Cardamom Banana Bread

Cardamom banana bread is a delicious twist on regular banana bread. The aromatic cardamom infuses every bite of this moist and flavorful bread, while the ripe bananas add a natural sweetness. It’s a scrumptious treat for breakfast, a snack or any time of day!

Want some more quick bread recipes? You’ll love my Cardamom Banana Bread, Glazed Lemon Poppy Seed Zucchini Bread, or Brown Butter Cinnamon Rye Banana Bread!

Why You’ll Love This Recipe

• It’s easy to make: This recipe uses ingredients you already have on hand, and you don’t need any special equipment! All you need is a couple of bowls, a whisk or fork and a loaf pan.
• No waste: This recipe is a great way to use your overripe bananas. Instead of throwing them away, make this cardamom banana bread or my brown butter cinnamon rye banana bread.
• The cardamom: The warm and aromatic notes of cardamom beautifully complement the natural sweetness of ripe bananas. You’re going to love this combination of flavors!
• It freezes well: Make a double batch and freeze a loaf in individual slices. That way when you’re craving a sweet, you can just grab a slice and enjoy!

What Do Eggs Do In Baking?

Funny story, I recently made this bread, and I must have had a lot on my mind because I completely forgot to add the eggs! Just left them sitting out on the counter. I didn’t realize it until I’d but the bread in the oven. To my surprise, it actually wasn’t a total disaster and it tasted pretty good.

That’s one of the things I love about quick bread. It’s so much more forgiving than baking a loaf of sourdough or rye bread. So, it got me thinking, what exactly do eggs do in baking? I did some research and here’s what I found:

1. Structure and Binding: Eggs provide structure and stability to quick bread by coagulating and setting during the baking process. The proteins in eggs help give the bread its structure and prevent it from crumbling. They act as a binding agent, holding the ingredients together and contributing to the overall texture of the bread.
2. Leavening and Volume: Eggs contribute to the leavening process in quick bread. When beaten or whisked, eggs incorporate air into the batter. During baking, the air trapped in the eggs expands due to heat, creating steam that helps the bread rise and provides volume to the final product.
3. Moisture: Eggs add moisture to quick bread, resulting in a tender and moist texture. The water content in eggs helps hydrate the dry ingredients, creating a desirable crumb and preventing the bread from becoming dry and dense.
4. Flavor and Color: Eggs contribute to the flavor profile of quick bread. They add richness and depth to the taste, enhancing the overall flavor experience. Additionally, eggs can also contribute to the color of the bread, giving it a desirable golden or yellow hue.
5. Emulsification: The fat content in eggs aids in emulsifying the ingredients in the batter. This helps create a uniform and well-blended mixture, resulting in a consistent texture throughout the bread.
6. Shelf Life: Eggs can also contribute to the shelf life of quick bread. The proteins and fats in eggs help to retain moisture, which can extend the freshness of the bread, allowing it to stay moist for a longer period.

What Can I Use Instead of Eggs?

You can substitute eggs for ingredients such as applesauce, mashed bananas, yogurt, or buttermilk when baking. This is great to know, especially for those with egg allergies or dietary restrictions!

Note: I have not tested any egg alternatives in this recipe. If you do, please let me know how it works out for you in the comments!

Ingredients & Substitutions

• Overripe bananas: Overripe bananas are sweeter and have a more pronounced banana taste. They also add more moisture which makes for a more tender bread.
• Unsalted butter: I use unsalted butter when baking. Different brands of butter use varying amounts of salt in salted butter. Using unsalted butter will help give uniform results when baking. If you’re using salted butter, reduce or eliminate any additional salt.
• Ground cardamom: Adds a warm, slightly sweet, and spicy flavor to the bread, and enhances the natural sweetness of the bananas.
• White sugar(optional): Sometimes, if I’m feeling fancy, I like to sprinkle white sugar over the top of the batter right before I bake it. This creates a sweet and slightly crunchy crust on the surface of the bread.

See recipe card below for full ingredient measurements.

Variations

• Add nuts, like walnuts, pecans, pistachios or macadamias to add a little crunch.
• Mix in some chocolate. Try dark chocolate, milk chocolate, or white chocolate!
• Add the zest of an orange to the batter along with the cardamom for a citrusy kick. You can also drizzle an orange glaze on top for added sweetness.
• Mix shredded coconut into the batter and sprinkle some on top for an extra touch.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

• Preheat the oven to 350° F.
• Line a 9×5-inch loaf pan with parchment paper or grease it with butter or cooking spray.
• In a medium bowl, whisk together the flour, baking powder, cardamom, and salt. Set aside.

• In a large mixing bowl, melt the butter using either the microwave or the stovetop. If using the microwave, place the butter in a microwave-safe bowl and heat it until melted. If using the stovetop, melt the butter in a saucepan over low heat and then transfer it to the mixing bowl. I personally prefer to use the microwave because it’s quicker and there’s less dishes to clean!
• Add the bananas to the melted butter and mash the bananas with a fork. I like to leave small pieces of banana because I like the texture they add to the bread, but you can mash them to a smoother consistency if you prefer.

• Stir in brown sugar, eggs, and vanilla, mixing until blended.
• Add the flour mixture to the banana mixture and mix until just combined. Don’t overmix the batter otherwise the bread will be very dense and tough.

• Pour the batter into your prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
• Remove the bread from the oven and let it cool in the pan for 10 minutes. 
• Remove the bread from the pan and let it cool completely on a wire rack before serving.

Expert Tips

• Use very ripe bananas: The key to a flavorful banana bread is using really ripe bananas. Look for bananas with brown speckles on the peel. These bananas are sweeter and softer, which will enhance the taste and moisture of your bread.
• Don’t overmix the batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense and tough bread. A few lumps in the batter are perfectly fine.
• Test for doneness: To check if your cardamom banana bread is done, insert a toothpick or a skewer into the center. If it comes out clean or with a few moist crumbs, it’s ready. Avoid overbaking, as it can dry out the bread.
• Cool properly: Allow the banana bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Cooling in the pan helps the bread to set and prevents it from breaking apart.

Storage and Freezer Instructions

To store: Allow the cardamom banana bread to cool completely before storing. Wrap the loaf in plastic wrap or aluminum foil to prevent it from drying out. Store the bread on the counter at room temperature for 1-2 days, or store in the refrigerator for 4-5 days.

To freeze: Wait until the bread has completely cooled and wrap the loaf in plastic wrap or slice the loaf and wrap each slice individually in plastic wrap, and store in a freezer safe container or zip top bag for up to 3 months. When you’re ready to eat it, thaw it out at room temperature overnight.

More Recipes You’ll Love

• Brown Sugar Spiced Persimmon Bread
• Cardamom Cinnamon Rice Krispie Treats
• Swedish Blueberry Soup (Blåbärssoppa)
• No-Bake Orange Oatmeal Bliss Balls