Sometimes an old classic needs a refreshing new take. A new way to spice up your next loaf of banana bread is to add Cardamom oil. Why? Aside from its vibrant flavor, Cardamom also possesses a variety of digestive benefits.* This recipe also replaces traditional white sugar with pure maple syrup as the sweetener for added depth of flavor. Once you’ve tried it, you may never want to go back to regular banana bread again.
¼ cup milk
6 tablespoons olive oil
6 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 drop Cardamom oil
2 ¼ cups mashed ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1 cup pecans, chopped
½ cup powdered sugar
½ cup all-purpose four
4 tablespoons unsalted butter, melted
½ teaspoon cinnamon
Pinch of salt
- Preheat oven to 350° F.
- Line 9x5 loaf pan with parchment paper or lightly oil and dust with flour.
- Blend milk, oil, maple syrup, vanilla, bananas, and Cardamom essential oil in blender until smooth.
- In a large bowl, combine dry ingredients.
- Add banana mixture and combine using as few strokes as possible. Fold in nuts.
- Pour into pan and smooth top.
- In separate bowl, combine crumb topping ingredients.
- Sprinkle crumb topping on top of bread mixture.
- Bake until toothpick inserted in center comes out clean, 50–55 minutes.
Tip: If you would like to make this in an 8x8 cake pan instead of a loaf, bake for 20–30 minutes.