Save Experience the essence of the tropics with this Vegan Cardamom Guava Banana Bread. Each slice offers a harmony of ripe bananas and luscious guava, elevated by the aromatic warmth of ground cardamom and a bright whisper of lime zest. Perfectly moist and utterly dairy-free, this quick bread is a delightful treat for breakfast or afternoon tea.
Save Whether you are looking for a plant-based breakfast option or a fragrant companion to your tea, this bread delivers a moist crumb and an exotic flavor profile that is sure to impress.
Ingredients
- Fruit: 1 cup ripe banana, mashed; 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 (sunflower or canola); 1/4 cup unsweetened plant-based milk (almond, oat, or soy); 1 tsp vanilla extract.
- Dry Ingredients: 2 cups all-purpose flour; 1 1/2 tsp ground cardamom; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt.
- Optional: 1/3 cup chopped walnuts or pecans; 2 tbsp coarse sugar for sprinkling.
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Grease and line a standard 9x5-inch loaf pan.
- Step 2
- In a large bowl, mash the bananas until smooth. Stir in the guava pulp and lime zest.
- Step 3
- Add the brown sugar, oil, plant-based milk, and vanilla extract. Mix until well combined.
- Step 4
- In a separate bowl, whisk together the flour, ground cardamom, baking soda, baking powder, and salt.
- Step 5
- Add the dry ingredients to the wet mixture. Stir gently until just combined; do not overmix.
- Step 6
- Fold in the nuts if using.
- Step 7
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with coarse sugar if desired.
- Step 8
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9
- Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Zusatztipps für die Zubereitung
To ensure a light and airy loaf, be careful not to overmix the batter once the dry and wet ingredients are combined. Additionally, letting the bread rest for 10 minutes in the pan helps the structure set before transferring it to a wire rack.
Varianten und Anpassungen
If guava pulp is unavailable, you can substitute it with mango or pineapple puree for a different tropical twist. For those who prefer an even moister bread, adding 1/4 cup of unsweetened applesauce to the wet ingredients is an excellent adjustment.
Serviervorschläge
Serve slices warm with a spread of vegan butter or a simple drizzle of lime glaze. This bread pairs beautifully with a cup of spicy chai or a refreshing tropical fruit tea.
Save This Vegan Cardamom Guava Banana Bread is a fragrant journey that proves dairy-free baking can be incredibly rich and satisfying. Enjoy this tropical escape in every bite!
Recipe FAQ
- → Can I use frozen guava pulp instead of fresh?
Yes, frozen guava pulp works perfectly. Thaw it completely and strain if necessary to remove any seeds or fibrous bits before adding to the mashed bananas.
- → What can I substitute for cardamom?
Ground cinnamon or nutmeg make excellent alternatives. Use 1 teaspoon cinnamon or ½ teaspoon nutmeg to maintain the warm aromatic profile that complements the tropical fruits.
- → How should I store this loaf?
Wrap tightly in plastic or store in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to a week or freeze individual slices for 3 months.
- → Can I make this gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum. The texture remains moist and delicious while accommodating dietary restrictions.
- → Why is my bread dense instead of fluffy?
Overmixing the batter can develop too much gluten, creating a dense texture. Stir gently until flour just disappears—some small lumps are fine. Also ensure baking soda and powder are fresh for proper rise.
- → Can I reduce the sugar content?
The bananas and guava provide natural sweetness. You can reduce brown sugar to ¼ cup, though the loaf will be less sweet and may brown less on top. Adding extra ripe fruit compensates for moisture loss.