This cardamom banana bread is scrumptious! It’s incredibly moist and packed with rich banana flavor, and the hint of cardamom adds a unique twist that makes it truly special. If you’re like me and often find yourself with overripe bananas, this recipe is the perfect solution!
What I love most about it is how easy it is to whip up—everything comes together in just one bowl, which means minimal cleanup. The secret to its tender crumb lies in the combination of sour cream, melted butter, and vegetable oil. This trio not only keeps the bread moist but also gives it a lovely richness.
Whether you enjoy it for breakfast, as a snack, or even as a dessert, this banana bread is sure to impress. Trust me, once you take a bite, you’ll be coming back for seconds!
Love treats like this? Check out banana pecan bread, my caramel coffee cake, cardamom cookies recipe, spiced banana cake, pumpkin chocolate chip cake, chocolate orange cake with ganache, almond blueberry cake, orange chocolate chip muffins, banana bread topping, and banoffee tart!
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Why you'll love this recipe
- Unique Flavor: The addition of cardamom introduces a warm, aromatic note that beautifully complements the natural sweetness of the bananas. This unexpected twist transforms a classic into something fun!
- Incredibly Moist: Each slice is not just soft but exceptionally moist, ensuring that the bread melts in your mouth. The perfect balance of ingredients creates a tender crumb!
- Easy to Make: This one-bowl recipe is designed for simplicity, meaning you can whip it up quickly without the hassle of multiple mixing bowls or complicated steps. Ideal for busy mornings or spontaneous baking sessions, it allows you to enjoy homemade goodness without the stress.
- Versatile Treat: This cardamom banana bread isn’t just for breakfast; it shines as a snack during the day or as a comforting dessert in the evening. Pair it with coffee, tea, or even a scoop of ice cream, and it easily adapts to any occasion.
- Perfect for Overripe Bananas: Instead of letting those overripe bananas go to waste, this recipe offers a delicious way to make use of them. It’s a win-win: reduce food waste while creating a mouthwatering treat that everyone will love! Check out my raspberry banana muffins too!
Equipment
Using a kitchen scale to measure your ingredients for this cardamom banana bread is a game-changer. When it comes to flour, packing it into measuring cups can lead to inconsistencies, resulting in a denser texture than desired. Weighing your ingredients ensures accuracy, which is crucial for achieving that perfect moist crumb. Plus, using a scale means fewer dishes to clean, making the baking process even simpler and more enjoyable. Trust me, it’s worth the extra step for a flawless loaf!
Ingredients
- Overripe Bananas: The key to this recipe is using bananas that are very brown or even black. The higher sugar content in overripe bananas enhances the sweetness and contributes to the moistness of the bread, resulting in a richer banana flavor.
- Sour Cream: Full-fat sour cream is a must for achieving tenderness in the bread. It adds moisture and helps with the crumb. I use sour cream in my chocolate caramel cake too!
- Cardamom: This spice brings a unique and aromatic flavor that elevates the banana bread. Its warm notes complement the sweetness of the bananas beautifully.
- Mix of Oil and Butter: Combining both vegetable oil and melted butter ensures a perfect balance of flavor and moisture. The butter adds richness and a lovely buttery taste, while the oil keeps the bread moist and tender over time.
- Salt: Kosher salt is essential, as it enhances the overall flavors in the bread and balances the sweetness, bringing all the ingredients together.
- Dark Brown Sugar: Using dark brown sugar is ideal because it contains more molasses, which contributes to a deeper flavor and adds extra moisture to the bread. I always use dark brown!
See recipe card below for quantities.
Substitutions
- Walnuts: Adding chopped walnuts brings an awesome crunch and nuttiness to the bread, complementing the soft texture and enhancing the overall flavor.
- Chocolate Chips: Incorporating chocolate chips adds a rich sweetness that pairs beautifully with the banana and cardamom. It's a perfect treat for chocolate lovers!
- Espresso Glaze: Drizzling an espresso glaze on top elevates the bread with a coffee-infused sweetness, adding a sophisticated touch that balances the flavors perfectly.
