3-4 overly ripe bananas
1 cup (2 sticks) salted butter, browned and softened
1 cup brown sugar
2 cups All purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon ground cardamom
1 teaspoon vanilla
1/2 cup – 1 cup chopped pecans (or walnuts)
1. Ahead of time, brown 2 sticks of salted butter in a pan on the stove. Let it cool down until it is just softened. (I usually pop it into the freezer for a few minutes to cool it down quickly.) Preheat your oven to 350*F.
2. Mash up the bananas until completely mashed (I do this in a Kitchen Aid mixer).
3. Add the browned butter and the brown sugar to the bananas and mix well.
4. Add in the eggs and the vanilla. Mix.
5. In a bowl, combine the flour, baking soda, cinnamon, and cardamom. Stir together.
6. Add in the flour mixture until it is all just incorporated. Don’t overmix!
7. With a rubber scraper, fold in the pecans.
8. Grease a loaf tin with butter until coated. Pour in the banana bread mixture.
9. Pop the tin in the oven and bake for about 30 minutes. Then, cover the top with foil. (You need to do this to keep the top from burning while you’re getting the inside completely cooked through.) Put it back in the oven for about 45 minutes longer, or until a knife inserted in the center comes out clean.
10. Once it is done, let it cool for a few minutes in the tin. Once cooked enough to handle, flip the tin over and allow the bread to slide out into your hand. Place the banana bread on a plate or cake stand to cool. Once it is cooled, slice it and serve! It’s perfect alongside my iced honey oat milk latte!