Breakfast Banana Bread with Cardamom and Cocoa Nibs

Name: Breakfast Banana Bread with Cardamom and Cocoa Nibs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 very ripe or overripe bananas (approx. 3/4 cup mashed); 2 extra large eggs; 3/4 cup plain (runny) yogurt or buttermilk; 1/2 cup light and mild olive oil; 2 cups plus 2 tablespoons all-purpose flour; 1 cup light brown sugar; 1 1/4 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cardamom, or seeds from 1 tablespoon cardamom pods, ground; 1/2 cup cacao nibs; 1 x 2-pound loaf pan approx. 9 x 6 1/2 x 3 inches

Servings: persons

2 very ripe or overripe bananas (approx. 3/4 cup mashed)
2 extra large eggs
3/4 cup plain (runny) yogurt or buttermilk
1/2 cup light and mild olive oil
2 cups plus 2 tablespoons all-purpose flour
1 cup light brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cardamom, or seeds from 1 tablespoon cardamom pods, ground
1/2 cup cacao nibs
1 x 2-pound loaf pan approx. 9 x 6 1/2 x 3 inches

1
Preheat the oven to 350 degrees F, and put a paper liner into your loaf pan (or line the bottom with parchment paper and grease the sides with a little vegetable oil).
2
I do the whole thing using a freestanding mixer, but a bowl and an electric whisk, or a wooden spoon and plenty of elbow grease would be fine.
3
Mash the bananas (and if you're not using a freestanding mixer, use a fork and a smallish bowl first, otherwise the flat paddle of a freestanding mixer will do) and beat in 1 egg at a time, followed by the yogurt or buttermilk, then the oil, and beat it all together.
4
I measure the flour, sugar, baking powder, baking soda, and cardamom into a bowl, and whisk together, while this is going on.
5
Slow the speed down while you add the dry ingredients, gradually, beating all the while, and then turn the speed slightly higher again, and beat for 1 minute until all the dry ingredients are incorporated.
6
You may have to scrape the bowl down and give a short final beat if you notice any flour sticking to the edges of the bowl.
7
Then, using a rubber spatula or wooden spoon, fold in the cacao nibs by hand and transfer the mixture to your prepared pan and thence to the oven for 1 hour (it is wise to start checking at 45 minutes) or until a cake tester comes out clean.
8
Sit the loaf pan on a wire rack and leave the banana bread in the pan until cold.
9
Slip it out, in its paper liner (or parchment paper), and wrap with more parchment and then aluminum foil and keep for a day - if you can - before eating.

1115

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 very ripe or overripe bananas (approx. 3/4 cup mashed), 2 extra large eggs, 3/4 cup plain (runny) yogurt or buttermilk, 1/2 cup light and mild olive oil, and more.

Yes, Breakfast Banana Bread with Cardamom and Cocoa Nibs falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!