- Browning the Butter: Browning the butter before mixing it in introduces a nutty, caramelized flavor that enhances the richness of the bread, taking it to a whole new level of deliciousness!!
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step 1. Preheat your oven to 350°F. Line a 9X5inch metal baking pan with parchment paper, making sure it goes up and over the long sides. In a large mixing bowl, mash the very overripe bananas until smooth.
Step 2. Add the vegetable oil, vanilla extract, melted and cooled butter, granulated sugar, dark brown sugar, sour cream, and eggs to the mashed bananas.
Step 3. Mix until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground cardamom, and cinnamon until evenly mixed.
Step 4. Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix.
Step 5. Pour the batter into the prepared 9x5-inch metal baking pan, smoothing the top with a spatula.
Step 6. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Hint: Line the loaf pan with parchment paper, making sure it goes up and over the sides for easy removal.
Pro tips
- Don’t Over mix: Mixing just until combined is key to a tender crumb. Over mixing can lead to a gummy dense texture because bananas are involved as well.
- Cool the Melted Butter: Ensure that the melted butter isn’t hot when you add it to the mixture. Hot butter can cook the eggs and affect the final texture of the bread.
- Mash Bananas First: Mashing the bananas before adding them to the batter helps achieve a smoother consistency and ensures even distribution of flavor throughout the bread.
- Avoid Opening the Oven: Resist the temptation to peek inside while the bread is baking. Opening the oven can cause it to sink in the middle, ruining that lovely rise.
- Whisk Dry Ingredients Together: Whisking the dry ingredients before combining them with the wet ensures even distribution of baking soda, salt, and spices, leading to a more uniform rise and flavor.
FAQ
How should I store banana bread?
Store in an airtight container for up to 4 days at room temperature on the counter. I don't recommend refrigerating it, refrigerating baked goods dries them out!
Why did my cardamom banana bread sink?
Don't open the oven while the bread is baking, this can cause a temperature drop and will cause the batter to sink. Also, do not over mix the batter.
What if my bananas are not ripe enough?
You can roast bananas in the oven. I recommend waiting until the bananas are very spotty and almost black, if they aren't ripe enough the bread will lack flavor.
Storage
Room Temperature
Store the cooled down banana cardamom bread in an airtight container for up to 4 days on the counter.
Refrigerator
I don't recommend refrigerating baked goods, it dries them out!
Freezer
Place the cooled down bread in an airtight container for up to 2 months in the freezer. You can wrap in plastic wrap first for extra protection.
Related
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📖 Recipe
Cardamom Banana Bread
Equipment
- 9X5inch metal baking pan
- Measuring cups or kitchen scale
- Measuring Spoons
- Parchment Paper
Ingredients
- 3 bananas very overripe, almost black
- ¼ cup (52 grams) vegetable oil
- 1 teaspoon vanilla extract
- 4 tablespoons (56 grams) unsalted butter melted and cooled
- ¾ cup (168 grams) granulated sugar
- ¼ cup (64 grams) dark brown sugar dark is best
- ½ cup (120 grams) sour cream full fat, room temperature
- 2 large eggs room temperature
- 1 ½ cups (202 grams) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cardamom
- ¼ teaspoon cinnamon
Instructions
- Preheat your oven to 350°F. Line a 9X5inch metal baking pan with parchment paper, making sure it goes up and over the long sides.
- In a large mixing bowl, mash the very overripe bananas until smooth.
- Add the vegetable oil, vanilla extract, melted and cooled butter, granulated sugar, dark brown sugar, sour cream, and eggs to the mashed bananas. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground cardamom, and cinnamon until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix.
- Pour the batter into the prepared 9x5-inch metal baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Ashley says
So soft and full of flavor!
Lou C. says
Have not made a single thing from this website that was anything below 5 stars and this one is no exception. The cardamom is a great add and the bread is so moist and delicious!
Amanda says
Oh my gosh you are so kind Lou!! I really appreciate you taking the time to leave a thoughtful review! So happy you choose my recipes!
Jo says
This was perfectly moist and had lovely flavor!
Amanda Valsamis says
Yay, thank you so much!!