Fudgy cardamom banana bread

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!