Vegan Cardamom Guava Banana Bread (Printable Version)

Moist tropical fusion loaf blending ripe bananas, sweet guava pulp, and warm cardamom with citrusy lime zest.

# What You Need:

→ Fruit

01 - 1 cup ripe banana, mashed (approximately 2 medium bananas)
02 - 3/4 cup guava pulp, fresh or canned, strained if seedy
03 - Zest of 1 lime

→ Wet Ingredients

04 - 1/2 cup light brown sugar
05 - 1/3 cup neutral oil, such as sunflower or canola
06 - 1/4 cup unsweetened plant-based milk, almond, oat, or soy
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 2 cups all-purpose flour
09 - 1 1/2 teaspoons ground cardamom
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/4 teaspoon salt

→ Optional

13 - 1/3 cup chopped walnuts or pecans
14 - 2 tablespoons coarse sugar for sprinkling

# How To Make It:

01 - Preheat the oven to 350°F. Grease and line a standard 9x5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, mash the bananas until smooth. Stir in the guava pulp and lime zest until evenly distributed.
03 - Add the brown sugar, oil, plant-based milk, and vanilla extract to the fruit mixture. Mix until well combined.
04 - In a separate bowl, whisk together the flour, ground cardamom, baking soda, baking powder, and salt.
05 - Add the dry ingredients to the wet mixture. Stir gently until just combined; avoid overmixing to maintain a tender crumb structure.
06 - Gently fold in the chopped walnuts or pecans if using.
07 - Pour the batter into the prepared loaf pan. Smooth the top surface and sprinkle with coarse sugar if desired.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's naturally dairy-free without tasting like anything's missing, just pure tropical comfort with a cardamom whisper.
  • Your kitchen will smell so good while it bakes that people will start showing up at your door.
  • One loaf makes enough for lazy breakfasts all week, toasted with vegan butter or eaten plain.
02 -
  • Overmixing is the fastest way to end up with a dense, tough loaf; mixing just until the flour disappears is genuinely enough.
  • If your guava pulp is particularly seedy, strain it through a fine-mesh sieve beforehand—seeds caught between teeth ruin the eating experience.
03 -
  • Keep your baking soda and baking powder fresh—old leavening makes bread sink in the middle, so replace these every six months if you bake regularly.
  • Let your batter rest for five minutes before pouring it into the pan; this allows the flour to fully hydrate and ensures a more even crumb structure.
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