November 24, 2016

Chai Spiced Coconut Banana Bread

Chai Spiced Coconut Banana Bread. Anna Johnston -

One of my all time favourite breads is banana bread, especially Chai Spiced Coconut Banana Bread. Before moving to Daydream Island, I used to bake lots of it in my kitchen and loved to vary the ingredients depending on how I felt or the result I wanted to achieve.

We always seemed to have a couple of bananas sitting in the fruit bowl on the counter ripening, and eventually, blackening into those sweet little gems that make for the very best banana bread. I suggest you pop your bananas in the fridge for a week before making this gluten and dairy free yummy so that they get extra black, because the darker they get, the more sweet they become, so be sure to keep that in mind the next time you think your bananas are too far gone for human consumption.

Chai Spiced Coconut Banana Bread. Anna Johnston - www.shenannagans.comChai Spiced Coconut Banana Bread. Anna Johnston -

This Chai Spiced Coconut Banana Bread Rocks! I love it because it’s so simple to make and it’s yummy on it’s own or pimped out with all sorts of delicious toppings such as nut butter, smashed banana and organic yoghurt or ricotta and honey. It works with a cuppa or even a green smoothie for breakfast.

Chai Spiced Coconut Banana Bread. Anna Johnston -
Chai Spiced Coconut Banana Bread. Anna Johnston -

And what’s not to love about all the health benefits too. Bananas are energy food and a great source of potassium, they offer essential minerals for maintaining normal blood pressure and heart function. They add moisture and natural sweetness to the bread, which means you don’t need as much sugar or oil. Coconut flour is loaded with soluble fibre that is great for healthy digestion and also helps to lower cholesterol. The macadamia nut oil is a delicious source of monounsaturated fats that can help support good health and wellbeing too.

I’d love to know, what’s your all time favourite bread? Do you pimp your banana bread out? Or prefer it on it’s own? 

Chai Spiced Coconut Banana Bread

300 grams smashed ripe banana
3 free range eggs
60 grams raw honey or organic maple syrup
1 teaspoon vanilla
60 grams macadamia nut oil or cold pressed olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon organic ginger powder
1/4 teaspoon cardamom powder
1/4 teaspoon ground cloves
1/4 teaspoon ground star anise
pinch of ground black pepper
1/2  teaspoon bicarb soda + 1 tbsp lemon juice
200 grams coconut flour
1 cup desiccated coconut
25 grams ground flaxseed (linseed)

Step 1: Preheat your oven to 160 C.

Step 2: Combine smashed banana, honey, oil, cinnamon, ginger, cardamom, ground cloves, black pepper, vanilla, eggs, bicarb and lemon. (The lemon activates the bicarb). You can do this by hand, in a large bowl or with a good blender.

Step 3: Add the coconut flour, desiccated coconut and flaxseed and mix well.

Step 4: Lightly oil one loaf tin and coat liberally with desiccated coconut – this will prevent the bread from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.

Step 5: Spoon batter into the tin and bake for 45 minutes to 1 hour. It is cooked when you insert a skewer into the centre and it comes out dry.

Ready to take this relationship to the next level?

Enter your email address to receive freshly published blog posts from shenANNAgans just like this one!



shenANNAgans is Anna Johnston, a 30 - something Aussie gal with an unwavering passion for the Hospitality industry. I love the quirky and unusual, designing events, travelling far and wide and eating food from all around the world. I am coffee blooded, a craft beer enthusiast, wine drinking yogi who enjoys writing about her adventures.

Click Here to Leave a Comment Below

Jo / The desert echo - January 7, 2017 Reply

That looks so good. Going to try this with some browning bananas.

Sarah Walker Caron (Sarah's Cucina Bella) - December 9, 2016 Reply

This sounds delightful! YUM!

Tandy | Lavender and Lime - December 9, 2016 Reply

I have not made banana bread in ages! Love the spices you have used here. BTW, I shared some link love on a post recently 🙂

Elissa - December 8, 2016 Reply

I’ve been making a bit of banana bread lately, experimenting with a new gluten free recipe. I do have to admit I pimp it with chocolate chips. Very good. Haven’t thought of using chai spices – sounds delicious! Must try this combo as I deliberately bought up big on bananas today while they were at a good price at the fruit shop, knowing I could use them in any number of ways, including freezing them.

John/Kitchen Riffs - December 8, 2016 Reply

Mmmm, banana bread. Love the stuff! We sometimes buy extra bananas just so some will get too ripe and we can use them in bread!

mjskitchen - December 6, 2016 Reply

Chai and coconut flavor banana bread!!! Love it! I have some coconut flour in the pantry that’s been waiting for the right recipe. Thanks!

    Anna - December 6, 2016 Reply

    Fantastic lovely one! Please let me know what you think of the bread, the coconut flour is so amazing to work with. 🙂

Tim UrbanDuniya - December 4, 2016 Reply

I’m not a fan of banana… maybe I could use the unripe ones that don’t taste so strong? This recipe sounds insane though – chai spices and coconut – yum and yummmmm!!

    Anna - December 6, 2016 Reply

    Hmmm…. you could use the unripe ones I guess, but the mushy factor helps, so perhaps the unripe wouldnt be that good. :/ The chai spices are totally AMAZING!

My Inner Chick - November 28, 2016 Reply

Looove banana bread.
It reminds me of Christmas…all of the flavors.
The maple syrup would give it EVEN a more DELISH taste! And Cloves.
Send me a slice!


    Anna - December 1, 2016 Reply

    Oh yes its the business indeedy lovely Kim! 🙂 Yes, the chai spices do remind me of Christmas too. One load of delish is on its way to you sweets. xoxo

Mabel Kwong - November 24, 2016 Reply

I actually really like my banana bread on its own. Really, just plain banana bread with a sprinkle of cinnamon. I do like some butter on a slice though – heh, I really am such a butter freak! Love a good slice of banana bread for an afternoon snack, something I pack away easily.

The kinds of banana bread I am not a huge fan of are those that turn wet easily. I don’t know why some banana cakes do that. Maybe too much banana, or too much oil.

what would go great with a slice of banana bread is a cup of hot chocolate 😀 Wishing you well big sis. Lots of hugs as usual x

Liz Posmyk - November 24, 2016 Reply

I have yet to try coconut flour. Sounds delish! xxx

    Anna - December 1, 2016 Reply

    Coconut flour is amazing, as is coconut meal. You’ll have to let me know what you think when you try it. 🙂 Hugs coming your way. xo

Kirsty - November 24, 2016 Reply

Yum! Chocked full of goodness AND coconut flour. I do love working with coconut flour. As for pimped out toppings… I don’t only coz I wanna get that bread into my gob ASAP. No muss, no fuss, but that’s just me.

    Anna - December 1, 2016 Reply

    It’s a great flour to work with huh? And yup… sometimes a gal just needs banana bread no muss, no fuss for sure. But I do enjoy the slab of butter on slightly warmed bread very much too. 🙂

Mandy - November 24, 2016 Reply

Gotta love a good banana bread! My Pete makes one every week when he is away. Bless him. I haven’t thought about spicing it up before – funny how you get into doing the same thing over and over year after year with certain things although I do throw a banana muffin into the mix every now and again.
No matter which way you slice it or spice it, it must have lashings of cold butter. Scrumity!
Have a beautiful day darling Anna.
Love and hugs to you from a very windy Sundays River.
🙂 Mandy xoxoxo

Amanda (@lambsearshoney) - November 24, 2016 Reply

Wow – what a delicious mix of spices in this bread!
I’m a total glutton for all kinds of bread and have yet to find one I didn’t like. 😉

Leave a Reply: