Cardamom Banana Bread
As soon as the temps drop and winter strikes, I’m craving nothing but cozy, sweet treats. This cardamom banana bread fits the bill perfectly. It’s soft, ever so lightly spiced, and naturally sweet. The cardamom adds a delicate floral note that truly makes this bread a go-to for beating the winter blues. I've made this loaf using both 1:1 gluten free flour and all purpose, so it’s easy to adapt for different needs. Provecho amigos!
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
12
Serves: 12
Ingredients
- 2 cups2 cups2 cups All Purpose Flour, Can substitute for 1:1 gluten free flour
- 1 tsp1 tsp1 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Cinnamon, Ground
- 0.2 - 0.25 tsp0.2 - 0.25 tsp0.2 - 0.25 tsp Cardamom, Ground
- 0.5 cup0.5 cup0.5 cup Butter, Unsalted, Softened to room temperature
- 0.75 cup0.75 cup0.75 cup Light Brown Sugar
- 2 whole2 whole2 whole Eggs, Room temperature
- 0.333 cup0.333 cup0.333 cup Plain Greek Yogurt, Can substitute sour cream
- 3 - 4 whole3 - 4 whole3 - 4 whole Banana, Overly ripened and mashed, see note below*
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 - 1.5 Tbsp1 - 1.5 Tbsp1 - 1.5 Tbsp Metolius Chai Latte Concentrate, Completely optional, but adds a nice chai flavor
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350F.
- In a medium bowl, whisk the flour, baking soda, salt, cardamom, and cinnamon together. Set aside.
- In a large bowl, beat the butter and brown sugar together until smooth and creamy, about 3 minutes.
- Add the eggs one at a time, mixing well after each egg. Scrape the sides of the bowl, if needed.
- Mix in the yogurt, vanilla, chai latte concentrate, and mashed bananas until everything is combined.
- Slowly add the dry ingredients and mix on low speed just until everything comes together. Don’t over-mix, your batter will be thick.
- Pour the batter into your prepared 9x5 baking pan and spread it out evenly.
- Bake for 60–65 minutes. **Halfway through, loosely cover the pan with foil so the top doesn’t get too burnt.
- The bread is done when a toothpick in the center comes out mostly clean, with just a few moist crumbs.
- Cool the bread in the pan on a cooling rack for 1 hour.
- Take the bread out of the pan and let it cool completely on the rack before slicing and serving.
- I like serving as is, or with a little knob of butter and flakey salt. Provecho!
Notes
*Aim to use bananas that have ripened on your counter until they’re dark brown. I also love using frozen bananas in this recipe, just be sure they're fully thawed first. These loaves freeze really well if you'd like to batch make a few and gift to others for the holidays. See wrapping idea in photos. To reheat: I think this bread tastes EXTREMELY well, dare I say almost better toasted in the air fryer or toaster. It adds a little crunch to the bread, that makes it almost sweeter. Try it out and let me know what you think!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Desserts Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 239 |
| Fat: | 8 g |
| Carbohydrates: | 36 g |
| Protein: | 7 g |
| Cholesterol: | 21 g |
| Sodium: | 155 mg |
| Fiber: | 2 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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