Vanilla and cardamom banana bread, the famous sweet banana bread from the United States. It’s made with a puree of ripe bananas to which the usual ingredients like sugar and flour are added, along with various spices or flavors like vanilla and cardamom in my case. If you’re looking for other vegan desserts
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 9×4 inch loaf pan
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 4 bananas (ripe)
- 1/2 cup brown sugar
- 1/3 cup soy milk
- 1 pinch fine salt
- 1 1/2 cups all-purpose flour
- 1 packet baking powder
- 1 teaspoon cardamom (ground)
- to taste vanilla
Tools
- 1 Bowl
- 1 Immersion Blender
- 1 Loaf Pan
- 1 Parchment Paper
- 1 Knife
Preparation of Vanilla and Cardamom Banana Bread
Peel 3 bananas, cut them into pieces, and place them in a bowl.
Using an immersion blender, blend the bananas until they become a puree.
Then add the milk, brown sugar, and blend to combine everything.
Now add the flour, sifted baking powder, vanilla, a pinch of salt, and cardamom to the banana mixture.
Blend to combine.
Wet and squeeze a sheet of parchment paper and line the loaf pan.
Pour the batter and finally cut the remaining banana in half and place it on top as a decoration.
Bake in a preheated oven at 340°F for 45 minutes. Before removing, do the toothpick test to check if it’s done.
And voilà… the vanilla and cardamom banana bread is ready to serve, perhaps with a cup of American coffee.
Useful Tips
In this recipe, I used half a packet of vanilla flavoring powder (Paneangeli), but it can easily be replaced with a vial of vanilla aroma, a teaspoon of vanilla extract, or the seeds of half a vanilla pod.
Regarding the cardamom, if you’ve never used it, I suggest adding it little by little, tasting the mixture, and if needed, adding more.
For the milk, you can use the plant-based milk you prefer, almond, coconut, oat…
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