It’s been too long since I have posted a banana bread recipe. Especially since I almost always have rotten bananas hanging around, begging to be made into banana bread. And I’ve kind of become known for whipping up banana bread.
Sure, it’s always a hit around my house for a quick breakfast or lunch. But the salesman who sold us our house and has become a friend, can’t get enough of my banana bread. In fact, much of his family raves about it, and when I know I am going to see him, I try to arrive with a bundle of banana bread in my hands.
While I am constantly baking new varieties with different flavor combinations, this dirty chai banana bread is the one my mom in particular keeps requesting. And honestly, I’m sorry I haven’t shared it before now because I’ve already made four or five giant batches.
I think that’s for a few reasons. One: banana bread, especially paleo banana bread, can get pretty gummy, dense, and overly moist. But not this one because it doesn’t have any fresh fruit to weigh it down. Two: it packs some serious flavor. Tons of spices, espresso powder, and tea right in the batter pack a harmonious punch. Three: I swapped chewy, candy like dates for nuts. Even when nuts are toasted, they tend to lose their crunch incredibly quickly in banana bread, but dates only get better over time.
If I haven’t convinced you to make this banana bread, then I am clearly not good at my job. Because you and everyone you know will be as obsessed with this bread as we are!
Richly spiced super moist banana bread with espresso powder, black tea, and chewy dates.
3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
2 teaspoons baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cloves
2 teaspoons espresso powder
Tea from two black tea bags, pulverized
2 teaspoons vanilla bean powder
1 cup coconut sugar
¼ cup maple sugar
1 cup olive oil
4 large eggs
7 overripe bananas, mashed
1 cup dates, pitted and chopped
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil two loaf pans or a loaf pan and two ramekins. (I used to have two loaf pans, but one broke in the move and I haven’t replaced it yet, so I make due).
In a large bowl, stir together sugars, oil, and eggs until well combined. Stir in the flour, baking soda, cinnamon, ginger, cardamom, cloves, espresso, tea, and vanilla until just combined. Stir in the bananas and dates until the batter comes together and distribute evenly between the baking vessels.
Bake 50-60 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan. Bread may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 45 seconds.
- Prep Time: 15 minutes
- Cook Time: 1 hour