Cardamom Banana Bread with Maple Syrup Glaze
Cardamom Banana Bread with Maple Syrup Glaze
Yield: 4 people
Ingredients
Banana Bread
- 1½ cups flour I used spelt
- 1 tsp baking powder
- ½ cup unsalted butter
- 2 overripe bananas
- 2 eggs
- 2 Tbsp sour cream
- ½ cup light brown sugar
- ½ cup white granulated sugar
- ½ tsp cardamom powder
- ½ tsp sea salt
- 1 tsp vanilla essence
- 1 Tbsp rum
Glaze
- 1½ cups confectioner’s sugar
- 3 Tbsp. maple syrup
Instructions
Banana Bread
- Heat oven to 350F. Grease an 8½ x 3” loaf pan and line with parchment paper, leaving a 2-inch overhang on both sides.
- Tip butter into a small saucepan and place on medium-high heat. After a few mins, the butter will foam, and then the bubbles will subside. You want the butter to turn a nutty brown.
- Transfer the melted brown butter (including the brown solids at the bottom of the pan) to a heatproof bowl and allow to cool.
- In a large bowl, whisk flour and baking powder.
- In a medium bowl, with an electric mixer on medium blend all of the other ingredients till smooth.
- Slowly add wet ingredients to dry ingredients till well incorporated. (I do this part by hand, with a spatula.)
- Transfer batter to loaf pan, smoothing top with an offset spatula.
- Bake, rotating pan halfway through, until cake is bronzed and a tester inserted in the centre comes out clean, 55-60 minutes.
Glaze
- Sift confectioners’ sugar into a bowl. Add maple syrup and whisk till smooth. If necessary, add more sugar to thicken or more syrup to thin the glaze.
- Drizzle glaze over cooled banana bread.
