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Cardamom & Hazelnut Banana Bread
recipe
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Brooklyn
Cardamom & Hazelnut Banana Bread
Micole Rondinone
Micole Rondinone
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$1.00
This is my take Kristen Miglore's banana bread using hazelnuts and a hint of ground cardamom for a version that’s just extra-extra cozy in all the right ways. The recipe yields one 9”x5” loaf. It is also adaptable with Gluten Free Baking Flour for my GF baddies!
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You Need

1 loaf
  • 1/2 cup (226 grams) unsalted butter, melted, plus more for buttering the pans
  • 3 very ripe large bananas (frozen and thawed work great)
  • 0.87 cups (175 grams) granulated sugar
  • 2 large eggs
  • 1 1/4 cups (157.50 grams) all-purpose flour, or Gluten Free Baking Flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1/2 cup (113 grams) finely chopped hazelnuts
  • 1/4-1/2 teaspoon ground cardamom, depending on how much cardamom flavor you want
  • Turbinado or other sugar for sprinkling on top (optional)

    • How To

    1. Preheat your oven to 350°F.
    2. Mash your ripe bananas in a medium-sized bowl using a large fork. Once mashed, add butter, sugar, and eggs. Mix until well-combined.
    3. In another medium-sized bowl, add your dry ingredients: flour, salt, ground cardamom, and baking soda. Whisk all the dry ingredients together to ensure there are no lumps and that they are thoroughly combined.
    4. Add dry ingredients to the bowl with the wet banana mixture. Stir until the flour is nearly all the way combined with the wet ingredients. Add your chopped hazelnuts and finish stirring until no flour is visible, making sure to scrape down the bottom and sides of the bowl.
    5. Butter the sides and bottom of a 9”x5” inch loaf pan. Optionally, sprinkle the top with a thin layer of turbinado or other raw sugar before baking.
    6. Bake for about 35-45 minutes, until a cake tester, paring knife, or toothpick can be inserted into the center and come out with no visibly wet batter (moist crumbs clinging are okay). If using a shallower pan, bake for less time.
    7. Once removed from the oven, let the loaf cool for 15-30 minutes. Unmold and wrap tightly in parchment and then a layer of tin foil or beeswax food wrap. Keep covered at room temperature.