Black Pepper-Cardamom Banana Bread
I’ve never even been to Café Grumpy, but Noah brought a few slices of their breads and pastries to the office one day and I was blown away by this savory banana bread. I searched for the recipe and found it on Greenpoint Gazette but the measurements were in grams which is really annoying, Brooklyn! It’s easy enough to convert using a recipe calculator or use a digital scale, but the cook in me still needs to feel if everything is right after the conversion. I found myself rounding off the converted measurements, and in the end I realized I could have just used my usual banana bread recipe and added the yogurt, the black pepper and cardamom to the batter. So much for science.
I used a loaf pan for my version, but I had enough leftover batter to fill up a mini one. I lined the large pan with greased parchment paper to make it easy to separate the bread before serving. I always found that the larger loaves that I bake are more sticky. Sprinkle the top of your loaf with confectioner’s sugar if you want to be extra fancy.
Update: I baked this again using a muffin tray and the ingredients filled 18 regular-sized holes. I baked them in the same temperature for the first 30 minutes, but brought it down to 275º for the remaining 10 minutes.
2 cups flour, sifted
2 tsps salt
1 tbsp baking soda
2 tsps black pepper, ground
2 tbsps cardamom, ground
4 very ripe bananas
1 4-oz plain yogurt
1 tsp vanilla
1 stick of butter, cut into smaller pieces
1/2 cup white sugar
1/2 cup brown sugar
1. Heat oven to 325º and grease a loaf pan. Set aside.
2. In a medium bowl, combine flour, salt, baking soda, black pepper, and cardamom. Set aside.
3. In another medium bowl, mash ripe bananas with yogurt and vanilla until well-combined. Set aside.
4. Place butter along with both sugars into a mixer fitted with a paddle attachment. Cream. Slowly add eggs, scraping down the sides of the bowl in between pulses to ensure that all ingredients are well-incorporated.
5. Alternating between the dry ingredients and the banana and yogurt mix, add everything to the mixer using a medium setting so as not to over-mix.
6. Pour batter into the loaf pan and place on a baking sheet. Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean and the cake is golden. Remove from oven and let cool for at least 30 minutes before serving.
Greenpoint Gazette’s recipe
My very reliable banana bread recipe without the fixings