Chai Caramel Banana Bread

Banana bread is one of those things that I just never seem to turn down. It’s one of my ultimate comfort foods. And, it seems I’m always trying to find new ways to change it up and keep it interesting.

Recently, Stonewall Kitchen sent me a couple of their new products to try. One of those was Vanilla Chai Caramel Sauce. I adore chai spices, and we all know I love caramel. With some ripe bananas on my kitchen counter, I knew combining the two was meant to be.

Chai caramel sauce is swirled into banana bread for a great quick bread that's full of flavor.

The banana bread itself holds no surprises. It’s pretty much a traditional banana bread with plenty of brown sugar, nuts, a bit of sour cream, and a hint of cinnamon. You could stop right there and be pretty happy with your freshly baked loaf of banana bread.

Add that Vanilla Chai Caramel Sauce to it, though, and you get something pretty amazing. That swirl of rich caramel and wonderful spices makes this bread pretty irresistible. It’s a perfect combination of flavors in my book. Be sure you have someone around for sharing, or you could easily get in trouble. This one tends to disappear quickly!

Scroll past the recipe for details on a great giveaway from Stonewall Kitchen!

Chai Caramel Banana Bread

Prep Time: 25 minutes

Cook Time: 1 hour

Yield: 10 to 12 servings

Chai Caramel Banana Bread


  • 1 & 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2-3 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup chopped pecans
  • 1/4 cup Vanilla Chai Caramel Sauce


Preheat oven to 350°. Generously grease a standard 9"x 5" loaf pan.

Whisk together flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, stir together butter, sugar, and brown sugar until combined. Add egg, bananas, and vanilla, and mix well.

Add flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined. Stir in pecans.

Transfer batter to prepared pan and spread evenly. Drop caramel by tablespoonfuls over the batter. Use a knife to swirl the caramel gently into the batter, only reaching about halfway down into the batter.*

Bake for 1 hour or until bread is browned and a pick inserted into the center comes out clean.

Cool in pan for 15 minutes. Then, run a knife around the edges of the bread and remove from pan to a wire rack to cool completely


*The caramel sauce will sink into the bread as it bakes. To avoid a mess, keep the swirling to the top half of the bread.

Stonewall Kitchen Giveaway | Bake or Break

Stonewall Kitchen has some great new products, including Vanilla Chai Caramel Sauce and Spicy Mexican Chocolate Sauce. And, one lucky Bake or Break reader will get their own jar of each!

See the widget below for entry details and requirements. Please note that the winner must be a U.S. resident 18 years or older. If you are unable to see the widget, make sure your browser is updated or try viewing this page in another browser.

Be sure to add bakeorbreak at gmail dot com to your contacts so that a winning email from me doesn’t end up in your spam folder. If a winner doesn’t respond to my email within 48 hours, another winner will be chosen.

Good luck!

a Rafflecopter giveaway

Stonewall Kitchen provided products for my own use and for this giveaway. All opinions written are my own.

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  1. What a great deep dark color this banana bread has — and the chair spice angle is brilliant! I love Stonewall Kitchen, when we lived on ‘the great island’ we were just over the bridge from their flagship store in Maine!

  2. Heather August 16, 2014 Reply

    I would love to try the Spicy Mexican Chocolate Sauce over vanilla ice cream!

  3. Sandy Headtke August 16, 2014 Reply

    Vanilla Chai Carmel sauce. Depending on how thick it is I would use this as a filling for shortbread cookies, or as a vanilla ice cream topping.

    • Sandy Headtke August 16, 2014 Reply

      Oops, I don’t read and follow directions.

  4. Marta P August 16, 2014 Reply

    I would love to try the Spicy Mexican Chocolate Sauce on my Choco Flan Cake. I know any of the two would be yummy on the Choco Flan Cake.

  5. Pam Sohan August 16, 2014 Reply

    Hmmmm that’s a tough choice. I really would like to make the banana bread, but I’m loving all things pepper right now with Hatch Chili peppers in season. It’s a tops up.

  6. Banana bread is the best! And that chai caramel swirl sounds fantastic:)

  7. Sherlyn August 16, 2014 Reply

    This sounds so good!

  8. Great recipe! Still comfort food, but a little more decadent with the caramel swirl!

  9. Joanne August 20, 2014 Reply

    Definitely a genius use of this caramel sauce! I mean chai and banana bread were just meant for each other.

  10. Heather B August 23, 2014 Reply

    The Vanilla Chai Caramel Sauce. I would use it in cookies first I think.

  11. Tricia L August 23, 2014 Reply

    Both flavors look like winners but I am especially anxious to try The Spicy Mexican Chocolate Sauce . Would it be possible for you to post a link where we can purchase these products. I have purchased the Red Pepper Jelly on several occasions but have not seen these new flavors on the shelves. Thanks!

  12. Karen McLain August 24, 2014 Reply

    would love the vanilla Chai!

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