Chai Breakfast Bread (with my unripe banana trick!)
Recipe type: Breakfast, snack
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
Cozy spices warm up this banana bread. Read below for my tips on how to ripen green bananas in jut 15 minutes!
  • 3 bananas
  • 2 TBS flax meal + 6 TBS water
  • ¼ cup melted coconut oil or applesauce
  • ¼ to ⅓ cup maple syrup, depending on desired sweetness level
  • ½ cup unsweetened vanilla almond milk
  • 1 and ½ tsp vanilla extract
  • 2 cups whole wheat flour (pastry, if you have it)
  • 1 tsp baking soda
  • 1 tsp each cinnamon, cardamom, and ground ginger
  • ½ tsp allspice
  • ¼ tsp cloves
  • ¼ tsp salt
  • ⅓ cup chopped walnuts
  • ⅓ cup raisins
  1. To prepare the bananas, if using unripe: Preheat oven to 300 degrees F. Place bananas on a lined baking sheet, unpeeled. Once oven is ready, bake fruit for 10-15 minutes, until peel turns dark brown (see photo above). Remove from oven and let cool for a few minutes.
  2. Remove from peels and mash in a small bowl. Set aside. Preheat oven to 350 degrees F.
  3. To a large bowl, add your prepared flax "egg," oil/applesauce, maple syrup, almond milk, and vanilla. Stir to combine, then add in your mashed banana.
  4. Next add in flour, baking soda, spices, and salt. Combine until just incorporated. Fold in raisins and walnuts.
  5. Spoon bread mixture into a lightly oiled loaf pan. Bake for 45-55 minutes, until crust is darkened and a knife inserted in the center comes out clean. Let cool in pan for 15 minutes before removing onto a wire rack to cool completely.
  6. This bread is delicious when toasted and spread with almond butter! It will keep in the freezer for about a month.
Recipe by Garlic Head at