Cardamom Banana Bread
This cardamom banana bread is incredibly moist, tender, and packed with rich banana flavor. 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!
Equipment
- 9X5 inch metal baking pan
- Measuring cups or kitchen scale
- Measuring Spoons
- Parchment Paper
Ingredients
- 3 bananas (medium/large) very overripe, almost black, 7-8 inches
- ¼ cup (52 grams) vegetable oil
- 4 tablespoons (56 grams) unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ¾ cup (168 grams) granulated sugar
- ¼ cup (64 grams) dark brown sugar, packed dark is best
- ½ cup (120 grams) sour cream full fat, room temperature
- 2 large eggs room temperature
- 1 and ½ cups (202 grams) all purpose flour *use the fluff and spoon method if not weighing, see notes
- 1 and ½ teaspoons ground cardamom
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
Instructions
Cardamom Banana Bread
- Preheat your oven to 350°F. Line a 9X5 inch 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, 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.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 60-70 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.
Notes
*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
*feel free to brown your butter for a nutty twist, or serve with brown butter!
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.
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.
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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.