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Fudgy cardamom banana bread

Based on 10 ratings

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 👍
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

Utensils

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

Nutrition per serving

Cal
215
Protein
2 g
Fat
15 g
Carb
17 g
  • Step 1/4

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

    • 50 ml heavy cream
    • 150 g rye flour (stone-ground)
    • 50 g pea protein
    • 1½ 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.

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