Prep 10 mins
Cook 20 mins
I tweaked a favorite banana bread recipe to give it more texture and flavor. The cardamom adds an unexpected flavor and scent and all the additions really take ordinary banana bread to a delicious new level. Cardamom is a relative of the ginger plant. I make these as muffins because I am usually too impatient in the mornings to wait for an hour while a loaf bakes. If you want to make a loaf, I would lower the temp to 350 and bake a good while longer, just be sure not to bake it too long- you want it to stay moist. Be aware that some cardamom is fresher and stronger than others, so you may need to adjust the amount depending on how strong it is. Hope you enjoy these as much as we have!
- 1⁄2 cup butter, slightly softened (one stick)
- 3⁄4 cup brown sugar
- 2 eggs
- 2 1⁄2 cups mashed overripe bananas (this was about 6 medium)
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons cardamom
- 3⁄4 cup coconut
- 1 cup roughly chopped pecans
- Preheat oven to 375.
- Place muffin liners in pan, or grease pan.
- Cream butter and brown sugar.
- Add eggs to butter and sugar, combine.
- Add bananas, combine well.
- Combine flour, salt, soda and cardamom together and then add to sugar mixture, stir until barely incorporated.
- Stir in pecans and coconut.
- Spoon into muffin tins and bake for about 20 minutes, until center is just set, they won't brown very much.
- I love these spread with even *more* butter!