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This isn’t your everyday Gluten-Free Chai Spiced Banana Bread, it’s a chai-spiced twist on the classic loaf! The warm, aromatic spices blend perfectly with the natural sweetness of ripe bananas, creating a moist, dairy-free treat that’s just as comforting as it is delicious. Perfect for breakfast, a snack, or anytime you need a homemade treat.
Gluten-Free Chai-Spiced Banana Bread: Key Details
Appearance: Rich golden-brown with a slightly cracked top.
Aroma: Comforting blend of chai spices — cinnamon, cardamom, nutmeg, and fresh ginger — with a hint of banana.
Texture: Moist, tender, and slightly springy crumb that melts in your mouth, thanks to a mix of sorghum, rice, arrowroot, and almond flours plus mashed bananas.
Flavor: Naturally sweet from ripe bananas, balanced with warm chai spices for a sweet-and-spicy taste.
Poke firm unpeeled bananas all over with a fork or knife. Then place them on a paper towel and microwave on high for 30 seconds at a time, repeating until they’re as soft as you need them.
Or, you can use the oven method. Place the bananas, still in their peels, on a lined, rimmed baking sheet. Turn the oven to 300°F. Bake the bananas until their peels turn black. The bananas will be mushy and deliciously sweet.
Serving Suggestion
Enjoy a slice of this healthy gluten-free chai-spiced banana bread as a satisfying breakfast, a nourishing snack, or a comforting dessert. It pairs wonderfully with a cup of hot tea or coffee, enhancing the chai spice experience. You can also spread a thin layer of almond or cashew butter on top for an extra layer of flavor and heartiness.
Health Benefits of Ripe Bananas
Overripe bananas are much sweeter than green bananas, so they are ideal for a recipe when it calls for a sweetener. The best part, even though they are sweeter the calories remain the same, and ripe bananas have many health benefits.
Gluten-Free Chai-Spiced Banana Bread with Balanced Sweetness
This chai-spiced banana bread is naturally sweetened with ripe bananas, giving it a gentle, balanced sweetness rather than a sugary taste. It pairs beautifully with cheeses or a light spread of marmalade for a little extra indulgence. If you prefer a sweeter loaf, you can easily add ¼ cup of coconut sugar to the batter.
Preheat oven to 350 F and spray a 9-inch by 5-inch loaf pan with cooking oil or line with parchment paper
2.
In a large bowl combine dry ingredients (rice flour to salt)
3.
Place bananas in a food processor and process until smooth. Add eggs, milk, olive oil, ginger, lemon juice and vanilla and process until combined. Add to dry ingredients and mix until smooth
4.
Transfer batter into prepared loaf pan and bake for 50 - 60 minutes, until golden brown and firm to touch. Cool in the loaf pan for 15 minutes, then remove from the pan, and transfer onto a cooling rack to cool
Leave a Comment
Kristina
thank you!
Sally
perfectly moist and the flavour is soooo good!
Leslie
Loved it!
Suzie
This is my favourite gluten-free banana bread recipe by far!!!
Kristina
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