Pin it My neighbor showed up one afternoon with a paper bag of the most fragrant guavas I'd ever seen, and honestly, I had no idea what to do with them. She mentioned her grandmother's cardamom bread, but made with tropical fruit instead of the usual suspects, and suddenly my kitchen smelled like a spice market mixed with summer. That's when I started experimenting, swapping dairy for plant milk and discovering that mashed banana could carry cardamom's warmth beautifully. This bread became my answer to that generous gift, and now it's the first thing I reach for when someone leaves me produce and a vague recipe idea.
I made this for a small brunch last spring, and watching people take their first bite was one of those satisfying quiet moments. No one expected a quick bread to taste tropical and floral at once, and suddenly everyone wanted the recipe. My friend asked if I'd used some expensive ingredient, and I loved telling her it was just bananas, guava, and a generous hand with the cardamom.
Ingredients
- Ripe banana: Use ones that are speckled and soft, not bright yellow, because that's where the real sweetness lives and you'll need less added sugar.
- Guava pulp: Fresh is ideal if you can find it, but canned works perfectly; just strain out excess seeds unless you like the texture.
- Lime zest: Don't skip this, it wakes up the tropical flavors and keeps everything from tasting one-note sweet.
- Light brown sugar: The molasses gives the bread a subtle richness that white sugar simply can't match.
- Neutral oil: Sunflower or canola keeps the focus on the cardamom and fruit without adding competing flavors.
- Plant-based milk: Oat milk adds a gentle creaminess that I've grown to prefer, though almond works just as well.
- Ground cardamom: This is your star ingredient; buy it as whole pods and grind them yourself if you have the patience, the flavor is noticeably brighter.
- Baking soda and baking powder: Together they create lift without dairy, with the soda reacting to the acidity in the fruit.
- Walnuts or pecans: Optional but they add a wonderful textural contrast, especially if you toast them lightly first.
Instructions
- Prepare your space:
- Heat your oven to 350°F and line that loaf pan with parchment or grease it well. This matters more than you'd think because banana bread loves to stick.
- Unite the fruit:
- Mash your bananas until they're mostly smooth with just a few small lumps, then fold in the guava pulp and lime zest. The lime zest should be visible throughout, like little flavor bombs waiting to surprise your palate.
- Build the wet base:
- Add the brown sugar, oil, plant milk, and vanilla to the fruit mixture and stir until everything is cohesive and the sugar dissolves slightly. This should take about a minute of steady mixing.
- Combine the dry team:
- In a separate bowl, whisk together flour, cardamom, baking soda, baking powder, and salt until evenly distributed. Whisking matters here because it helps the cardamom spread throughout instead of creating pockets of intense spice.
- Marry wet and dry:
- Pour the wet ingredients into the dry bowl and stir gently with a spatula, just until you see no streaks of flour. Overmixing makes the bread dense and tough, so resist the urge to be thorough.
- Add texture if desired:
- Fold in your nuts if using them, keeping the motion gentle and folding only a few times.
- Fill and finish:
- Pour the batter into your prepared pan and smooth the top with the back of a spoon. Sprinkle coarse sugar over the surface if you want a subtle crunch.
- Bake with patience:
- Place it in the oven and bake for 45 to 55 minutes; start checking at 45 with a toothpick inserted into the center. When it comes out clean or with just a few moist crumbs, you're done.
- Cool with care:
- Let the bread rest in the pan for 10 minutes so the structure sets, then turn it out onto a wire rack to cool completely. Slicing too early releases steam and makes it crumbly, so patience here pays off.
Pin it There's something deeply satisfying about pulling a perfectly golden loaf from the oven and knowing you made something that tastes like vacation but lived in your kitchen the whole time. This bread has become my go-to gift for people who think vegan baking is limiting, because one slice of this and they understand why I'm passionate about it.
The Cardamom Question
I'll be honest, cardamom intimidated me at first. It's bold and floral and not something you just throw in without thinking, but in this bread it's perfectly balanced by the sweetness of banana and the tropical brightness of guava. Start with the full amount, and if you're cautious about strong spices, you can reduce it to 1 teaspoon; just know you'll lose some of what makes this bread special. The beauty is that cardamom doesn't taste perfumey when it's paired with fruit, it just makes everything taste more intentional and alive.
Storage and Keeping
Wrapped tightly in plastic wrap or stored in an airtight container, this bread keeps beautifully for 4 to 5 days at room temperature, and it actually slices cleaner on day two when the crumb has set. You can also freeze it for up to a month, which I do whenever I've made extra and want to save it for a quiet breakfast moment. The guava and banana help keep it moist even after freezing, which is unusual and wonderful.
Serving Suggestions and Flavor Pairings
This bread is stunning on its own with just a cup of strong tea or coffee, but if you want to elevate it, a thin spread of vegan butter or a drizzle of lime glaze transforms it into something you'd order at a bakery. Toasting a slice lightly before serving brings out the cardamom even more, and the warmth makes the banana taste deeper and richer. Serve it to people you want to impress, pair it with chai for cozy mornings, and don't be surprised when someone asks for seconds and thirds.
- A lime glaze made from powdered sugar and fresh lime juice adds brightness and visual appeal without overwhelming the delicate spice notes.
- Pairing it with tropical fruit tea or chai spice tea creates a flavor echo that feels intentional and sophisticated.
- Toasting slices before serving truly does make a difference, waking up all the flavors just as they begin to settle with time.
Pin it This bread is proof that you don't need dairy or eggs to create something moist, flavorful, and memorable. Make it once and it becomes the recipe you return to whenever you want to remind yourself why you started cooking in the first place.
Recipe FAQs
- → Can I use frozen guava pulp?
Yes, frozen guava pulp works perfectly. Thaw it completely and strain if needed to remove seeds before adding to the batter. One 14-ounce can typically provides the needed 3/4 cup.
- → How do I know when the bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. The top should be golden brown and spring back when gently pressed.
- → Can I make this gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. The texture may be slightly denser but still delicious.
- → How should I store this bread?
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.
- → What can I substitute for cardamom?
If cardamom isn't available, try cinnamon, ginger, or a blend of both. The flavor profile will change but you'll still get a warm, spiced loaf. Start with 1 teaspoon and adjust to taste.
- → Can I reduce the sugar?
The bananas and guava provide natural sweetness, so you can reduce the brown sugar to 1/4 cup if preferred. The bread will be less sweet but still flavorful and moist.