minutes.
Transfer it to a wire rack to cool completely before slicing and serving.
Enjoy your delicious chai-infused banana bread!

Nutrition

Looking for a quick and delicious dip recipe that isn’t made with chickpeas? Presenting to you: The Kidney Bean Dip.

This simple yet addictive dip is different from hummus. It is perfect for those moments when you need a speedy snack or unexpected guests drop by. In just a few minutes, you can whip up this rich and satisfying dip that will leave everyone asking for the recipe. With its creamy texture and savory taste, this dip is sure to become a favorite.

What is kidney bean dip?

Kidney bean dip is a delicious and nutritious spread that is made from kidney beans. It is a popular dish that can be enjoyed as a snack, appetizer, or as part of a meal. The primary ingredients for kidney bean dip typically include cooked or canned kidney beans, along with various seasonings and flavorings to enhance its taste. This versatile dip can be served with a variety of dippable items such as pita bread, tortilla chips, vegetable sticks, or crackers. It can also be customized to suit individual taste preferences by experimenting with different ingredients to create a unique variation of kidney bean dip. Whether you prefer it spicy, creamy, or tangy, kidney bean dip can be tailored to your liking. With its rich flavor and smooth texture, kidney bean dip is a crowd-pleasing dish that is both easy to prepare and enjoyable to eat.

Beextravegant’s other famous dips

Mint Corriander Hummus
Lemony Hummus

Why kidney beans for the dip?

Nutritional Benefits:

Kidney beans are rich in protein, dietary fiber, iron, potassium, and folate, making them a nutritious choice for a dip.

Creamy Texture:

When blended, kidney beans offer a smooth and creamy texture, ideal for creating dips.

Mild Flavor Profile:

Kidney beans provide a mild flavor that easily harmonizes with various seasonings, herbs, and spices, allowing for a customized taste.

Versatility:

Canned kidney beans are readily available and convenient, offering a time-saving option compared to using dried beans.

Cost-Effective Option:

Kidney beans are affordable, making them a cost-effective choice for preparing a budget-friendly dip, especially for larger gatherings.

Long Shelf Life:

Kidney beans have a long shelf life, adding to their practicality and making them a pantry staple for quick and easy dip preparation.

Convenience:

Canned kidney beans are versatile and can be used in various recipes, providing convenience in the kitchen.

Steps to make kidney bean dip

Cooking Aromatics:

Heat olive oil in a small pan over medium heat. Toast cumin seeds until aromatic.

Add sliced shallots and chopped garlic.

Cook until shallots and garlic are soft and fragrant. Remove the mixture from heat and let it cool slightly.

Blending the Base:

In a food processor, combine drained and rinsed kidney beans. Add the cooked shallot, garlic, and cumin mixture.

Include lemon juice and tahini in the food processor.

Blending Process:

Pulse the ingredients to combine in the food processor. Adjust the texture to your preference. For a smoother consistency, transfer the mixture to a high-speed blender. Blend until creamy and smooth, scraping down the sides occasionally.

Adjusting Seasonings:

Taste the dip and adjust seasonings as needed. Consider adding more lemon juice, salt, or olive oil to achieve the desired flavor.

Transfer the dip to a serving bowl. Optionally, drizzle olive oil on top for added richness. Sprinkle pomegranate seeds or chopped parsley for garnish.

Serving:

Serve the kidney bean dip with sliced vegetables, pita chips, or crackers.

Enjoy this flavorful and nutritious dip as a snack, party appetizer, or part of a healthy meal.

