This chai spice banana cake with caramel frosting is perfect for cosy autumn days! Packed with warming spices, sweet banana and a creamy caramel buttercream frosting!
If you’re looking for a sweet treat this cake really hits the spot. Chai spice pairs perfectly with banana and caramel and there is nothing better than the smell of this baking!
It’s pretty much complusary to fill your house will all the warming autumn spices at this time of year. In which case, you must bake this cake!
The best thing about this loaf cake is that it is super easy to make! One of the reasons I love loaf cakes so much (there are plenty on the blog!) is that they are so simple and still as delicious as a layer cake.
They are great for novice bakers and you really can’t go wrong icing it!
What is chai spice?
Chai spice is a mix of spices which include but are not limited to – cinnamon, ginger, cardamom, nutmeg, cloves and black pepper.
Masala chai tea originates from India and is made with the above spices, sugar and black tea. It’s super delicious, sweet and warming.
Whilst many recipes call for milk steeped in chai tea we are just going straight for chai spices in this recipe. Although if you want a much stronger chai flavour, you can easily do this!
What you’ll need for chai banana cake:
- Banana (really ripe ones)
- Plant milk (unsweetened almond, oat, soya)
- Neutral flavoured oil (canola/rapeseed)
- Soft brown sugar
- Plain flour
- Baking powder
- Chai spice (cinnamon, ginger, nutmeg, cardamom, cloves)
And here is what you’ll need for the salted caramel frosting:
- Coconut cream (solid part from a tin on coconut milk)
- Light brown sugar
- Salt (if you want salted caramel – highly recommend!)
- Vegan butter
- Icing sugar
You want brown spotty ripe bananas for this recipe – they are softer and sweeter and perfect for banana cake. You can use any vegan milk you like, just make sure it is unsweetened or it will alter the flavour. I find the best results with almond, oat and soya milk.
You can make the caramel plain or salted but I love the salty sweet mix so do recommend making it salted! You can use this recipe or the one below if you have a microwave.
How to make chai banana cake:
If you are using homemade caramel I would recommend doing this first so it has time to fully cool down. Place the coconut, brown sugar and vanilla in a large heatproof jug and place in the micrwave for 6 minutes.
Do this in 2 minute intervals and stir each time. Be careful as it will be really hot. It should be dark brown in colour and bubbly. It will thicken as it cools. Leave to cool whilst the you bake the cake.
In a large bowl seive the flour and baking powder. Mix and then add sugar and chai spice, mix to combine.
In a separate bowl, mash the banana in a bowl with the back of a fork until well smashed and mostly smooth. Add the milk, oil and vanilla and then pour into the dry mix.
Mix until just combined and then place in a 9″5 inch lined loaf tin. Pop in the oven for 40 minutes until a skewer comes out clean from the middle. Leave to fully cool.
Make the buttercream by mixing the butter and icing sugar together. Once the caramel is fully cooled add in 3/4 to the mixture and mix.
Once the cake is fully cooled, spoon the buttercream on top and then drizzle over the remaining caramel!
It will make 8-10 slices and keep for a few days in an air tight container!
For more loaf cake recipes you may enjoy these:
As always if you make this vegan chai banana cake with caramel frosting be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE 🙂
- 200g coconut cream (solid part from a tin of coconut milk)
- 65g soft brown sugar
- 1 tsp vanilla bean paste
- 1/2 tsp salt (if want salted caramel)
- 200g plain flour
- 1.5 tsp baking powder
- 100g soft brown sugar
- 2 tsp ground cinnamon
- 1.5 tsp groung ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 3 ripe bananas
- 90ml unsweetened almond milk (or oat/soya)
- 75ml rapeseed/canola oil
- 1 tbsp vanilla bean paste
- Caramel from above
- 130g vegan block butter
- 160g icing sugar
- Pre heat oven to 180C/350F. Line and grease a 9x5" loaf tin.
- Start by making the vegan caramel. Place the ingredients in a large heatproof jug and place in the microwave for 6 minutes on high. Check and stir after 2 minute intervals. Be careful as it will get really hot. It should be dark brown and bubbling. Leave to cool.
- In a large bowl, sift the flour, baking powder and spices. Add the brown sugar and mix until combined.
- In a separate bowl mash the bananas with a back of a fork until well mashed and mostly soft. Add the milk, oil and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Pour into the loaf tin and bake for 40 minutes until a toothpick comes out clean from the middle.
- Transfer to a cooling rack and leave to cool.
- Beat the vegan butter and icing sugar until light and fluffy. When the caramel is cooled, and 3/4 of it and mix again.
- When the loaf is fully cooled, spoon the frosting on top and drizzle over the remaining caramel!
- Slice, serve and enjoy! Best eaten same day but will last 2-3 days in an airtight container.
You can use shop bought caramel (Nature's Charm do a vegan one)
Use a vegan block butter rather than a spread (I use Flora Plant unsalted)