Cardamom Banana Bread
Elevate your classic banana bread game with this fragrant and irresistibly moist Cardamom Banana Bread. This easy-to-make recipe combines the comforting sweetness of ripe bananas with the warm, aromatic spice of ground cardamom, while a hint of cinnamon adds a cozy depth of flavor. Melted butter and a touch of creamy yogurt or sour cream give the loaf its tender crumb, making every bite incredibly soft and satisfying. For extra texture and a nutty crunch, optional chopped walnuts or pecans can be folded in. Perfect as a breakfast treat, an afternoon snack, or a delightful dessert, this cardamom-infused banana bread bakes up beautifully golden in just about an hour. It’s simple, flavorful, and destined to become your new go-to loaf recipe.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 113 grams unsalted butter, melted
- 150 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 60 grams plain yogurt or sour cream
- 75 grams chopped walnuts or pecans (optional)
Instructions
Preheat the oven to 175°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth.
Stir in the melted butter, ensuring it is fully combined with the bananas.
Add the granulated sugar, eggs, and vanilla extract to the bowl. Whisk together until smooth and fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cardamom, ground cinnamon, and salt.
Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix; stir until just combined.
Add the plain yogurt or sour cream to the batter and gently mix it in until the texture is consistent.
If using, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly.
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 before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 25.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 261 mg | 6% | |
*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.
