Banana-Cardamom Bread

Recipe courtesy of Alaina Sullivan at Palate | Palette | Plate

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Ingredients

  • 1 to 1 1/2 cup mashed ripe banana (about 3)
  • 2 eggs, lightly beaten
  • 1/2 cup brown sugar
  • Scant 1/4 cup honey
  • 1/3 cup California Olive Ranch extra virgin olive oil
  • 1 tsp vanilla extract
  • 1/4 cup plain yogurt
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • Old-fashioned oats, for sprinkling

Directions

  1. Preheat oven to 350°F. Grease two loaf pans with California Olive Ranch extra virgin olive oil.
  2. Place bananas in a glass bowl, mash a bit, and place in preheating oven for 5 to 10 minutes to allow them to heat up, and release their liquid. Remove from oven, and gently finish mashing bananas with a fork.
  3. In a medium bowl, whisk together flours, salt, baking soda, baking powder, cardamom, and cinnamon. Set aside.
  4. In another large bowl, crack eggs, beat lightly, then add brown sugar, honey, California Olive Ranch extra virgin olive oil, vanilla, and yogurt. Whisk until mixture is smooth.
  5. Add dry ingredients to the wet, and fold in bananas. Mix until well-combined.
  6. With a spatula, scrape the batter into the two greased loaf pans. Sprinkle tops with old-fashioned oats.
  7. Bake for about 30 minutes, or until a toothpick comes out clean. Remove from oven and let loaves rest in pans for 5 – 10 minutes. Use a knife or spatula to loosen all four sides, then flip and tap the bottom to release the bread. Move loaves to a rack to cool completely before serving.

Time

50 minutes

Level

Easy

Yield

2 Small Loaves
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