Cardamom-Scented Banana Bread

On this first official day of fall, the weather could not be more fitting. Bright sun, crisp air, and the leaves are just on the cusp of turning.

Maybe it's the weather or perhaps it's all the British books I've been reading, but my cravings for iced tea seem to have waned overnight. What I want now, especially in the late afternoon, is a little pot of hot tea -- Earl Grey in particular. This cardamom-scented banana bread makes a perfect companion.



I discovered this recipe in a charming little book simply entitled Cakes by Pam Corbin. It's Number 8 in the adorable River Cottage Handbook series which covers a variety of homey topics like Bread, Hedgerow, Smoking and Curing, and Preserves among others. As I've worked my way through the Cakes handbook over the past year or so, I have yet to discover a recipe I don't love. This easy-to-prepare banana bread (or cake, if you prefer) has now become a staple. It keeps well for at least a few days (if it lasts that long) and freezes fine too.

My suggestion is to double this batch and make two so you'll have one to serve when a friend or neighbor stops by for tea.

Cardamom-Scented Banana Bread

2 cups (250g) self-rising flour
Pinch of sea salt
1 1/2 tsp ground cardamom
7 tbsp (100g) unsalted butter, cut into small pieces
1/2 cup (100g) light brown sugar
2/3 cup (100g) raisins (or you try substituting with dried pears, apples, dates or walnuts)
2 ripe bananas
1 egg, lightly beaten
1 tbsp Demerara sugar

Preheat oven to 350F.

Prepare a loaf tin by lining with a sheet of parchment paper.

Sift flour, salt, and cardamom into a large mixing bowl. Add butter and rub in, with your fingertips (or using a pastry cutter) until the mixture resembles medium bread crumbs. Add the brown sugar and raisins and mix lightly until well distributed. Make a well in the center.

In another bowl, mash the bananas to a soft and slightly lumpy puree. Add the egg and blend together, then pour into the well in the dry ingredients. Mix together with a wooden spoon and then beat until the mixture is thoroughly combined and has a soft dropping consistency.

Spoon the mixture into the prepared tin, leveling it out with the back of the spoon. Sprinkle the demerara sugar over the top. Bake for about 45 minutes until well risen and a skewer inserted into the center comes out clean.