Chai infused home baked banana & blueberry loaf.

A delicious home baked meal is often associated with comfort food – just simply close your eyes and the words ‘home baking’ can evoke thoughts of warm scones, whipped up chocolate brownies, cakes, macaroons or creative indulgent cupcakes… which makes us think: is there a therapeutic value that is beneficial to mental health?
Well John Whaite (Winner from the Great British Bake off) certainly thinks so!  He has found that baking has helped lift his depression, stating “it wasn’t a cure but it certainly helped”.
It turns out that baking is more than just making something sweet to eat and it can be accompanied with a host of psychological benefits especially when baking for others. “Baking has the benefit of allowing people creative expression,” says associate professor of psychological and brain sciences at Boston University, Donna Pincus. “There’s a lot of literature for connection between creative expression and overall wellbeing. Whether it’s painting or it’s making music [or baking], there is a stress relief that people get from having some kind of an outlet and a way to express themselves.”
We say here here – if baking is the source to unleashing creativity, whilst finding peace then get baking – the Chai infused banana and blueberry loaf is delish!


  • 2 mashed ripe banana
  • ¼ cup of fresh blueberries
  • ⅓ cup greek yogurt
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup granulated brown sugar
  • ½ cup packed brown sugar
  • 2¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1-2 Madura Te Chai leaf infusers


Preheat oven to 180 degrees.
Add banana to stand mixer and beat until mashed. Add blueberries, yogurt, butter, vanilla extract and eggs to stand mixer bowl and beat on medium speed until just blended. Add sugars and beat on medium just until blended.
In a separate bowl whisk flour, baking soda, salt, and contents of Te Chai leaf infusers. Add to banana mixture ½ cup at a time and gently beat just until blended.
Grease a 9 x 5-inch loaf pan (6 cup volume) with butter. Pour batter into pan and bake at 180° for 45-60 minutes (depending on oven) or until a wooden pick inserted in centre comes out clean. Cool 10 minutes in pan before removing – serve with a dollop of cream and homemade blueberry jam.