Cardamon Hazelnut Banana Bread

Cardamon Hazelnut Banana Bread

Cardamon Hazelnut Banana Bread | Erica Robbin

  • Servings: 9-12 squares
  • Difficulty: Easy
  • Print

An autumnal twist on traditional banana bread.

I love cardamon. It’s probably my most favorite spice, though nutmeg is a very close second. I just love the warm, autumnal characteristic that it has. It’s a great spice to be the star of the show and an enhancement for many recipes. I love it in baked goods and it’s a wonderful ingredient in savory dishes such as curry or cardamon-scented rice.

Here is a banana bread recipe celebrates the coziness we all cherish this time of year.



  • 1 cup unsalted butter
  • 1/2 cup firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cardamon
  • 1/2 teaspoon nutmeg
  • 2 ripe bananas
  • 1 cup toasted, chopped hazelnuts (set aside a couple of raw ones for the top)


  1. Preheat oven to 350 degrees F (177 C) and prepare 9×9 baking dish with butter or parchment paper.
  2. Cream together butter and sugar.
  3. Mix in eggs.
  4. In a separate bowl, combine flour, salt, baking soda, cardamon, nutmeg.
  5. Mix combined dry ingredients with wet ingredients, then incorporate banana and nuts.
  6. Pour batter into baking dish and sprinkle raw hazelnuts over top.
  7. Bake for about 30-50 minutes and enjoy warm with a pat of butter over top.

Cardamon Hazelnut Banana Bread | Erica Robbin
Cardamon Hazelnut Banana Bread | Erica Robbin

What is your favorite spice?


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