There are not enough superlative words to describe the soft and tempting aroma this banana bread is spreading into my home at this very moment.
Oh, and it has such an EXQUISITE taste, followed by a delicate and creamy texture, full of moisture and deliciousness. It certainly is the best banana bread recipe I ever baked!
It’s ideal to make it as a delicious dessert, or serve as a quick breakfast with jam, milk and tea.
I’m thrilled to share it with you. But most importantly, I’m delighted to reveal its secret – the unique combination of spices and ingredients. This is what makes the banana bread so AH-mazing.
You will realise how good BANANA, CARDAMOM and VANILLA blend with each other from the moment you taste them, until you savour them completely. And the best part is the culinary adventure. The minty and spicy scent of cardamom will send you right into the arms of warm and starry Arabian nights.
These three ingredients were destined to be together, exactly like Aladdin and Jasmine. Do you believe in destiny? I do, especially when it comes to the particular trio. But most importantly I am excited, dear reader, to know what is your opinion?
Read the recipe card below to find out about one of the best banana banana bread recipe.
- 150 g icing sugar
- 90 g Unsalted butter (melted)
- 2 eggs
- 2 overripe bananas (mashed) + 1 banana for topping
- 1 tsp ground Cardamom
- 1tsp baking soda
- 140 g flour (70g rye flour / 70 white flour)
Preheat the oven at 180 °C. Line the base and sides of a loaf tin with parchment paper and grease it with butter.
Melt butter in the microwave for 30 seconds. In a large bowl cream, the melted butter with icing sugar until they transform into a fluffy white paste. Then whisk in the eggs until smooth.
Carefully peel the overripe bananas and mash them thoroughly with a fork. Fold them into the forming batter.
Mix one tablespoon of vanilla extract, cardamom and baking soda into the bowl. Then, gradually stir in flour, mix until the batter is smooth and ingredients are well combined.
Pour all the batter into the greased thin. Top with banana slices.
Place the thin in the middle rack of the oven and bake for 50 minutes. Verify if the middle is cooked thoroughly by sticking a toothpick into it. If the toothpick is clean, it means that the banana bread is ready to be cooled and served.
Tips & Notes
- Nutrition is per one serving which equals ~ 65 grams.
- Icing sugar is the same thing as powdered sugar. Its ability to quickly blend with the rest of the ingredients is useful and time sparing.
- Rye flour is a gluten-free flour produced from Rye grain and has a dark and dense texture. The only reason I included it is to add more nutritional value and consistency to banana bread.
Nutrition per Serving
*Important: All the nutrition values are based on McCance and Widdowson’s ‘composition of foods on the nutrient content of the UK food supply, thus may differ from your products.
The nutrition label is purely informative, we are not certified nutritionists.
If you loved this recipe, try our refreshing 5-min Berry Smoothie Bowl with cardamom as well. It’s awesome!
Did you enjoy this recipe? Do you have any questions about it or need help with any of the steps? We’re here for you!
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