Cardamom Banana Bread With Pistachios Food

CARDAMOM BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease one 9x5 inch loaf pan.
• In a small saucepan, combine the raisins and the rum.
• Cook over medium heat until simmering, then remove from the heat and allow to cool 10 minutes.
• In a large bowl, mix together the mashed bananas, brown sugar, canola oil, and eggs with an electric mixer for 1 minute.
• Sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cardamom; stir into the egg mixture with a spoon until well blended.
• Stir in the walnuts and the rum soaked raisins last.
• Pour the batter into the prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted comes out clean.
• Allow bread to cool slightly before removing from the pan.

PISTACHIO BANANA BREAD

Steps:

• Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
• Combine flour, baking powder and salt in a bowl; whisk well.
• Place sugars and butter in a large bowl; mix well.
• Add eggs one at a time, beat well after each addition.
• Add bananas, sour cream, cardamom; beat well.
• Add flour mixture; beat well until a moist batter is formed.
• Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.

CARDAMOM BANANA BREAD WITH PISTACHIOS

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
• Place sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
• Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and cardamom; beat until blended.
• Add flour mixture; beat at low speed just until moist. Stir in pistachios.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool bread completely on wire rack.

BANANA, COCONUT & CARDAMOM BREAD

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 900g loaf tin and line with a long strip of baking parchment. Melt the coconut oil or butter in a pan or the microwave. Mash the bananas and add the oil or butter, eggs, sugar and yogurt.
• Combine the flour, baking powder, crushed cardamom and a pinch of salt in a bowl. Add the wet ingredients and whisk to a smooth batter. Pour into the tin and bake for 1 hr 10 mins until golden and risen. Insert a skewer into the centre of the cake to make sure it's cooked - it should come out with a few crumbs but no wet cake mixture. If needed, return the cake to the oven for another 5-10 mins, then check again, and keep going until it's cooked. Serve slightly warm. Once cool, keep in a tin for up to five days.

ALMOND CAKE WITH CARDAMOM AND PISTACHIO

Steps:

• Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
• In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.