Cardamom Banana Bread
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.
Equipment
- 9X5inch 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
- 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, packed 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.
- 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
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.
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.
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