Pin It This Vegan Cardamom Guava Banana Bread is a fragrant, tropical quick bread that brings a touch of the tropics to your kitchen. Featuring ripe bananas, luscious guava, and aromatic cardamom with a hint of lime zest, it is perfectly moist and utterly dairy-free. Whether for breakfast or tea, this loaf is a delightful treat that satisfies the senses.
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The combination of tropical guava and warm cardamom creates a unique flavor profile that elevates the classic banana bread. The lime zest adds a subtle brightness that cuts through the sweetness, making every slice a perfectly balanced bite.
Ingredients
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- Fruit: 1 cup ripe banana (mashed, about 2 medium bananas), 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 (such as 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 the best texture, let the bread cool in the pan for at least 10 minutes before moving it to a wire rack. For even more moisture, consider adding 1/4 cup of unsweetened applesauce to the wet ingredients. Always check labels for potential cross-contamination if you have specific dietary sensitivities.
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Varianten und Anpassungen
If guava pulp is unavailable, it can be substituted with mango or pineapple puree for a different tropical twist. You can also customize the loaf by adding chopped walnuts or pecans for a crunchy texture or sprinkling the top with coarse sugar for a sweet finish.
Serviervorschläge
Enjoy a slice of this flavorful bread with a pat of vegan butter or a light drizzle of lime glaze. It pairs exceptionally well with a warm cup of chai or a refreshing tropical fruit tea for a relaxing afternoon break.
Pin It This moist and fluffy Vegan Cardamom Guava Banana Bread is the perfect addition to your baking rotation. With its vibrant flavors and easy preparation, it is a delightful way to enjoy a tropical escape right from your kitchen.
Recipe Questions & Answers
- → Can I use frozen guava pulp instead of fresh?
Absolutely. Thaw frozen guava pulp completely before using and strain if it contains seeds. The texture and flavor work perfectly in this loaf. Canned guava paste or nectar also works well - just adjust the sugar slightly since processed products tend to be sweeter.
- → What makes cardamom special in banana bread?
Ground cardamom adds warm, floral, slightly citrusy notes that complement both banana and tropical guava beautifully. It's a traditional spice in Indian baking and creates a unique aromatic profile that sets this loaf apart from typical quick breads. Start with 1 ½ teaspoons - you can increase to 2 teaspoons if you love bold spice flavors.
- → How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf - it should come out clean or with just a few moist crumbs. The top should be golden brown and firm to the touch, and the sides should pull away slightly from the pan. If the top browns too quickly before the center is done, tent with foil for the last 10-15 minutes of baking.
- → Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture may be slightly denser but still delicious. almond flour also works for a grain-free version, though you'll need to add an extra ¼ cup and reduce the oil slightly since almond flour is more absorbent.
- → How should I store this bread?
Wrap cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week - the flavors actually develop more depth after a day or two. You can also slice and freeze individually wrapped portions for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- → What can I use instead of guava?
Mango puree creates an equally tropical loaf with slightly sweeter, creamier notes. Pineapple adds tanginess and brightness. Passion fruit pulp brings intense tropical aroma and a bit of tartness that balances the banana's sweetness. Each substitution creates a unique variation while maintaining the moist, tender texture.
