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Healthy Chai Spiced Banana Bread

Have you been struggling with what to eat for sehri / suhoor this Ramadan? This chai spiced banana bread might do the trick for you! I’ve been getting stuck between choosing to have something healthy vs having what we had for iftar vs only having cereal and then on top of that, having to down like 2 litres of water!! Stress alert!

But I think I found a solution. I love banana bread but there’s no way to kid yourself into thinking it’s healthy despite having bananas in it. So I thought, what are the foods that we should be having for sehri to keep us full and less hungry during our fasts? Dates! Oats! Bananas! Eggs!

You will find all these healthy, nutritious and filling ingredients in this recipe for chai spiced banana bread. Now I don’t need to stress out at sehri time, looking around frantically for what to eat. Have a slice or two of this banana bread and I know I’m getting all the nutrients in!

To jazz it up a little, I added some chai spice and it really takes it to the next level.

You can toast a slice of this chai spiced banana bread and top it with peanut butter, almond butter or even nutella! Or top it with more bananas and berries! Let me know how you have yours in the comments below!


Chai spiced Banana Bread

A healthy chai-spiced banana bread featuring dates instead of sugar, oat flour instead of plain flour and coconut oil instead of butter
Prep Time30 mins
Cook Time35 mins
Course: Dessert, Side Dish, Snack
Cuisine: British, Indian
Keyword: chai spiced banana bread
Servings: 6


  • 1/3 cup coconut oil not melted
  • 3/4 cup dates, pitted and pureed could also use coconut sugar / date syrup
  • 1 and 3/4 cup oat flour (ground oats) can substitute with almond flour or coconut flour
  • 4 ripe bananas peeled and mashed
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp chai spice heaped
  • 1/2 tsp cardamom powder
  • 1/2 tsp cinnamon powder
  • pinch of salt
  • 1 tsp baking soda


  • Beginning with the prep, grind your oats into a flour consistency using a blender or a food processor. I used a dry grinder. If you don't have any of these gadgets, replace the oat flour with shop bought almond flour or coconut flour.
  • Next, make the date puree / paste. Pit your dates and place into a wet grinder/food processor with 2-3 tsps of water and blend into a paste/puree. You can also do this by hand. Pit your dates and place them in a bowl. Pour over half a cup of hot water and let sit for 5 minutes. Then place into a microwave for one minute. Remove and mash with a fork until you have a rough puree-like consistency.
  • Pre-heat oven to 170°C fan. Grease a 9" by 5" loaf tin / use a loaf tin liner like I did!
  • In a bowl, cream the date puree and coconut oil by hand using a whisk/ wooden spoon or using a hand mixer. Luckily, this isn't an intense process like creaming butter and sugar, so it is fairly easy to do by hand. Cream for a few minutes until well-incorporated.
  • Add eggs and vanilla essence, mix in until combined and thicker.
  • Add mashed bananas and mix to combine.
  • In a separate bowl, add the oat flour, chai spice, cinnamon, cardamom, salt and baking soda – whisk to combine.
  • Add the dry ingredients to the wet and mix until combined and incorporated with no more flour visible.
  • Pour into your loaf tin and smooth the top using a spatula.
  • Place into oven for 30-35 minutes or until a skewer comes out clean.
  • If you didn't use a tin liner, then run a butter knife around the edges of the tin. Let sit for 10 minutes before turning over and removing from tin.
  • Allow the banana bread to cool before slicing and serving.

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