Banana and Almond Bread with Cardamom and Truffle Honey

Friday, 18 October 2013

Banana bread was one of the first things I learned how to bake. We had a banana tree in our backyard, so they were always in supply. I remember that I was only allowed to bake banana bread at first, because I was the youngest, and real cakes would be too hard, so I had to practice first. Otherwise I might mess it up.



This is the recipe I've been using since I was 16. This is the original recipe. Like how I dotted my 'i's? 
  
Over the years, I've added some modifications. This particular batch had slivered almonds instead of the walnuts, which I usually do. I added in some truffle honey - it's mild but you can definitely taste it! So good. And an unexpected ingredient - cardamom. I figured, why not? I usually add in cinnamon and nutmeg, sometimes allspice, sometimes ginger. The cardamom added something else the sweetness, and combined with the truffle honey, brought out a depth in flavour that I can't quite describe.

Pretty much: It's good. Try it.

Banana, Almond and Cardamom Bread
- 125g butter
- 3/4 cup sugar
- 2 eggs
- 2 ripe bananas
- 1 tbsp cinnamon
- 1 tbsp nutmeg
- 1 tbsp cardamom
- 2 tbsp truffle honey
- 1 tbsp cornflour
- 1 tsp bicarbonate soda
- 1 cup plain flour
- 1/2 cup slivered almonds



Preheat the oven to 180 degrees, non-fan forced. Grease your loaf pan with butter and lightly dust with flour. Sift together the flour, cornflour and bicarb soda into a bowl and set aside.  
Beat the butter til light and fluffy. 
Add the sugar. I'm using less sugar than in my original recipe because  I'm using honey instead.
Add in the eggs, one at a time.
Mash the bananas. Add in the spices: cinnamon, nutmeg and cardamom. Do it. If you chicken out, that's fine. It'll still taste delicious.
Add in a tablespoon of the truffle honey. I don't know where this is from, I inherited it from Milo's mom. You can get it from a few places online, though. 
Mix into the butter mixture. Add the flour mixture and mix until incorporated.
Stir in the almonds. Pour into the tin and bake for 40 minutes or until a skewer comes out clear.
Remove from the oven and let sit for 10 minutes before turning out onto a wire rack to cool.
Make the icing. Beat the cream cheese and icing sugar until soft and fluffy. When the cake is cool, ice it and then sprinkle with walnuts. Delicious.


Please try this and let me know what you think!

xx gee





Add a comment »

Leave a Reply