Comments on: Cardamom Streusel Banana Bread

By: Kate

Kate — Wed, 16 Nov 2022 14:02:02 +0000

Agree with another reviewer that this bread is very cake like. Pretty tasty but not my favorite (i’m obsessed with her Tahini Banana Bread). I didn’t have an issue with the salt like another reviewer did.

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Tue, 15 Nov 2022 20:41:59 +0000

In reply to Sarah. You could swap them out for oats!

By: Sarah

Sarah — Tue, 15 Nov 2022 18:43:51 +0000

Hi Sarah! What would you suggest to substitute for the almonds if you have a nut-allergy?

By: Sarah

Sarah — Sat, 18 Jun 2022 15:56:54 +0000

Yum!!! My new favorite banana bread. The cardamom adds so much and the texture is amazing! I will definitely be making this again and again!

By: Jenny

Jenny — Sun, 22 May 2022 01:59:36 +0000

So, i loved the recipe.. with the following caveats.. the salt is terrible! Do not under any circumstances use 3/4tsp of salt. I gave the recipe the benefit of the doubt (because i ranted against the salt in the cardamom pistachio crumble cake recipe as well -1 whole tsp in that case! I felt terrible about my feedback there. So i tried the salt in this recipe as is) In the loaf, all i can taste is the salt! Not the delicious cardamom.

I used 2 shrivelled up, black as night bananas because that’s all i had and roasted hazelnuts in the crumble instead of cashews. I baked this in a 8.5″x4.5″ loaf pan and it yielded a beautifully moist loaf. Unfortunately it’s near inedible because of the salt! The only relief from the salt is the streusel.. which is sweet and cardamomy giving us hints of what could have been. If doing this again, i wouldn’t put more than a quarter TSP of salt.

And yes, Thank you for these ideas. Your blog is beautiful. I really appreciate it.

By: Jenny

Jenny — Sat, 21 May 2022 12:14:49 +0000

Hello

What size pan did you use in this recipe?

By: Kathryn

Kathryn — Wed, 03 Nov 2021 21:23:23 +0000

This made a lot of batter so I filled a large loaf pan and 2 jumbo muffins! Love the flavor combination. Baked mine for ~1 hour. Will be making again soon!!

By: Gina

Gina — Mon, 01 Nov 2021 00:40:44 +0000

Bake this today with a couple of modifications. I didn’t have yogurt so I used sour cream and am not a fan of cashews so subbed toasted pecans. It’s a very moist and light cake, great flavor but wish I had used a larger pan. Since there was no measurement on the pan I used an 8.5 X 4.5 and it took an hour and 5 min to bake.

By: Cynthia

Cynthia — Wed, 27 Oct 2021 00:45:27 +0000

looks so good!