Fudgy cardamom banana bread

Fudgy cardamom banana bread

Based on 10 ratings

jklemaitre

“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. If you want to share your recipe on Kitchen Stories as well, simply send it to community@kitchenstories.com”

Difficulty

Medium 👍
35
min.
Preparation
60
min.
Baking
120
min.
Resting

Ingredients

Servings:-12+
bananas (overripe)
45 g oats
cloves
cardamom pods
190 g butter (soft, divided)
5 tbsp honey
1 tsp whiskey
1 tsp vanilla extract
1 tsp cinnamon
egg
50 ml heavy cream
150 g rye flour (stone-ground)
50 g pea protein
1½ tsp baking soda
2 tbsp desiccated coconut
butter for greasing
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
215
Protein
2g
Fat
15g
Carb
17g

Step 1/4

  • 45 oats
  • 5 cloves
  • 3 cardamom pods
  • 175 butter (soft)
  • 5 tbsp honey
  • 1 tsp whiskey
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3 bananas (overripe)
  • 1 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

  • 50 ml heavy cream
  • 150 rye flour (stone-ground)
  • 50 pea protein
  •  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

  • 2 tbsp desiccated coconut
  • 1 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.