Cardamom Banana Bread

An old favorite with an unexpected twist.

Banana bread is such a midwestern staple. I have made many underwhelming loaves in my life, some too sweet, some too mushy, some too dry.

This recipe is my answer to mediocre banana bread. It turns out fabulous every time and the cardamom gives it that kick in the pants to make people sit up and notice.

I once brought a loaf to work and had co-workers popping their heads in my office all day, asking for the recipe. You know it is good when busy doctors take the time to nosh on a slice. Also, no one could figure out what that delicious subtle flavor was….

Ingredients

2 cups all-purpose flour (284 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 1/4 teaspoons ground cardamom
2 cups mashed bananas from very ripe bananas
¾ cup packed dark brown sugar (149 grams) (you can use light brown as well)
2 large eggs
2 teaspoons vanilla extract

Instructions

1. Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan and line bottom with parchment.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.

3. In a heavy bottomed pan, melt the butter over medium heat and continue to cook, swirling the pan often, until the butter is fragrant and deep brown, about 2 to 3 minutes but it can take up to 5 or 6. Remove the pan from the heat and whisk in the cardamom. Do this immediately to bloom the spice! Add the bananas, being careful of hot spatters, and whisk until combined.

4. Add the brown sugar, eggs, and vanilla, then whisk until smooth. Add the banana mixture to the flour mixture and fold in until just combined.

5. Transfer the batter to the pan and bake until the loaf is well-browned and a toothpick inserted in at the center comes out clean, about 50 minutes, rotating the loaf halfway through.

6. Cool the bread in the pan on a wire rack for 15 minutes before removing from the pan. I like to store in the pan and cover the cut edge with aluminum foil to preserve the crispy crust.