Fudgy cardamom banana bread

Fudgy cardamom banana bread

Based on 10 ratings
jklemaitre

jklemaitre

Community member

"This is a high protein staple for mid-morning tea or a nutritious kickoff. It lasts well in a sealed container—whether it makes it to storage in the first place is an entirely different matter. Bred in a student kitchen amidst the frenzy of looming deadlines, this is quite the humble power pack."

Difficulty

Medium 👍

Preparation

35 min

Baking

60 min

Resting

120 min

Ingredients

2Servings
½
bananas (overripe)
g
oats
cloves
½
cardamom pods
31⅔ g
butter (soft, divided)
tbsp
honey
tsp
whiskey
tsp
vanilla extract
tsp
cinnamon
egg
8⅓ ml
heavy cream
25 g
rye flour (stone-ground)
8⅓ g
pea protein
¼ tsp
baking soda
tbsp
desiccated coconut
butter for greasing
MetricImperial

Utensils

small pot, whisk, large mixing bowl, sieve, oven, loaf pan, small frying pan, cooling rack, airtight container

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How-To Videos

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Homemade vanilla extract

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How to toast nuts

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How to test a cake for doneness

how-to-measure

How to measure

Nutrition per serving

Cal215
Fat15 g
Protein2 g
Carb17 g
  • Step 1/4

    • g oats
    • cloves
    • ½ cardamom pods
    • 29⅛ g butter (soft)
    • tbsp honey
    • tsp whiskey
    • tsp vanilla extract
    • tsp cinnamon
    • ½ bananas (overripe)
    • 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

    • tbsp desiccated coconut
    • 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!

    Fudgy cardamom banana bread

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