There’s always bananas in my house, whether for a quick on-the-go snack, or frozen in batches for smoothies or for a whipped frozen treat.
However, sometimes a few make their way absolutely nowhere, sitting somber in a bowl on the counter, their golden skin speckled with small brownish spots and laden with a sweetness that only comes from over-ripening.
This is the perfect recipe; the ingredients are few, and the time to prepare is minimal – a wonderful recipe for these late winter mornings when you want to bake something easy and blanket the house with a comforting aroma.
Aside from mashed bananas, you’ll need flour, sugar, eggs and vanilla. But as any baker or homemaker knows, it’s the subtle touches that elevate a simple recipe into something special. In this recipe, I’ve added a pinch of cardamom. It’s aromatic profile unfolds gently, blending seamlessly with the warmth of vanilla, and gives this loaf a wonderful profile. For a more pronounced flavor, feel free to add a little more, but I think the gentle hint is perfectly lovely.
The use of simple ingredients is what makes this an easy recipe to make on a whim. If you don’t usually have cardamom on hand, a little goes a long way; so if you buy a bottle now it will last for a while, and then you’ll have it on hand again for next time.
Did you Know?
Banana bread, as we know it today, has its origins in the United States during the Great Depression of the 1930s, when resourceful homemakers sought to utilize overripe bananas that would otherwise go to waste. The incorporation of bananas into bread not only provided a sweet flavor but also ensured a nutritional value, making it a popular choice for families. The first known recipes for banana bread appeared in local cookbooks and newspapers, leading to widespread adoption. Over the decades, banana bread has evolved, incorporating a variety of spices, nuts, chocolate chips and additional flavors, reflecting regional tastes and preferences.
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Every recipe tells a story, reminding us that in the hustle and bustle of life, it’s the little things, like the smell of fresh banana bread baking, that bring us the greatest comfort. If you give this recipe a go, please share it with me on Instagram, I’d love to see! Be sure to tag me @chasingtheseasons so I don’t miss it!
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Equipment
- 1 loaf pan
Ingredients
- parchment paper
- 1/2 cup salted butter, room temperature 8 tbsp or 1 stick
- 3/4 cup granulated sugar
- 3 ripe bananas medium or large sized, overly ripe even better
- 2 eggs, room temperature and lightly beaten
- 1½ tsp vanilla extract
- 1½ cups flour, all-purpose and unbleached
- 1 tsp baking soda
- 1/2 tsp ground cardamom
Instructions
- Preheat the oven to 350℉. Line a standard loaf pan (approx. 9 x 5 inch) with parchment paper, leave a bit of overhang to be able to pull the loaf out of the pan later.
- In the mixing bowl of a stand mixer, cream the butter and sugar.
- Mash the bananas with a fork until evenly mashed (see notes). Add them to the batter. Add the eggs and vanilla. Mix until just blended.
- In a separate bowl, whisk together flour, baking soda, and cardamom. Add to the batter. Mix until just blended. Scrape down the sides and bottom of the bowl with a rubber spatula and briefly mix again to incorporate.
- Pour the batter into the loaf pan. Bake for 55-60 minutes or until a toothpick or thin knife inserted into the center comes out clean or with just a scant amount or batter. Allow the loaf to rest 10 minutes before lifting out onto a cooling rack. Let the loaf cool for 1 hour before slicing.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
