Recipe: Cardamom Banana Quick Bread
By Jennifer Iserloh
Get your healthy hazelnut fix from this easy-to-make loaf (much lighter than heavy old banana you’ve had in the past.) Plus, in 2006 the National Heart, Lung, and Blood Institute found that potassium from bananas may help reduce the risk of kidney stones and bone loss. Beat that, frozen pound cake!
Cardamom Banana Quick Bread
Makes one 9-by-5-inch loaf.
6 tablespoons (3/4 stick) trans-fat free, margarine, at room temperature
1 cup brown sugar
2 or 3 very ripe bananas, coarsely mashed (about 1 1/2 cups)
3 egg whites
3/4 cup low-fat, 1% buttermilk
2 cups whole wheat flour
1 teaspoon baking soda
1 tsp baking powder
1 tsp ground cardamom
1/4 tsp salt
1/2 cup coarsely chopped walnuts or hazelnuts
Non-stick cooking spray
Preheat an oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
In a large bowl, beat margarine and sugar with an electric mixer on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
In another large bowl, stir together the flour, baking soda, baking powder, cardamom, salt and nuts. Add the flour mixture to the banana mixture and stir with a wooden spoon just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.
Pour the batter into the prepared pan. Place on a cookie sheet and bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 50 to 55 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack to cool completely. Cut into thick slices to serve or store tightly wrapped in aluminum foil or plastic wrap for up to 5 days.
More cardamom-inspired recipes from our in-house chef, Jennifer Iserloh:
Oatmeal Cookies with Cardamom, Apricots and Walnuts
Ten-minute Tilapia with Cardamom and Cilantro