Crunchy Cardamom Bananabread

This bananabread has a little twist: I’ve added cardamom for some citrussy notes, making the bread less heavy and a crunchy topping for more interesting textures. It is a great way to use those spotty brown bananas.

If you don’t have overripe bananas lying around, just put some unpeeled ones in the oven for 15 minutes at 220oC . They will blacken, but they will be perfect on the inside. Watch out though: hot banana!

Stacked crunchy bananabread

Ingredients for this bananabread

  • 120gr unsalted butter
  • 4 tsp ground cardamom
  • 2 super ripe bananas
  • 90gr of caster sugar
  • 30gr of light brown sugar
  • 2 eggs
  • 2 tbsp greek yoghurt
  • 175gr flour
  • 1 tsp baking powder
  • pinch of salt
  • 2 tbsp sunflower seeds
  • 1 tbsp light brown sugar

Dishes you’ll make

  • Loaf pan
  • Fork
  • Mixer attachments
  • Mixing bowl
  • Spatula
  • Small chopper (I use this one)
Two slices of bananabread on a little plate

Let’s bake some bananabread!

  1. Line and grease your loaf pan with baking paper and preheat the oven to 170oC.
  2. Melt and brown your 120gr butter in a small saucepan. Take it off the heat and add your 3 tsp of ground cardamom. Mix through and let it cool in order to not scramble the eggs later. While the butter cools, mash the two bananas with a fork.
  3. Add the 120gr of sugar to a mixing bowl and add the butter. Then mix on high speed until it is well incorporated. Crack in the 2 eggs and 2 tbsp of greek yoghurt and mix briefly until combined. Tip in your 175gr of flour, 1 tsp of baking powder and the pinch of salt and fold through using the spatula. Put the banana bread mix into the lined loaf pan.
  4. Now add the 2 tbsp of sunflowerseeds and 1 tbsp of light brown sugar to the mini chopper and chop until it the seeds have broken down to an extent you like. Sprinkle on top of the banana bread. Bake the bananabread for 60- 75min or until a skewer comes out clean.

I hope you liked this crunchy cardamom bananabread as much as we did. Definitely let me know when you’ve made the recipe. You can leave a comment here or tag me on Instagram using @miek_eats. If you’d like to know what the difference is between baking powder and baking soda: check out this blog.

If a whole bananabread is just too much to eat you can freeze some slices for another day. Just make sure to label them and not keep them for over 3 months. I don’t like keeping it for too long, because the banana flavour can intensify.

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