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Dirty Chai Banana Bread

  • Author: Laura
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x


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