Ingredients and Substitutes

Original Ingredients:

1 can Kidney Beans, drained and rinsed
Juice of 1 Lemon
4 tbsp Tahini
2 Shallots, sliced
4-5 Garlic Cloves, roughly chopped
2 tbsp Olive Oil
1 tsp Cumin Seeds
2 tsp Paprika (optional)

Substitutes:

Lemon Juice: Substitute with white wine vinegar or apple cider vinegar. Lime juice can be used for a slightly different flavor.
Tahini: Substitute with almond butter or sunflower seed butter. If unavailable, you can omit, but it contributes to the creamy texture and flavor.
Shallots: Replace with finely chopped red or white onion. Chives or green onions can be used for a milder onion flavor.
Garlic Cloves: Substitute with garlic powder or granulated garlic (adjust quantity to taste). Consider using roasted garlic for a milder, sweeter flavor.
Olive Oil: Substitute with avocado oil, grapeseed oil, or canola oil. Toasted sesame oil can be used for a different flavor, but use sparingly due to its strong taste.
Cumin Seeds: Use ground cumin as a suitable alternative (use half the amount if using ground cumin). Coriander seeds can provide a similar earthy and citrusy flavor.
Paprika (Optional): Substitute with smoked paprika for a different flavor. Cayenne pepper or chili powder can be used for heat, or omit for a milder dip.

Tips and tricks

Proper Preparation:

To perfect your bean dip, start by draining and rinsing canned beans to remove excess salt and starch, resulting in a smoother flavor.

Explore Bean Varieties:

Experiment with different beans like black beans, chickpeas, or cannellini beans to create unique flavors and textures.

Consistency is Key:

Achieve the desired consistency by gradually adding liquids while blending, such as olive oil, lemon juice, or water, to ensure the dip is not too thick or too thin.

Taste and Adjust:

Taste and adjust the dip as you go, adding more salt, pepper, lemon juice, or other spices to suit your preferences.

Customize with Flair:

Customize the dip by adding herbs, spices, or additional ingredients like roasted red peppers, sun-dried tomatoes, or fresh herbs for a unique twist.

Dried Beans Preparation:

If using dried beans, soak and cook them before using in the dip, or opt for the quicker and more convenient option of canned beans.

Smart Storage:

Store the dip in an airtight container in the refrigerator, where it should stay fresh for about 3-4 days. Stir well before serving leftovers.

Allow Flavor Development:

Make the dip in advance to allow the flavors to develop and improve, often even better after sitting in the refrigerator for a few hours or overnight.

Versatile Serving Options:

Serve the bean dip with pita bread, tortilla chips, vegetable sticks, crackers, or as a spread in sandwiches or wraps.

Freezing Guidelines:

If you wish to freeze the dip, store it in a freezer-safe container, leaving some space for expansion, and thaw in the refrigerator before serving. You can also adjust the spiciness of the dip by adding cayenne pepper, hot sauce, or red pepper flakes according to your heat preference.

Can I use dried beans instead of canned beans? Yes, you can use dried beans, but they require soaking and cooking before using in the dip. Canned beans are a quicker and more convenient option.
How long can I store the dip? Store the dip in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Stir well before serving leftovers.
Can I make the dip in advance? Absolutely! In fact, the flavors often develop and improve if the dip is allowed to sit in the refrigerator for a few hours or overnight.
What can I serve with the bean dip? Enjoy the dip with pita bread, tortilla chips, vegetable sticks, crackers, or as a spread in sandwiches or wraps.
Can I freeze the bean dip? Freezing may alter the texture slightly, but it’s generally possible. Store in a freezer-safe container, leaving some space for expansion. Thaw in the refrigerator and stir well before serving.
How can I make the dip spicier? Add a pinch of cayenne pepper, hot sauce, or red pepper flakes to increase the spiciness. Adjust according to your heat preference.

Experimenting with different legumes not only diversifies the flavors of your dips but also offers a range of nutrients. Each type of legume has its own nutritional profile, and incorporating a variety of them into your diet ensures a broader spectrum of health benefits.

Feel free to try making dips with black beans, cannellini beans, lentils, or even a combination of different legumes to keep your snacks interesting and nutrient-rich. It’s an easy and tasty way to enjoy the health benefits of various legumes while adding variety to your meals.

Check out my other bean recipes:

Beans Masala Sandwich
Soybean Chilli Recipe
Sprouted Mung Bean Salad