I’ve learned that I love a cooked banana, but a fresh banana…. mehh… I love a fried banana, banana bread, bananas foster, banana ice cream, and I realized… no one really makes banana cakes. I guess you could count a banana bread as a cake but it’s been marketed to be “healthy” and good for breakfast. For those that aren’t true cooked banana lovers, they won’t even tell that it’s banana. The chai mix gives the cake more of a spice cake flavor and the bitter notes from the coffee topping helps balance the sweet banana. It has those warm fall spices, reminiscent of a hot dirty chai.

Ingredients

Bananas – The browner the better! If you have bananas that are ready, but you aren’t ready, you can freeze your bananas. I do recommend peeling them before storing. If you’re starting from frozen, I do recommend that you fully thaw and drain your bananas before you start.

Chai powder – I use the one from Blue Lotus, but you can use whichever chai mix you like. This one does have powdered, instant tea in it, along with the chai spices.

Espresso – I use Vietnamese instant coffee as I find it more robust and flavorful, but it could be substituted with instant espresso too.

Want regular Banana Bread? Could also try Zucchini Bread.