Recipe: Cardamom, Ginger & Cinnamon Spiced Banana Bread


Recipe: Cardamom, Ginger & Cinnamon Spiced Banana Bread

Ren Behan for Spice Drops
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 150 gram soft, room temperature butter
  • 100 gram soft brown sugar
  • 2 eggs, at room temperature
  • 2 drops cardamom spice drops
  • 2 drops ginger spice drops
  • 3 drops cinnamon spice drops
  • 200 gram self-raising flour
  • 1 tsp bicarbonate of soda
  • ¼ teaspoon salt
  • 3 bananas (over-ripe, mashed)
  • 115 gram Greek yoghurt (plain, or with honey works well)
  • 50 gram unsalted, pistachio kernels, finely chopped


  • Pre-heat oven to 180C/160C fan/gas 4. 
  • Line the four mini loaf tins with a small piece of baking paper
  • Place the butter into a large bowl with the sugar, beat with an electric whisk for 3 minutes. Add the eggs, one by one, and then drop in the spice drops. Mix again – the mixture may split a little.
  • Sift in the flour and bicarbonate of soda. Add the salt. Using a metal tablespoon, mix everything together until all the flour is incorporated.
  • Add the mashed bananas and Greek yoghurt, mix well again.
  • Divide the mixture equally into the four tins. Sprinkle over the chopped pistachio kernels.
  • Bake for 30 minutes, or until a skewer comes out clean when inserted into the middle of the loaves.
  • Remove the tins from the oven, leave to cool and then transfer to a wire rack to cool before serving.
  • Notes: you can make this in a large, 1lb loaf tin. Bake for one hour and check that the banana bread is cooked through to the middle.
  • These will keep well in a tin for up to 3 days.

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