Cardamom Coffee Banana Bread

Published Oct. 11, 2024

Preparation Details

Total Time: 1 hour 15 minutes (plus 15–20 minutes cooling)

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes (plus 15–20 minutes cooling)

Ingredients

For the Banana Bread

• 3 very ripe large bananas (about 1 pound) — Choose bananas with deep yellow skin and brown spots for maximum sweetness and moisture.

• ⅔ packed cup (146 grams) light brown sugar — Adds caramel depth; use dark brown sugar for richer flavor if preferred.

• ½ cup (115 grams) unsalted butter (1 stick), melted and slightly cooled — Cool to 40°C (104°F) to prevent scrambling eggs.

• ⅓ cup (75 grams) sour cream or whole-milk Greek yogurt — Greek yogurt adds tang; sour cream enhances tenderness.

• 2 large eggs — Use room-temperature eggs for better emulsification.

• 1 teaspoon vanilla extract — Pure vanilla for aromatic sweetness; substitute with vanilla bean paste for intensity.

• 2 cups (256 grams) all-purpose flour — Sift to remove lumps; ensures even texture.

• 1½ tablespoons instant espresso powder — For bold coffee notes; decaf option for low caffeine sensitivity.

• 1 teaspoon ground cardamom, preferably freshly ground — Freshly ground cardamom yields brighter floral notes.

• 1 teaspoon baking soda — Leavening agent; reacts with acids (banana/sour cream) to create air pockets.

• ½ teaspoon kosher salt (e.g., Diamond Crystal) — Balances sweetness; omit if using salted butter.

• 3 ounces (85 grams) dark (bittersweet) chocolate, chopped (about ½ cup) — 70–85% cocoa content; chocolate chunks add melty pockets.

For the Coffee Drizzle (Optional)

• 2 teaspoons instant espresso powder — Reinforces coffee flavor in the glaze.

• ⅓ cup (41 grams) unsifted powdered sugar — Sift for smooth texture; add 1–2 tsp water if too thick.

• Pinch kosher salt — Elevates sweetness in the glaze.

Step-by-Step Instructions

Step 1: Oven & Pan Prep

• Preheat oven to 350°F (175°C) and let it stabilize for 10 minutes.

• Line a 9×5-inch loaf pan with parchment paper, leaving 2-inch overhang on both long sides. This "sling" makes removal easier.

Step 2: Wet Ingredients Mix

• In a large bowl, mash bananas with a fork until mostly smooth (a few lumps are ideal for texture).

• Add cooled melted butter, brown sugar, sour cream, eggs, and vanilla. Whisk vigorously until fully incorporated—no need to overmix; the goal is a glossy, creamy base.

Step 3: Dry Ingredients & Chocolate

• In a separate bowl, sift flour, espresso powder, cardamom, baking soda, and salt.

• Add dry mix to wet ingredients in batches, stirring with a rubber spatula in a bottom-up, Z-shaped motion (avoid circular stirring to prevent gluten development). Mix until just combined—residual lumps are okay.

• Gently fold in chopped chocolate until evenly distributed.

Step 4: Baking

• Transfer batter to the prepared pan, smoothing the top with a spatula.

• Bake for 55–65 minutes. Test doneness by inserting a toothpick: it should come out with 2–3 moist crumbs (not wet batter or clean).

• Pro Tip: Rotate pan halfway through if oven has uneven heat to ensure even baking.

Step 5: Cooling & Glaze (If Using)

• Let bread cool in the pan for 10 minutes.

• Make the glaze: In a small bowl, mix espresso powder with 1–2 tsp warm water until dissolved. Add powdered sugar and salt, stirring to form a smooth, pourable glaze (add water if too thick).

Step 6: Final Assembly

• Run a thin knife around the edges to loosen. Lift the bread using the parchment sling, placing it on a wire rack.

• Peel off the top parchment; drizzle the glaze over the bread (excess will collect on the rack).

• Cool completely (30–60 minutes) before slicing with a sharp serrated knife.

Storage & Pro Tips

• Freezing: Wrap cooled bread tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight at room temperature before slicing.

• Caffeine-Free Option: Use decaf instant espresso powder in both the bread and glaze.

• Prep Ahead: Bake 1–2 days early, store in an airtight container at room temperature. Reheat briefly before serving if desired.

Reader Reviews

• "Success! Banana bread stayed moist for 4 days. Cardamom’s floral notes balanced the coffee’s bitterness perfectly. Pair with black coffee or tea for breakfast."

• "Adjusted: Reduced sugar by 1 tbsp and added sliced almonds on top. Baked 65 minutes (my oven runs hot). Complex, nutty, and extremely coffee-forward—addictive!"

• "Criticism: Hated banana bread, but this worked! Cardamom-coffee combo elevates sweet potato or apple breads (try Erin Jean’s apple butter loaf as a base)."

Expert Tips

• Banana Hack: Freeze overripe bananas (peel and slice, or keep whole) for up to 3 months. Thaw overnight, then squeeze into batter for convenience.

• Espresso Boost: For deeper coffee flavor, use 1 tbsp instant espresso + 2 tbsp hot water in the wet mix.

• Texture Tweak: For a crisper crust, brush the top with egg wash (1 egg + 1 tbsp water) halfway through baking.

Enjoy this coffee-kissed, cardamom-kissed twist on classic banana bread—ideal with a morning latte or as a snack!