Ginger Cardamom Banana Bread


What kind of monster doesn’t love banana bread? Well, maybe that just leaves more ginger cardamom banana bread for you.

I’ll be honest, I’m not a huge fan of bananas on their own. But a good banana bread is a whole different story. A good banana bread is soft, cake-like, moist, and has just the right amount of banana flavoring. That is this banana bread recipe in a nutshell, with the added kick of fresh ginger and freshly ground cardamom. You will not be sorry that you upgraded to a ginger cardamom banana bread, after tasting this.

This banana bread recipe is easy, tasty, and not ye’ old generic flavor combo of vanilla and banana. The cardamom lends a really nice deep earthy notes and the ginger brings in a little bit of the spicy freshness associated with ginger. Together with the sweetness of the banana this bread is amazing. Whether you’re planning to serve this as a sweet breakfast treat, dessert, or just a tea loaf. It’s just about all your could ask for as far as ease and flavor.

I’m not sad to admit that I had this lovely bread for breakfast this morning with a nice hot cup of ginger tea. Looking for more banana bread? Of course you are! It’s fabulous. Check out our cardamom banana bread, chai banana bread, and ginger chai banana bread. See we’ve been busy! And now may be banana’d out.

Ginger Cardamom Banana Bread

Course: DessertCuisine: American, Punjabi FusionDifficulty: Easy


Prep time


Cooking time




Resting time


Total time




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  • 1 3/4 cup all purpose flour

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 3/4 tsp salt

  • 2 tsp cardamom, ground

  • 1 cup mashed overripe bananas (approximately 4 bananas)

  • 1/2 cup whole milk

  • 1 1/2 tbsp fresh ginger, grated

  • 1 tsp vanilla extract

  • 1/2 cup vegetable shortening

  • 1 cup sugar

  • 2 eggs, room temperature

  • 1 cup walnuts (optional)

Equipment/Specialty Items


  • 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, ginger 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.


  • If you want the extra banana on top – slice the banana length wise and place on top of batter before baking.

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Nutrition Facts

8 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 24.1g 37%
    • Saturated Fat 5.1g 25%
  • Cholesterol 42mg 15%
  • Sodium 280mg 12%
  • Amount Per Serving% Daily Value *
  • Potassium 394mg 12%
  • Total Carbohydrate 56.3g 19%
    • Dietary Fiber 2.8g 8%
    • Sugars 29.7g
  • Protein 8.9g 16%
  • Calcium 7%
  • Iron 13%
  • 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.

Join the Conversation

  1. Don’t I see a banana that has been sliced lengthwise on the top of the loaf??

    1. mistressghee Author says:

      Hi Teri,

      The banana on top is completely aesthetic – there is a note at the bottom of the recipe card indicating that if you’d like to add it just add in an additional banana sliced lengthwise before baking.

      I hope that helps!


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