Banana Bread with Chai Streusel

A twist on the beginning of lockdown dessert nobody could get enough of!


Shopping cart: Zero waste masala chai spice dust 


For the streusel

  • ¼ c brown sugar
  • ⅛ cup flour
  • ⅛ cup oats 
  • ½ t zero waste chai dust 
  • 3 Tbs cold salted butter

For the banana bread

  • 1/2 cup (1 stick butter) butter, softened
  • 1 cup sugar
  • 2 eggs 
  • 1 1/2 cups flour - 180 g 
  • 1 tsp. baking soda
  • 1/4 tsp. Salt 
  • 1 cup mashed bananas, about 3
  • 1/2 cup sour cream or yogurt
  • 1 tsp. Vanilla
  • ½ t Zero waste chai dust 
  • ½ c pecans 

To make the streusel

  • Cut butter into small cubes. Store in the refrigerated while you measure out your dry ingredients. 
  • Once everything is measured, place all ingredients in a food processor and pulse until crumbly. Store in the refrigerator while you make the banana bread batter.


For the banana bread

  • Preheat oven to 350 degrees. Grease one 9-inch loaf pan and line the bottom with parchment paper. 
  • In a large bowl, cream the butter with sugar until light and fluffy (about 5 minutes, longer than you think). Add the eggs and mix well.
  • Add the sour cream, bananas, and vanilla; stir well.
  • Whisk together the flour, baking soda, chai dust and salt. Combine with the butter mixture and stir just until incorporated.
  • Pour into prepared pan then pour an even layer of the streusel on top. The entire batter should be covered with streusel.
  • Bake for about 1 hour to 1 hour & 10 min
  • Cool for 15 minutes and then turn the loaf out onto a rack.