Vegan Cardamom Guava Banana Bread

The first time cardamom and guava met in my kitchen, the whole house filled with this impossible perfume that made everyone wandering in from different rooms asking what was baking. Id bought too many bananas on sale and had a can of guava pulp sitting in the pantry from an ambitious tropical cocktail phase that never quite happened. The combination seemed like a gamble, but sometimes those desperate experiments turn into the recipes you actually make forever.

I brought this loaf to a brunch potluck last spring, and my friend Sarah kept circling back to the counter, breaking off tiny pieces until she finally just cut herself a proper slice. She confessed she usually finds banana bread boring, but the guava made it taste like sunshine on a cloudy day. Now she texts me whenever she spots ripe bananas marked down at the grocery store.

Ingredients

• Ripe bananas: The darker and speckled the better, they provide natural sweetness and moisture that cant be replicated
• Guava pulp: Fresh gives the brightest flavor, but canned works beautifully if strained well to remove seeds
• Lime zest: This brightens all that tropical sweetness and prevents the bread from feeling too heavy
• Light brown sugar: The molasses adds depth that complements cardamoms floral notes perfectly
• Neutral oil: Keeps the texture tender without competing with the delicate fruit flavors
• Plant-based milk: Any unsweetened variety works, just avoid anything with strong flavors that might overshadow
• Ground cardamom: Freshly ground from pods makes a huge difference if you can manage it
• All-purpose flour: Provides the right structure without becoming dense or rubbery
• Leavening agents: Both baking soda and powder ensure a good rise despite the heavy fruit content

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x5-inch loaf pan thoroughly, or line it with parchment paper for easy removal later.

Mash your fruit base:

In a large bowl, mash those bananas until mostly smooth, then stir in the guava pulp and lime zest until everything is combined.

Build the wet mixture:

Add the brown sugar, oil, plant-based milk, and vanilla, mixing until the sugar dissolves and everything looks uniform.

Whisk the dry ingredients:

In a separate bowl, combine flour, cardamom, baking soda, baking powder, and salt until well incorporated.

Bring it together:

Pour the dry ingredients into the wet mixture and stir gently until just combined, being careful not to overwork the batter.

Add your extras:

Fold in the nuts if using, then pour everything into your prepared pan and smooth the top with a spatula.

Finish and bake:

Sprinkle coarse sugar over the top if you want that lovely crunch, then bake for 45 to 55 minutes until golden.

The patience part:

Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Pinterest

My neighbor caught the scent wafting through our shared hallway and knocked on my door with tea in hand, asking what kind of magic was happening in my oven. We ended up eating warm slices on her balcony while she told me about growing up in Miami where guava pastries were Sunday morning staples.

Making It Your Own

Mango or pineapple puree can stand in for guava if you cannot find it at your local market, though the flavor profile will shift slightly sweeter. Ive also made this with half whole wheat flour for added nutrition, and the nutty notes actually play beautifully with the cardamom.

Serving Ideas

A simple lime glaze made with powdered sugar and fresh lime juice takes this over the top for special occasions. For breakfast, I love thick slices toasted and spread with salted vegan butter, while an afternoon tea calls for it plain with a steaming mug of chai.

Storage And Make-Ahead Tips

This bread keeps beautifully at room temperature for three days, wrapped tightly in plastic or stored in an airtight container. For longer storage, slice and freeze individual portions, then thaw in the microwave for 30 seconds when that banana bread craving hits.

• The flavor actually develops overnight, so this tastes even better the next day
• Wrap slices in parchment before freezing to prevent them from sticking together
• If adding nuts, toast them beforehand for an extra layer of flavor

Pinterest

There is something deeply satisfying about turning overripe bananas into something so fragrant and inviting. Every time I bake this, I remember that some of the best recipes come from simple ingredients and a moment of inspiration.

Recipe FAQs

→ Can I use frozen guava pulp?

Yes, frozen guava pulp works perfectly. Thaw it completely and strain if necessary to remove any seeds or excess fibers before incorporating into the batter.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. The top should be golden brown and the edges should pull slightly away from the pan.

→ Can I make this gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly denser but still delicious.

→ How should I store this bread?

Keep the cooled loaf wrapped tightly in plastic or stored 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 the cardamom?

If cardamom isn't available, try cinnamon, nutmeg, or a blend of both warm spices. The flavor profile will shift slightly but remain delicious and comforting.

→ Can I reduce the sugar in this recipe?

The bananas provide natural sweetness, so you can reduce the brown sugar to 1/4 cup if you prefer a less sweet loaf. The texture and baking time remain unaffected.