Cardamom Banana Bread with Toasted Hazelnuts

If you have a favorite banana bread recipe, try substituting (or adding) the spice and nuts it includes for cardamom and hazelnuts. Otherwise try the basic recipe below, which I’ve adapted from The Joy of Cooking.

Ingredients:

1 1/3 cups unbleached white flour
¾ tsp. salt
½ tsp. baking soda
¼ tsp. baking powder
1 tsp. cardamom
5 ½ tbsp. butter + a sliver for greasing the loaf pan
2/3 cup sugar
2 eggs
2 large bananas, overly ripe to the point of blackened
½ cup hazelnuts

Let the butter stand at room temperature until softened. Remove the eggs from the refrigerator about 15 minutes before you begin.

Preheat the oven to 350 degrees.

Lightly butter a glass loaf pan.

Whisk together the flour, salt, baking soda, baking powder, and ground cardamom.

In another bowl, cream the butter and sugar. Add the two eggs and beat until smooth. Add the flour mixture and stir until well blended.

Squeeze the bananas out of their peels directly into the batter. Squish into the mixture with the back of a fork, leaving small chunks of banana.

Spread the hazelnuts on a small baking sheet and put them in the oven for 2-3 minutes, until just warm and aromatic. Chop and add to mixture, folding until just combined.

Bake for 50-55 minutes. Remember, the key to moist bread is to not let it dry out in the oven!