Cardamom & Milk Chocolate Banana Bread
Prep Time: 20 minutes
Bake Time: 70 minutes
Yield: 1 Loaf
8 tablespoons (113g) unsalted butter, softened
2/3 cup (142g) light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon Chinese Five Spice (or ½ tsp ground cinnamon)
1 1/2 teaspoons ground cardamom
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 ½ cups (340g) mashed ripe bananas
¼ cup (85g) wildflower honey
2 large eggs
2 ¼ cups (269g) all-purpose flour
4 oz milk chocolate, finely chopped
1 banana, chopped
3 tablespoons sweetened condense milk
1 banana, sliced long-ways
1| Preheat the oven to 325°F. Lightly grease a 5” x 10” loaf pan and set aside.
2| Into the bowl of a stand mixer with the paddle attachment, add in the softened butter, brown sugar, vanilla extract, cardamom, Chinese Five Spice, baking soda, baking powder, and salt and beat on medium speed or until smooth.
3| Now it’s time to chop up your bananas and add them to a food processor, along with the honey, and eggs. Blitz this mixture until smooth, then add it to the stand mixer bowl and mix until well combined.
4| Next, add in the flour and mix until smooth. What you’ll have is a beautiful smooth and creamy batter that looks and smells amazing.
5| Roughly chop up some milk chocolate and cube up one banana. Carefully mix these items into the batter until incorporated. Transfer the batter to a greased 5” x 10” loaf pan.
6| Take 3-4 heaping tablespoons of sweetened condense milk and swirl them into the batter. Slice up one banana long-ways and place it flat-side up on top of the batter.
7| Place the loaf on a baking sheet lined with parchment paper and bake the bread in a 325-degree oven for 70 minutes. Check on the bread with 25 minutes left, if it’s browning too much, gently place a piece of aluminum foil over top. When a long toothpick inserted comes out clean, it’s ready.
8| Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool it completely on a rack.