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This slice of Brown Butter Cardamom Banana Bread would make a perfect breakfast or snack with a bit of almond butter spread across the top.

Brown Butter Cardamom Banana Bread

There are so many versions of banana bread. This version, Brown Butte Cardamom Banana Bread appealed to me because of the nutty flavor the brown butter added to the mix, as well as the mysterious flavor that cardamom always brings to the table. Do read through the entire recipe before beginning, so you know to add the cardamom, honey and bananas to the browned butter, and then the eggs and vanilla, before adding all to the dry ingredients. To brown your butter, use a very wide pan. I should take 3-4 minutes at a high heat to brown the butter. You want to transfer the browned butter from the pan immediately, to a bowl, so your browned butter does not cross the line, and burn. Do stir up the brown bits at the bottom of the pan when transferring the melted brown butter to a bowl.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Author Adapted from dishingupthedirt.com


  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 8 tablespoons 1 stick unsalted butter
  • 1-¼ teaspoon ground cardamom
  • ½ cup honey
  • 3 very ripe bananas
  • 2 large eggs
  • 2 teaspoons pure vanilla extract


  1. Preheat the oven to 350 degrees, with a rack in the upper middle section.
  2. Grease a 9-by-5 inch loaf pan and set aside.
  3. In a large bowl whisk together the flours, baking powder, baking soda and salt.
  4. In a medium saucepan over medium heat melt the butter. Once melted, continue to cook, swirling the pan often, until the butter is fragrant and deep brown, about 2-3 minutes.
  5. Remove the pan from the heat, transfer the contents to a bowl, and immediately stir in the cardamom.
  6. Carefully add the honey and bananas ()the butter will sizzle and bubble a bit) and whisk until combined.
  7. Add the eggs and vanilla and whisk until smooth.
  8. Add the banana mixture to the flour mixture and using a wooden spoon fold until well combined and no dry flour remains.
  9. Transfer the batter to the prepared loaf pan and bake in the oven until the top is a deep golden brown and a toothpick comes out clean when inserted in the middle. Banke about 50-55 minutes.
  10. Rotate the pan halfway through baking.
  11. Cool the bread in the pan for about 15 minutes before carefully removing it to completely cool on a wire rack.
  12. You may store the banana bread at room temperature in plastic wrap for 4 days. Alternatively, I like to slice it and store the slices in containers with parchment paper between each slice, in the freezer. I just toast the slices in the toaster oven when I am ready to enjoy a slice as a snack.