Recipe: Cardamom Banana Quick Bread
Get
your healthy hazelnut fix from this easy-to-make loaf (much lighter
than heavy old banana you’ve had in the past.) Plus, in 2006 the
National Heart, Lung, and Blood Institute found that potassium from
bananas may help reduce the risk of kidney stones and bone loss. Beat
that, frozen pound cake!
Cardamom Banana Quick Bread
Makes one 9-by-5-inch loaf.
6 tablespoons (3/4 stick) trans-fat free, margarine, at room temperature
1 cup brown sugar
2 or 3 very ripe bananas, coarsely mashed (about 1 1/2 cups)
3 egg whites
3/4 cup low-fat, 1% buttermilk
2 cups whole wheat flour
1 teaspoon baking soda
1 tsp baking powder
1 tsp ground cardamom
1/4 tsp salt
1/2 cup coarsely chopped walnuts or hazelnuts
Non-stick cooking spray
Preheat an oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
In
a large bowl, beat margarine and sugar with an electric mixer on medium
speed until creamy, about 1 minute. Add the bananas and eggs and beat
until smooth. Add the buttermilk and beat just until combined.
In
another large bowl, stir together the flour, baking soda, baking
powder, cardamom, salt and nuts. Add the flour mixture to the banana
mixture and stir with a wooden spoon just until combined. The batter
should be slightly lumpy. Scrape down the sides of the bowl.
Pour
the batter into the prepared pan. Place on a cookie sheet and bake
until the loaf is dark golden brown and dry to the touch and the edges
pull away from the sides of the pan, 50 to 55 minutes. A toothpick
inserted into the center should come out clean. Let the bread rest in
the pan for 5 minutes, then turn the loaf out onto a wire rack to cool
completely. Cut into thick slices to serve or store tightly wrapped in
aluminum foil or plastic wrap for up to 5 days.
More cardamom-inspired recipes from our in-house chef, Jennifer Iserloh:
Oatmeal Cookies with Cardamom, Apricots and Walnuts
Ten-minute Tilapia with Cardamom and Cilantro
Indian Chai
© Copyright 2006, Rodale Publishing. All Rights Reserved.
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