This recipe uses fragrant cardamom as an exotic stand-in for vanilla. Flecks of pistachios add crunch.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup reduced-fat sour cream
1/2 teaspoon ground cardamom
1/3 cup finely chopped pistachios
How to Make It
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and cardamom; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in pistachios. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool bread completely on wire rack.
This recipe was good except it needed more spice so I used 1 teaspoon of cardamom instead of the 1/2 and also added 1/2 teaspoon cinnamon. I also used 1 c whole wheat pastry flour and 1 cup all-purpose flour. Will definitely make again.
I love the idea of the cardamom, but 1/2 tsp. doesn't cut it. I used 3/4 tsp after reading the other reviews, which also said 1/2 tsp was too little ... and I could still barely taste it. Pistachios are not worth the trouble of shelling. They're a pretty green in the finished slices, but the banana flavor overwhelms them. You might as well use a nut that's easier to come by. Finally, I thought the brown sugar and sour cream would make this an exceptional banana bread, and they smelled great in the batter, but I didn't notice them in the finished bread. I already have three great banana bread recipes, so I won't make this again.
I have cooked this many times now for friends and family to great reviews! The cardamom flavor is great, but I do double the amount of cardamom and add 1/2 tsp of cinnamon too. Also, I usually undercook it a bit to keep it moist. Great alone or with a little lemon curd!
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