If you adore the cozy comfort of banana bread but want something that bursts with exotic flavor and vibrant freshness, then this Vegan Cardamom Guava Banana Bread Recipe is going to become your absolute favorite in no time. Imagine moist, tender slices infused with fragrant cardamom and the tropical-sweet tang of guava that dances on your palate, all without any animal products. This bread’s magical combination of spices, fruit, and texture makes every bite feel like a little celebration—perfect for breakfast, an afternoon snack, or impressing guests at a casual brunch.
Ingredients You’ll Need
Don’t be intimidated by the variety—each ingredient here is simple and plays a crucial role in building the deep flavors and lush texture of this bread. From the natural sweetness of ripe bananas to the aromatic warmth of ground cardamom, these essentials come together in perfect harmony.
- Ripe banana (1 cup, mashed): Provides natural sweetness and moisture to keep the bread tender.
- Guava pulp (3/4 cup): Adds tropical fruity flavor and a subtle tang that elevates the banana’s sweetness.
- Lime zest (zest of 1 lime): Offers a bright citrus note that lightens the richness.
- Light brown sugar (1/2 cup): Adds caramel-like depth to the sweetness and enhances the moistness.
- Neutral oil (1/3 cup): Keeps the bread moist without overpowering the delicate flavors.
- Unsweetened plant-based milk (1/4 cup): Helps bind the ingredients while keeping it vegan and creamy.
- Vanilla extract (1 teaspoon): Rounds out the flavors with warmth and sweetness.
- All-purpose flour (2 cups): The structure-builder that gives this bread its soft yet sturdy texture.
- Ground cardamom (1 1/2 teaspoons): The star spice that brings an intoxicating aromatic note unique to this recipe.
- Baking soda (1 teaspoon): Ensures the bread rises nicely for a light crumb.
- Baking powder (1/2 teaspoon): Supports rise and fluffiness along with the baking soda.
- Salt (1/4 teaspoon): Enhances sweetness and balances the flavors.
- Chopped walnuts or pecans (1/3 cup): Adds a delightful crunch and nutty taste (optional, but recommended!).
- Coarse sugar (2 tablespoons): Perfect for sprinkling on top to create a lightly crisp, sparkling crust.
How to Make Vegan Cardamom Guava Banana Bread Recipe
Step 1: Prepare Oven and Pan
Start by preheating your oven to 350°F and preparing your loaf pan. Grease it lightly and line it with parchment paper, making sure some parchment hangs over the sides for easy removal after baking. This step ensures your bread won’t stick and will come out clean and whole.
Step 2: Combine Fruit Base
In a large bowl, mash the ripe bananas thoroughly until smooth and creamy. Add the guava pulp and lime zest, then stir everything together. This combination forms a luscious, tangy-fruity base that sets this bread apart from ordinary banana loaves.
Step 3: Incorporate Wet Components
To the fruity mixture, add the brown sugar, neutral oil, plant-based milk, and vanilla extract. Mix gently but thoroughly until you have a uniformly combined, glossy batter. The sugar dissolves here, and the oil blends in to give moist texture with no greasy feel.
Step 4: Whisk Dry Components
In a separate bowl, whisk together the flour, ground cardamom, baking soda, baking powder, and salt. This dry mix is your flavor and texture foundation, and the cardamom spice is what makes this Banana Bread a standout.
Step 5: Combine Wet and Dry Mixtures
Slowly add the dry ingredients into the wet batter, folding gently to blend everything just until combined. Avoid overmixing to keep your bread tender and light rather than tough or dense.
Step 6: Add Optional Ingredients
Fold in the chopped walnuts or pecans if you like a bit of crunch and an added layer of earthy flavor. These nuts also give the bread beautiful texture contrast that’s pure joy in every bite.
Step 7: Fill and Finish Loaf Pan
Pour the silky batter into your prepared pan and smooth out the top with a spatula. If you want a little extra sparkle and sweet crunch, sprinkle coarse sugar evenly on top.
Step 8: Bake Bread
Bake in the preheated oven for 45 to 55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. This ensures the bread is baked through but still incredibly moist.
Step 9: Cool and Release
Let the bread cool in the pan for about 10 minutes—this resting time helps it set so it won’t fall apart. Then gently lift it out using the parchment paper and place it on a wire rack to cool completely before slicing.
