A really good banana bread is like a dear friend. A friend that has been with you through thick and thin, and all of the in between. A constant in one’s life with fortitude that transcends the test of time.
Banana bread is enticing to the palate, earthy in color and fragrant in aroma. It never deviates. One can always count on consistent flavor. That is of course if one follows the recipe.
I would not be that one.
I had to do it. I had to deviate. I ended up deviating several times and thankfully ended up with this lovely little version of my most favorite banana bread.
Only spicier. 😉
Delicious Wishes and Loads of Love,
Spiced Banana Bread
¾ cup dark brown sugar or coconut palm sugar
¼ cup olive oil
1 large egg
1 cup mashed very ripe bananas (2-3 large bananas)
¾ cup buttermilk
2 cups flour (1 ½ cups all-purpose + ½ cup cake flour)
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon spice blend (if you don’t like coriander, omit; or sub with 3/4 teaspoon ground cardamom and 1/4 teaspoon ground cloves)
1 teaspoon coriander seeds
3 cardamom pods
Heat a small pan over high heat and toast the spices. Once toasted let them cool for a few minutes and then grind in a spice grinder. This should give you about 1 rounded teaspoon of spices.
Diagonally sliced bananas for garnish.
Pre-heat the oven to 400F. Grease a medium size loaf pan 9×5.
Mix together the sugar, olive oil and egg until smooth and blended. Add the mashed banana and buttermilk and blend until incorporated.
Mix together the flour, baking powder, baking soda, salt and spice blend. Gently mix the dry ingredients into the wet ingredients just until nicely incorporated.
Pour into the baking pan and lay sliced bananas diagonally onto the top of the batter. Sprinkle with brown sugar or coconut sugar.
Bake at 400F for about 15 minutes. Then turn the heat down to 350F and bake for another 30 minutes or until the bread is done.
Cool for about 10 minutes before slicing.
Check out these delicious Banana posts!