Spiced Banana Bread with Cardamom-Cinnamon Streusel
Spiced Banana Bread with Cardamom-Cinnamon Streusel
This is the banana bread that makes the whole kitchen smell like a spice market. Ripe bananas and warm cardamom, cinnamon and nutmeg bake up into a tender loaf, finished with a crackly streusel top that disappears fast on a Sunday morning.
What You'll Need
Use bananas so ripe they're nearly black inside — that's where all the sweetness and moisture come from.
The Bread
- 3 very ripe bananas, mashed
- 1/3 cup melted Organic Coconut Oil
- 2/3 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp Himalayan Pink Salt
- 1 tsp Organic Cardamom Powder
- 1 tsp Organic Cassia Cinnamon Powder
- 1/4 tsp Organic Nutmeg Powder
- 1/2 tsp Organic Ginger Powder
- 1/4 tsp Organic Allspice Powder (optional, adds depth)
The Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 3 tbsp cold butter, cubed
- 1/2 tsp Organic Cardamom Powder
- 1/2 tsp Organic Cassia Cinnamon Powder
- pinch Himalayan Pink Salt
Step by Step
Prep the pan and oven
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy release.
Mix the wet ingredients
In a large bowl, whisk mashed bananas, melted coconut oil, brown sugar, eggs and vanilla until smooth and well combined.
Combine the dry spices
In a separate bowl, stir together flour, baking soda, salt, cardamom powder, cinnamon powder, nutmeg powder, ginger powder and allspice powder so the spices are evenly distributed.
Fold and pour
Gently fold the dry mixture into the wet ingredients just until combined; a few streaks of flour are fine. Overmixing makes the loaf tough. Pour the batter into the prepared pan.
Build the streusel
In a small bowl, rub together flour, brown sugar, cold butter, cardamom powder, cinnamon powder and a pinch of salt with your fingers until it forms coarse, pea-sized crumbs. Sprinkle evenly over the batter.
Bake to golden perfection
Bake at 350°F for 50 to 55 minutes, until a toothpick inserted in the center comes out clean and the streusel is deep golden brown.
Cool and slice
Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing — this keeps the crumb from crumbling.
Toast your spices' aroma before baking by warming the cardamom, cinnamon and nutmeg briefly in a dry skillet over low heat, then let cool before mixing into the flour — it deepens the loaf's fragrance.
The Spices Behind the Bread
Common Questions
Can I use frozen bananas?
Yes. Thaw them fully and drain off any excess liquid before mashing, since frozen bananas release more moisture than fresh ones.
Can I skip the streusel?
Absolutely — the loaf is delicious plain. You can also skip the topping and dust the finished bread with a little extra cinnamon powder instead.
What can I substitute for coconut oil?
Melted butter or a neutral vegetable oil both work well in equal amounts if you'd rather not use coconut oil.
How should I store leftovers?
Wrap the cooled loaf tightly and keep it at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well, sliced and wrapped individually.
Can I add nuts or chocolate chips?
Yes, fold in up to 1/2 cup of chopped walnuts, pecans or chocolate chips along with the dry ingredients for extra texture.
