Fragrant tropical quick bread with bananas, guava, cardamom, and lime zest. Moist, dairy-free, and ready in just over an hour.
# What You’ll Need:
→ Fruit Base
01 - 1 cup ripe banana, mashed (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 oil (sunflower, canola, or vegetable)
06 - 1/4 cup unsweetened plant-based milk (almond, oat, or soy)
07 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 1 1/2 teaspoons ground cardamom
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/4 teaspoon fine salt
→ Optional Additions
13 - 1/3 cup chopped walnuts or pecans
14 - 2 tablespoons coarse sugar for topping
# How To Make:
01 - Preheat oven to 350°F. Generously grease a 9x5-inch loaf pan with oil or vegan butter and line with parchment paper for easy removal.
02 - In a large mixing bowl, mash the ripe bananas until completely smooth. Stir in the guava pulp and fresh lime zest until evenly distributed.
03 - Add the light brown sugar, neutral oil, plant-based milk, and vanilla extract to the fruit mixture. Whisk vigorously until the sugar dissolves and the mixture is uniform.
04 - In a separate medium bowl, sift together the all-purpose flour, ground cardamom, baking soda, baking powder, and salt. Whisk to ensure even distribution of leavening agents and spices.
05 - Pour the dry ingredients into the wet mixture. Using a spatula, fold gently until just combined—stop as soon as no dry streaks remain. The batter should remain thick; do not overmix or the bread will become dense.
06 - Fold in chopped walnuts or pecans if using. Scrape the batter into the prepared loaf pan and smooth the top with an offset spatula. Sprinkle evenly with coarse sugar for a crunchy topping.
07 - Bake for 45 to 55 minutes. Start checking at the 45-minute mark—the bread is done when a wooden skewer or toothpick inserted into the center emerges clean or with just a few moist crumbs.
08 - Allow the bread to rest in the pan for 10 minutes to set. Carefully invert onto a wire rack and cool completely before slicing—this prevents the bread from crumbling and ensures clean slices.
