Vegan Cardamom Guava Banana Bread (Print Version)

A moist, fragrant fusion loaf blending sweet bananas, tropical guava, and warming cardamom spice.

# Components:

→ Fruit

01 - 1 cup ripe banana, mashed (approximately 2 medium bananas)
02 - 3/4 cup guava pulp, fresh or canned, strained if seedy
03 - Zest of 1 lime

→ Wet Ingredients

04 - 1/2 cup light brown sugar
05 - 1/3 cup neutral oil such as sunflower or canola
06 - 1/4 cup unsweetened plant-based milk almond, oat, or soy
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 2 cups all-purpose flour
09 - 1 1/2 teaspoons ground cardamom
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/4 teaspoon salt

→ Optional

13 - 1/3 cup chopped walnuts or pecans
14 - 2 tablespoons coarse sugar for sprinkling

# Method:

01 - Preheat the oven to 350°F. Grease and line a standard 9x5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, mash the bananas until smooth. Stir in the guava pulp and lime zest until well incorporated.
03 - Add the brown sugar, neutral oil, plant-based milk, and vanilla extract to the banana mixture. Mix until well combined.
04 - In a separate bowl, whisk together the flour, ground cardamom, baking soda, baking powder, and salt.
05 - Add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix the batter.
06 - Fold in the chopped nuts if desired, distributing them evenly throughout the batter.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle with coarse sugar if desired.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It comes together in barely 15 minutes of prep, making it perfect for those mornings when you want something special without the fuss.
  • The cardamom transforms banana bread from predictable to absolutely crave-worthy, with a warmth that lingers.
  • Completely dairy-free and so moist you'd never guess there's not a drop of butter involved.
02 -
  • Cardamom's flavor can fade if your spice has been sitting around, so buy a small amount fresh and store it in an airtight container away from light; tasting a tiny pinch before baking tells you if it's still vibrant.
  • If your guava pulp is very thick or paste-like, thin it slightly with a splash of plant-based milk so it distributes evenly through the batter.
  • Overbaking by even five minutes can dry out the bread, so start checking at 45 minutes with a toothpick; every oven runs a little differently.
03 -
  • If your guava pulp tastes too sour, mix in a tablespoon of maple syrup or agave before adding it to the wet ingredients to balance the tartness.
  • Toasting your nuts lightly in a dry skillet before folding them in amplifies their flavor and makes the bread taste more developed.
  • For extra moisture without affecting the rise, stir in a quarter cup of unsweetened applesauce along with the other wet ingredients.
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