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Fudgy cardamom banana bread
Ingredients
Utensils
small pot, whisk, large mixing bowl, sieve, oven, loaf pan, small frying pan, cooling rack, airtight container
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Homemade vanilla extract
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How to measure
Nutrition per serving
Step 1/ 4
- 7½ g oats
- ⅞ cloves
- ½ cardamom pods
- 29⅛ g butter (soft)
- ⅞ tbsp honey
- ⅛ tsp whiskey
- ⅛ tsp vanilla extract
- ⅛ tsp cinnamon
- ½ bananas (overripe)
- ⅛ egg
- small pot
- whisk
- large mixing bowl
Boil oats together with cloves and cardamom. Remove spices and set aside. In a bowl, whisk together part of the butter, honey, whiskey, vanilla extract, and cinnamon. Add the mashed bananas and egg and combine by hand to maintain the lumpy texture.
Step 2/ 4
- 8⅓ ml heavy cream
- 25 g rye flour (stone-ground)
- 8⅓ g pea protein
- ¼ tsp baking soda
- sieve
Continue stirring briskly by hand, combining the cooked oats, cream, sifted flour, pea protein, and bicarbonate of soda successively to obtain a sloppy batter. Let stand for 1 hr.
Step 3/ 4
- ⅓ tbsp desiccated coconut
- ⅛ tbsp butter
- butter for greasing
- oven
- loaf pan
- small frying pan
Pre-heat oven to 170°C/340°F. Grease a bread pan and pour the batter in in one go. Crack open and remove the seeds of the cardamom pods used in the oats. In a small frying pan, toast the seeds and coconut (alternatively, use oats or roughly-chopped almonds) in butter. While warm, pour over the top of the bread.
Step 4/ 4
- cooling rack
- airtight container
Bake in pre-heated oven at 170°C/340°F for approx. 1 hr. An inserted knife should come back sticky with banana sugar, but not wet or covered in batter. Allow to cool on a cooling rack for 1 hr., then transfer immediately to an airtight container to prevent drying out.
Enjoy your meal!
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