Preheat the oven to 180℃. Line a 9inch loaf tin with a little oil and baking paper.
In a medium bowl add the flour, baking powder, baking soda, tea powder, masala chai powder and salt. Stir to combine, set aside.
In a large mixing bowl, add the eggs and whisk to break them up. Add the oil and whisk again.
Add the sugar and vanilla. Whisk again. Add the banana and whisk well to ensure no lumps. Add the ginger and whisk.
Add half of the dry mixture whisk briefly. Add the buttermilk and whisk until smooth.
Add the rest of the dry ingredients and whisk well. Ensuring no lumps.
Pour into the prepared tin and sprinkle the top with the Demerara sugar and then the chopped almonds.
Bake in the middle rack for 50 mins until a tooth pick inserted comes out clean. It might take longer depending on the size of your tin.
Let it cool in the tin for 10 mins, remove and leave to cool on a wirer rack. Once cooled, slice and serve.