This Oat Flour Banana Bread is soft, moist and filled with warm chai spices, made with oat flour for a fiber boost, then finished with a spiced glaze.
Banana bread is one of those recipes I never get tired of making, and I love finding new ways to switch up the classic! As a registered dietitian, I'm always looking for ways to add a little extra nutrition to my favorite baked goods without compromising on taste or texture. Oat flour is one of my favorite ingredients to bake with because it adds fiber while still creating a soft, tender crumb.
For this recipe, I took inspiration from the warming spices traditionally used in masala chai, a spiced tea with roots in India. While the exact blend varies across families and regions, it often includes spices like cardamom, cinnamon, ginger, cloves and black pepper. I love how these flavors pair with the natural sweetness of ripe bananas, so I combined them with oat flour, Greek yogurt and a little maple syrup for a delicious twist on classic treat!
Why This Recipe Is Dietitian Approved
- A great source of fiber. Made with oat flour and rolled oats for a fiber-rich loaf that keeps you satisfied.
- Naturally sweetened. Ripe bananas and maple syrup add sweetness to the loaf without needing refined sugar in the batter.
- Soft, moist and satisfying. Greek yogurt and eggs add protein while helping create a tender loaf that makes a delicious snack.
Chai Banana Bread Recipe
Ingredients, Swaps, & Tips
Oat flour: The base of this loaf! It gives a soft, tender crumb and a boost of fiber. You can buy it or make your own by blending rolled oats until fine.
Rolled oats: Add texture and heartiness. Old-fashioned rolled oats work best here.
Baking powder and baking soda: Help the loaf rise.
Cinnamon, cardamom, ginger and cloves: The classic masala chai spice blend that gives this bread its warm, cozy flavor.
Pecans: For a little crunch and healthy fats. Walnuts work well too.
Bananas: The riper the better! Spotty or brown bananas are sweeter and mash more easily.
Eggs: Help bind the batter together.
Olive oil: Keeps the loaf moist. A light or mild olive oil works best so it doesn't overpower the spices.
Plain Greek yogurt: Adds moisture, protein and a soft texture.
Maple syrup: My favorite natural sweetener, it pairs perfectly with the chai spices.
Brewed chai: Steep a chai tea bag in a small amount of hot water for a strong, concentrated brew, then let it cool before adding.
Vanilla extract: For extra depth of flavor.
Icing sugar, chai, cinnamon and milk: For the simple spiced glaze on top.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a large bowl, whisk together the oat flour, rolled oats, baking powder, baking soda, cinnamon, cardamom, ginger, cloves, salt and chopped pecans until well combined.
- In a separate bowl or large measuring jug, mash the bananas until smooth. Add the eggs and whisk until fully combined. Stir in the olive oil, Greek yogurt, maple syrup, brewed chai and vanilla extract, and mix until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold everything together until just combined. Don't overmix!
- Cover and let the batter rest for 15 minutes so the oats can hydrate. While it rests, preheat the oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper.
- Give the batter a gentle stir, then transfer it to the prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
- In a small bowl, whisk together the icing sugar, brewed chai and cinnamon. Add the milk a little at a time until the glaze is thick but pourable. Once the loaf is fully cooled, drizzle the glaze over the top.
Substitutions
Gluten Free
Use certified gluten free oat flour and rolled oats.
Vegan
Swap the eggs for flax eggs, use a dairy-free yogurt, and use a plant-based milk in the glaze.
Dairy Free
Use a dairy-free yogurt and a plant-based milk in the glaze.
Nut Free
Leave out the pecans, or swap them for pumpkin seeds or chocolate chips.
Equipment
Storage
This oat flour banana bread can be stored in a few different ways!
Room temperature: Store the banana bread in an airtight container for up to 2 days.
Fridge: Keep it in an airtight container in the fridge for up to 5 days.
Freezer: For longer storage, wrap individual unglazed slices and freeze for up to 3 months. Thaw before serving and add the glaze once defrosted.
Top Tips for Success
Don't skip the 15 minute rest! It gives the oats time to soak up the liquid, which makes the loaf softer and helps it bake up evenly instead of dense or gummy.
Frequently Asked Questions
Yes! Just blend rolled oats in a high-speed blender or food processor until they form a fine flour. For the most accurate results, weigh it after blending.
Any black chai tea bag works. Steep it in a small amount of hot water for 5+ minutes so it's nice and strong, then let it cool completely before adding it to the batter.
Yes, quick oats work in a pinch. The loaf will be a little less textured, but still soft and delicious.
Yes! Divide the batter into a lined 12-cavity muffin tray and bake at 350°F for about 20 to 22 minutes, or until a toothpick comes out clean.
It's usually under baked, so make sure a toothpick comes out clean from the very center. If the top is browning too quickly, loosely tent it with foil for the last 10 to 15 minutes. Letting it cool completely before slicing also helps it set.
More Baked Goodies From a Dietitian
If you liked this Oat Flour Banana Bread, try these recipes:
- Flourless Chocolate Chip Zucchini Loaf
- Easy Gluten Free Pumpkin Bread
- The Best Greek Yogurt Cinnamon Rolls
- Easy Cinnamon Crunch Banana Bread
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these this chai banana bread, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chai Banana Bread
Ingredients
For the dry ingredients:
- 2 cups oat flour 225g
- ⅔ cup rolled oats 70g
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1¼ teaspoon ground cardamom
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup chopped pecans
For the wet ingredients:
- 3 ripe bananas, mashed
- 2 eggs
- ½ cup olive oil
- ½ cup plain Greek yogurt
- ⅓ cup maple syrup
- ¼ cup strongly brewed chai, cooled
- 1 teaspoon vanilla extract
For the masala chai glaze:
- 1 cup icing sugar
- 2 teaspoon brewed chai
- Pinch of cinnamon
- 2 tablespoon milk, adjust for consistency
Instructions
- In a large bowl, whisk together the oat flour, rolled oats, baking powder, baking soda, cinnamon, cardamom, ginger, cloves, salt and chopped pecans until well combined.
- In a separate bowl or large measuring jug, mash the bananas until smooth. Add the eggs and whisk until fully combined. Stir in the olive oil, Greek yogurt, maple syrup, brewed chai and vanilla extract, and mix until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold everything together until just combined. Don't overmix!
- Cover and let the batter rest for 15 minutes so the oats can hydrate. While it rests, preheat the oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper.
- Give the batter a gentle stir, then transfer it to the prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
- In a small bowl, whisk together the icing sugar, brewed chai and cinnamon. Add the milk a little at a time until the glaze is thick but pourable. Once the loaf is fully cooled, drizzle the glaze over the top.
Notes
- For the oat flour: If making your own, measure the oat flour after blending (by weight is most accurate). I don't recommend swapping in all purpose flour 1:1, since oat flour absorbs liquid differently.
- For the oil: Melted butter or melted coconut oil work in place of the olive oil.
- For the glaze: Add the milk slowly, it's easy to make the glaze too thin. If that happens, whisk in a little more icing sugar.
Nicole Addison, RD, MHSc says
The coziest addition to your fall baking- I hope you enjoy!