Chai Spiced Banana Bread

Chai-Spiced Banana Bread

28’s Home Nutrition Program (Stream: female, healthy weight maintenance)
Did you know a traditional banana bread can contain 11 teaspoons of sugar per serve? Crazy, huh? So we've developed a delicious gluten-free banana bread, which contains sweetness only from whole bananas.. there's no refined sugar in this baby!
3.67 from 6 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert, Snack, Treat
Cuisine Australian
Servings 12
Calories 196 kcal


Dry ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup almond meal
  • 1.5 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cardamom
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Wet ingredients

  • 2 large eggs
  • 1/4 cup coconut oil melted
  • 1/4 cup milk full-fat or nut milk
  • 1 teaspoon apple cider vinegar
  • 3 medium bananas very ripe


  • 1 cup pecans
  • 1 tablespoon buckwheat groats activated
  • 1/4 teaspoon cinnamon
  • 1 tablespoon coconut oil


  • Preheat oven to 180 degrees C / 350 degrees F / Gas Mark 4 and line a loaf tin with baking paper.
  • In a large mixing bowl, combine all the dry ingredients.
  • In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar and milk.
  • Add in bananas and mash into the wet mixture with a fork. (Don’t mash into puree though, leave a few chunky banana pieces.)
  • Add the wet mixture into the dry and fold through until just combined.
  • Pour the mixture into the prepared loaf tin.
  • Sprinkle the pecans and activated buckwheat groats on top of the mixture.
  • Then sprinkle with cinnamon and drizzle over coconut oil.
  • Place loaf on the bottom shelf of the oven.
  • Cook for 45 minutes or until a skewer inserted comes out clean.
  • If you find your pecans are browning too quickly, place a piece of foil on top while the remainder of the loaf cooks.
  • Once cooked through, allow loaf to cool slightly before removing from the tin and slicing into 12 slices.
  • Serve with a slather of butter if you like.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.