Cardamom,Espresso, Banana Bread
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings20
minutes45
minutesThis is so good. I feel like it is an adult version of banana bread. My kids LOVE my banana bread. I must say I have a following for my bread, but this was a welcome addition. I made two loaves, one with the espresso glaze and one without. My kids loved both, even my husband loved it as he doesn’t usually eat my banana bread. I had a small slice, which I toasted and it was delightful with a cup of tea. The flavors are wonderful and it is easy to make. Before baking it, I did follow the tip of sprinkling with raw sugar for an added crunch, which my family loved. The bread is great enjoyed after it comes out of the oven or the next day, sliced and eaten or heated/toasted and enjoyed. This recipe will make 2 loaves.
Ingredients
3 very ripe bananas (about a pound)
2/3 cup packed brown sugar
1 stick butter, melted and cooled
1/3 cup sour cream or I used vanilla whole milk greek yogurt
2 lg eggs
1 teaspoon vanilla
2 cups flour
1 1/2 Tablespoons instant espresso powder
1 teaspoon ground cardamom, preferably freshly ground
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 oz dark chocolate or bittersweet, chopped , about 1/2 cup
- Espresso Glaze, Optional
2 teaspoons instant espresso powder
1/3 cup unsifted powdered sugar
pinch of salt
Directions
- Preheat oven to 350. Line a 9×5 pan with parchment paper making sure to have the sides hang over to easily remove the bread.
- In a lag bowl, mash the bananas with a potato masher until smooth. Add the brown sugar, melted butter, sour cream or yogurt, eggs and vanilla. Whisk to combine.
- Add flour, espresso powder, cardamom, baking soda, and salt, stir until just combined. Do not overmix. gently fold in the chopped chocolate.
- Transfer batter to prepared pan, tap against the counter and if you want sprinkle with raw sugar before placing in the oven.
- Bake until toothpick inserted comes out with a few crumbs and the top has some bounce, about 45-55 minutes. Let cool in pan for 10 minutes then remove to cool on a wire rack.
- While the bread is cooling, make the glaze. Combine espresso powder, with 2 teaspoons of water in a small bowl to dissolve. Add the powdered sugar and stir with a whisk until smooth.
- Run a knife around the sides of the bread, lift it out of the pan and remove the parchment paper. Drizzle the glaze over the bread and allow to cool completely before enjoying. I have made this bread many times and the glaze is good but the bread is just as good with just a sprinkling of raw sugar on it before placing in the oven.
