Cardamom Banana Bread

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All banana bread is good bread. But making a cardamom banana bread is like leveling your cooking skills up to 100.

Cardamom coupled with bananas is a wonderful combination. The bananas are sweet and provide a lot of flavor to the bread. However, it’s the cardamom that brings in a rich and earthy aromatic flavor, and really elevates the brilliance that is this bread. It’s like cardamom banana bread was meant to be.

I started to write about the history of cardamom and bananas and then decided it was stupid. It’s like when you Google,”How long does it take to roast asparagus?” Then you finally click on a blog for the answer, only to have to first read about how the blogger’s dad was born in Wyoming. So we’ll skip the basic ridiculousness of the history and pictures of how to stir things, shall we? And move straight into why this is great.

The best part about banana bread recipe, other than the bread itself, is that it’s really easy to make and really hard to screw up. Which is just frikking fabulous from time to time. Everything can’t always be complicated and difficult. Sometimes things should be easy peasy, chicken squeezy.

Now as a disclaimer, I feel obligated to tell you that there is no chicken in the recipe, nor where any chickens choked during the making of this recipe and post. Hehehe – get it – I made a joke. For those of you that have no idea what that means, I apologize, but I suggest NOT googling that. For those that do know what I mean, you’re welcome for the eye roll.

I mean come people! It’s banana bread. You don’t need long flowery writing about how the bananas and cardamom were ethically sources. Or how the milk only comes from happy cows. It’s banana bread – mash banana, mix with stuff, bake, eat with masala chai – nom nom nom!

Cardamom Banana Bread

5 from 1 vote
Course: DessertCuisine: American, Punjabi FusionDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

1

hour 

10

minutes
Resting time

15

minutes
Total time

1

hour 

20

minutes

Ingredients

  • 1 3/4 cup 1 3/4 all purpose flour

  • 2 tsp 2 baking powder

  • 1/4 tsp 1/4 baking soda

  • 3/4 tsp 3/4 salt

  • 2 tsp 2 cardamom, ground

  • 1 cup 1 mashed overripe bananas (approximately 4 bananas)

  • 1/2 cup 1/2 whole milk

  • 1 tsp 1 vanilla extract

  • 1/2 cup 1/2 vegetable shortening

  • 1 cup 1 sugar

  • 2 eggs, room temperature

  • 1 cup 1 walnuts (optional)

Equipment/Specialty Items

Directions

  • Preheat oven to 350 degrees F
  • Grease and flour 9 1/4 x 5 1/2 -inch loaf pan.
  • In a medium sized mixing bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
  • In a small bowl, mix bananas, milk, and vanilla.
  • Using an electric mixer or stand mixer, beat shortening until creamy. Approximately 2 minutes.
  • Gradually beat in sugar.
  • Beat in 1 egg at a time and beat for one minute between eggs.
  • Beat banana mixture and flour mixture alternately into the shortening mixture in 2 additions each.
  • If using walnuts, stir them in.
  • Transfer batter to prepared loaf pan.
  • Bake the banana bread till baked through and you can insert a knife or skewer into the center and it comes out clean. Approximately 60-70 minutes.
  • Remove from oven and cool in loaf pan for 5 minutes
  • Remove from loaf pan and cool on wire rack.
  • Once cool, serve or store by putting it in an air tight container.

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Nutrition Facts

8 servings per container


  • Amount Per ServingCalories457
  • % Daily Value *
  • Total Fat 24g 37%
    • Saturated Fat 5.1g 26%
  • Cholesterol 42mg 15%
  • Sodium 279mg 12%
  • Potassium 381mg 11%
  • Total Carbohydrate 55.6g 19%
    • Dietary Fiber 2.7g 11%
    • Sugars 29.6g
  • Protein 8.8g 18%

  • Calcium 7%
  • Iron 12%
  • Vitamin D 50%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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