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Cardamon Hazelnut Banana Bread | Erica Robbin
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.
Credit: ericarobbin.com
Ingredients
- CARDAMON HAZELNUT BANANA BREAD:
- 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)
Directions
- CARDAMON HAZELNUT BANANA BREAD:
- Preheat oven to 350 degrees F (177 C) and prepare 9×9 baking dish with butter or parchment paper.
- Cream together butter and sugar.
- Mix in eggs.
- In a separate bowl, combine flour, salt, baking soda, cardamon, nutmeg.
- Mix combined dry ingredients with wet ingredients, then incorporate banana and nuts.
- Pour batter into baking dish and sprinkle raw hazelnuts over top.
- Bake for about 30-50 minutes and enjoy warm with a pat of butter over top.
What is your favorite spice?
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