Vegan Cardamom Guava Banana Bread

The way cardamom hits your nose before you even see the loaf, that is what sold me on this bread the first time I pulled it from the oven. I was experimenting with whatever tropical fruits I had on hand, and the combination of guava and banana turned into something I could not stop eating. My kitchen smelled like a fusion between an Indian spice market and a Caribbean beach stand, and I have never looked back.

I brought this loaf to a brunch potluck last spring, right when guava season was peaking at my local market. My friend Sarah, who never eats anything with cardamom because she finds it too perfume-like, went back for three slices and finally admitted she might have been wrong all these years. Watching people squint slightly at the unfamiliar floral scent, then light up when they taste the tropical sweetness, has become one of my favorite kitchen moments.

Ingredients

• Ripe bananas: The blacker the better, they add natural sweetness and keep the bread incredibly moist without any help from eggs or dairy
• Guava pulp: Fresh or canned both work beautifully, just strain out the seeds if you are using fresh guava so the texture stays smooth
• Lime zest: This bright spark cuts through the richness and makes the tropical flavors sing, do not skip it
• Light brown sugar: Adds a subtle caramel depth that white sugar cannot achieve, plus it helps create that gorgeous golden crust
• Neutral oil: Sunflower or canola oil keeps the bread tender without weighing it down the way coconut oil sometimes can
• Plant-based milk: Any unsweetened variety works, but I love oat milk for its slight natural sweetness and creamy mouthfeel
• Ground cardamom: freshly ground if possible, but a good quality jarred version still delivers that signature floral warmth
• All-purpose flour: Provides just enough structure to hold everything together while staying tender
• Baking soda and powder: The duo ensures proper lift despite the heavy fruit content
• Salt: A small amount that makes all the other flavors pop and taste more vibrant

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9x5-inch loaf pan, lining it with parchment paper that overhangs the sides for easy removal later

Mash the fruit base:

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

Build the wet mixture:

Add the brown sugar, oil, plant-based milk, and vanilla extract, mixing until the sugar dissolves and the mixture looks glossy and uniform

Whisk the dry team:

In a separate bowl, combine the flour, cardamom, baking soda, baking powder, and salt until no clumps remain

Bring it all together:

Pour the dry ingredients into the wet mixture and stir gently until just combined, some small streaks of flour are better than an overmixed dense loaf

Add the crunch:

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

The finishing touch:

Sprinkle coarse sugar over the top for that bakery-style crackly crust that catches the light when you slice it

Bake until golden:

Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs

The hardest part:

Let the bread cool in the pan for 10 minutes before using the parchment to lift it out onto a wire rack

Save Pin

My neighbor texted me at 10 PM one night asking what I was baking because the cardamom scent had drifted through the building ventilation. I ended up sliding half a still-warm loaf under her door with a note about the guava situation, and now we exchange slices every time either of us bakes. Food really does build bridges between strangers.

Making It Your Own

Mango puree works beautifully if you cannot find guava, and pineapple adds a lovely acidity that plays nicely with the cardamom. I have even used passion fruit pulp in a pinch, which makes the bread slightly more tart but incredibly fragrant.

Serving Suggestions

This bread deserves to be toasted until the edges are crispy, then slathered with vegan butter while still warm enough to melt. A drizzle of powdered sugar mixed with lime juice takes it over the top, but it is equally perfect alongside a steaming mug of chai.

Storage Secrets

Wrap the cooled loaf tightly in plastic wrap and it will stay moist on the counter for three days, though in my house it rarely lasts past day two. For longer storage, slice the bread and freeze individual pieces wrapped in foil, then thaw them in a 300°F oven for 10 minutes to restore that fresh-baked texture.

• Add a paper towel inside the storage container to absorb excess moisture if you live in a humid climate
• The flavor actually develops and becomes more complex after 24 hours, so try to resist cutting into it immediately
• Never store warm bread in sealed containers or the trapped steam will make the crust soggy

Save Pin

There is something magical about a quick bread that travels across continents in a single bite, bringing together the comfort of banana bread with the bold romance of tropical spices. May your kitchen always smell like cardamom and possibility.

Recipe FAQs

→ Can I use frozen guava pulp?

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

→ What can I substitute for cardamom?

Cinnamon or a blend of cinnamon and ginger can replace cardamom, though the distinctive floral, citrusy notes of cardamom make this loaf uniquely special.

→ How should I store the loaf?

Wrap tightly in plastic or store in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to a week or freeze individual slices.

→ Can I make this gluten-free?

A 1:1 gluten-free flour blend should work, though the texture may be slightly denser. Look for a blend with xanthan gum for the best results.

→ Why is my banana bread dense?

Overmixing the batter can develop too much gluten, leading to a tougher texture. Stir just until the dry ingredients are incorporated for the tenderest crumb.

→ Can I reduce the sugar?

The bananas and guava provide natural sweetness, so you can reduce the brown sugar to 1/4 cup. The loaf will be less sweet but still deliciously moist and flavorful.