How to Serve Vegan Cardamom Guava Banana Bread Recipe
Garnishes
While this bread is flavorful on its own, adding a light spread of vegan butter or a drizzle of coconut cream can enhance its richness. Fresh guava slices or a sprinkle of extra lime zest can brighten each serving, making it feel fresh and vibrant.
Side Dishes
Pair your slices with a cup of chai tea or a smooth almond milk latte to complement the cardamom spice. A bowl of fresh tropical fruit salad or a plant-based yogurt with toasted granola also makes a delightful side for a balanced breakfast or brunch.
Creative Ways to Present
For an extra special touch, serve this bread as bite-sized cubes alongside a spread of fruit preserves or nut butter. You could also lightly toast thick slices for a crispy exterior and serve topped with sliced bananas and a dusting of powdered sugar for a stunning dessert plate.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the Vegan Cardamom Guava Banana Bread tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days, perfect for enjoying throughout the week without drying out.
Freezing
If you want to keep this delicious bread longer, wrap it well in plastic and aluminum foil, then freeze. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
Reheat slices gently in a toaster oven or microwave for about 20-30 seconds until warm. This brings back that freshly baked feeling and intensifies the cardamom aroma—just like you pulled it from the oven moments ago.
FAQs
Can I use frozen guava pulp for this recipe?
Absolutely! Frozen guava pulp works just fine—just make sure to thaw and drain any excess liquid before adding it to your batter to avoid sogginess.
What other nuts can I use instead of walnuts or pecans?
Feel free to use almonds, hazelnuts, or even pistachios for different flavor and texture profiles. Just chop them roughly and fold them in as directed.
Is it necessary to use both baking soda and baking powder?
Yes, both play slightly different roles: baking soda reacts with the acidity from guava and banana for lift, while baking powder provides additional rise to keep the loaf fluffy.
Can I make this bread oil-free?
You could try replacing the oil with an equal amount of applesauce or mashed avocado, but keep in mind that the texture may slightly differ and become less rich.
How ripe should the bananas be?
Extra ripe bananas with plenty of brown spots work best. They are sweeter and mash easily, making the bread perfectly moist and flavorful.
Final Thoughts
This Vegan Cardamom Guava Banana Bread Recipe is a delightful twist on a beloved classic—rich with tropical flavors, fragrant cardamom, and wholesome ingredients. It’s a recipe that feels like a warm hug and a little vacation all rolled into one. I can’t wait for you to try it and experience the magic that happens when simple ingredients come together in such a vibrant, delicious way.
Print
Vegan Cardamom Guava Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Cardamom Guava Banana Bread is a moist, flavorful twist on the classic banana bread, enhanced with tropical guava pulp and aromatic cardamom. Perfect for breakfast or an afternoon snack, this loaf combines ripe bananas, tangy guava, and a hint of lime zest for a refreshing flavor profile. Made without any animal products, it uses plant-based milk and oil to keep it vegan-friendly.
Ingredients
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 Add-ins and Topping
- 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 9×5-inch loaf pan and line it with parchment paper to ensure your bread doesn’t stick and is easy to remove after baking.
- Combine Fruit Base: In a large mixing bowl, mash the ripe bananas until smooth. Stir in the guava pulp and lime zest, mixing well to incorporate all the fruity flavors evenly throughout the mixture.
- Incorporate Wet Components: Add the light brown sugar, neutral oil, unsweetened plant-based milk, and vanilla extract to the banana-guava mixture. Mix thoroughly until the ingredients are well combined, creating a smooth wet batter.
- Whisk Dry Components: In a separate bowl, whisk together the all-purpose flour, ground cardamom, baking soda, baking powder, and salt. This ensures the leavening agents and spices are evenly distributed in the flour.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently and just until combined, taking care not to overmix to keep the bread tender and moist.
- Add Optional Ingredients: Fold in the chopped walnuts or pecans, if using, ensuring they are evenly spread throughout the batter for extra texture and flavor.
- Fill and Finish Loaf Pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle the top with coarse sugar for a pleasant, crunchy crust if desired.
- Bake Bread: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Release: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- If using canned guava pulp, grate to remove seeds before measuring for a smooth batter.
- Do not overmix the batter to avoid a dense loaf.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
- You can substitute nuts with seeds for a nut-free option.
