![['A close-up side view of a Chai Spice Banana Cake topped with caramel frosting.', 'Juicy banana cake with a caramel icing, displaying warm spice tones.', 'Side perspective of a Chai Spice Banana Cake, highlighting its moist texture and sweet frosting.', 'A detailed view of a beautifully layered Chai Spice Banana Cake with glossy caramel on top.']](https://quickflavorfix.com/wp-content/uploads/2026/07/chai-spice-banana-cake_1_U1.webp)
Chai Spice Banana Cake with Caramel Frosting
A moist banana cake infused with warming chai spices, topped with rich caramel frosting for a decadent treat.
Ingredients
Caramel
- 130 g vegan caramel (see recipe above)
- 160 g icing sugar
- 200 g plain flour
- 1.5 tsp baking powder
- 100 g soft brown sugar
- 2 tsp ground cinnamon
- 1.5 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 3 ripe bananas
- 90 ml unsweetened almond milk (or oat/soya)
- 75 ml rapeseed/canola oil
- 1 tbsp vanilla bean paste
- 200 g coconut cream (solid part from a tin of coconut milk)
- 65 g soft brown sugar
- 1 tsp vanilla bean paste
- 1/2 tsp salt (if want salted caramel)
Instructions
- Preheat oven to 180°C (350°F). Line and grease a 9x5" loaf tin.
- Make the caramel: combine ingredients in a microwave-safe jug, microwave for 6 minutes, stirring every 2 minutes. Cool before use.
- Mix dry ingredients: sift flour, baking powder, and spices; add brown sugar.
- Mash bananas, add milk, oil, and vanilla. Combine wet and dry ingredients, pour into tin, and bake for 40 minutes.
- Cool the cake, then frost with whipped vegan butter and icing sugar, drizzle with caramel, and serve.
Notes
For best flavor, use ripe bananas and fresh spices. Store in an airtight container for 2-3 days.