Save Imagine the warm, inviting aroma of sweet guava and aromatic cardamom filling your kitchen as you bake this tropical delight. Our Vegan Cardamom Guava Banana Bread is a vibrant twist on a classic comfort food, blending the creamy texture of ripe bananas with the luscious flavor of guava and a bright hint of lime zest. It is perfectly moist, utterly dairy-free, and a sophisticated choice for breakfast or tea time.
Save This quick bread is more than just a snack; it's an experience. The earthy warmth of ground cardamom perfectly balances the tropical sweetness of the fruit, while the lime zest adds a refreshing finish that keeps you coming back for another slice.
Ingredients
- Fruit: 1 cup ripe banana (mashed), 3/4 cup guava pulp (fresh or canned), 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, 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 maximum moisture, you can add 1/4 cup of unsweetened applesauce to the wet ingredients. It is also important to use very ripe bananas with plenty of brown spots for the best natural sweetness and flavor depth.
Varianten und Anpassungen
If guava pulp is unavailable, you can substitute it with mango or pineapple puree. For a different texture, try replacing the walnuts with shredded coconut or macadamia nuts to enhance the tropical theme.
Serviervorschläge
Enjoy a slice with a smear of vegan butter or a light drizzle of lime-flavored glaze. This bread pairs beautifully with a cup of hot chai or a refreshing tropical fruit tea for a perfect afternoon break.
Save Whether you are hosting a brunch or looking for a unique vegan treat, this Cardamom Guava Banana Bread is a showstopper. Its fragrant aroma and moist texture make it a tropical escape in every bite.
Common Questions
- → Can I use frozen guava pulp?
Yes, frozen guava pulp works perfectly in this loaf. Thaw it completely before using and strain if it has seeds. You can also use canned guava paste or nectar—just adjust the sugar slightly if the nectar is sweetened.
- → What can I substitute for cardamom?
If cardamom isn't available, try cinnamon, nutmeg, or a blend of both. For a different flavor profile, allspice or ginger also work well. However, cardamom's unique floral notes really shine with tropical fruits, so use it if possible.
- → How should I store this loaf?
Wrap the cooled loaf tightly in plastic or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months. It actually tastes even better on day two as flavors meld.
- → Can I make this gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend containing xanthan gum. The texture may be slightly denser but still delicious. Almond flour can also work, though it will produce a moister, heavier crumb.
- → Why is my bread dense or gummy?
Overmixing the batter is the most common cause—stir only until dry ingredients are just incorporated. Also ensure your baking soda and powder are fresh. Using overly wet bananas or not measuring flour correctly can affect texture too. Always check doneness with a toothpick.
- → Can I add mix-ins beyond nuts?
Certainly! Chopped dried tropical fruits like mango or pineapple, shredded coconut, or even dairy-free chocolate chips complement the flavors beautifully. Fold in about 1/2 to 3/4 cup of additions after combining the wet and dry ingredients.