Fragrant tropical loaf blending ripe bananas, guava pulp, and warm cardamom spices in a perfectly moist dairy-free treat.
# What You Need:
→ Fruit Base
01 - 1 cup mashed ripe bananas (approximately 2 medium bananas)
02 - 3/4 cup guava pulp, fresh or canned, strained if seedy
03 - Zest of 1 lime
→ Wet Ingredients
04 - 1/2 cup light brown sugar, packed
05 - 1/3 cup neutral vegetable oil (sunflower or canola)
06 - 1/4 cup unsweetened plant-based milk (almond, oat, or soy)
07 - 1 tsp pure vanilla extract
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 1 1/2 tsp ground cardamom
10 - 1 tsp baking soda
11 - 1/2 tsp baking powder
12 - 1/4 tsp fine salt
→ Optional Additions
13 - 1/3 cup chopped walnuts or pecans
14 - 2 tbsp coarse sugar for topping
# How-To:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan thoroughly and line with parchment paper for easy removal.
02 - In a large mixing bowl, mash bananas until completely smooth. Stir in guava pulp and lime zest until evenly distributed.
03 - Add brown sugar, oil, plant-based milk, and vanilla to the fruit mixture. Whisk until fully incorporated and mixture appears uniform.
04 - In a separate bowl, sift together flour, cardamom, baking soda, baking powder, and salt. Whisk to ensure even distribution of leavening agents.
05 - Pour dry ingredients into wet mixture. Fold gently using a spatula until just combined, being careful not to overmix as this will result in dense bread.
06 - Fold in chopped nuts if using. Transfer batter to prepared loaf pan, smoothing top with spatula. Sprinkle with coarse sugar if desired.
07 - Place pan in center of oven and bake for 45-55 minutes, or until toothpick inserted into center emerges clean and top is golden brown.
08 - Allow bread to rest in pan for 10 minutes. Remove from pan and transfer to wire rack to cool completely before slicing to prevent crumbling.
