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
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 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.
