Cardamom Banana Bread with Pistachios
added 03/07/08
Yield 1 loaf
This recipe uses fragrant
cardamom as an exotic stand-in for vanilla. Flecks of pistachios add crunch.
2 cups all-purpose
flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup reduced-fat sour cream
1/2 tsp. ground cardamom
1/3 cup pistachios, finely chopped
Cooking spray
Preheat oven to 350ºF.
Coat a 9×5-inch pan with cooking spray.
Lightly spoon flour
into dry measuring cups, and level with a knife. Combine flour, baking
soda, and salt, stirring with a whisk.
In a large bowl, beat
sugars and butter with mixer at medium speed until well blended, about
1 minute. Add 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
prepared pan.
Bake 1 hour or until
a wooden pick inserted in the center comes out clean. Cool 10 minutes
in a pan on a wire rack. Remove bread from pan and cool completely on
wire rack.
-Cooking Light,
September 2003
- flagged
