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!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.

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