Description
This Vegan Cardamom Guava Banana Bread is a delightful twist on classic banana bread, enriched with aromatic cardamom and sweet guava pulp. Perfectly moist and fragrant, it combines ripe bananas, fresh guava, and a hint of lime zest, making it an irresistible vegan treat ideal for breakfast or a cozy snack.
Ingredients
Scale
Fruit Base
- 1 cup ripe banana, mashed (approximately 2 medium bananas)
- 3/4 cup guava pulp, fresh or canned, strained if seedy
- Zest of 1 lime
Wet Ingredients
- 1/2 cup light brown sugar
- 1/3 cup neutral oil such as sunflower or canola
- 1/4 cup unsweetened plant-based milk (almond, oat, or soy)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Toppings
- 1/3 cup chopped walnuts or pecans
- 2 tablespoons coarse sugar for sprinkling
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the bread.
- Combine Fruit Base: In a large mixing bowl, mash the ripe bananas until they are smooth. Stir in the guava pulp and lime zest, mixing well to combine the fruity flavors evenly.
- Incorporate Wet Components: Add the light brown sugar, neutral oil, plant-based milk, and vanilla extract to the banana and guava mixture. Mix thoroughly until all wet ingredients are fully incorporated.
- Whisk Dry Components: In a separate bowl, whisk together the all-purpose flour, ground cardamom, baking soda, baking powder, and salt, ensuring the dry ingredients are well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Add Optional Ingredients: Fold in the chopped walnuts or pecans evenly through the batter if using for a pleasant crunch and added texture.
- Fill and Finish Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the surface with coarse sugar if you desire a sweet, crunchy topping.
- Bake Bread: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Release: Once baked, allow the bread to cool in the pan for about 10 minutes. Then carefully turn it out onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure bananas are very ripe for optimal sweetness and moisture.
- If fresh guava isn’t available, canned guava pulp works well; strain to remove seeds.
- You can substitute nuts with seeds or omit them for a nut-free version.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust baking time slightly if using a different loaf pan size.
