cardamom coconut banana bread.

Cardomom Coconut

Happy belated Fourth of July!

I hope this post finds you lacking in the hangover department.

I don’t really drink (much), so my hangover is of the food variety. There were burned grilled hot dogs, corn on the cob, Stovetop Bacon Baked Beans, confetti marshmallow blondies (made with red, white, and blue sprinkles!), chips, and I made my Praline Smores Cake.

This cake blew my mind: buttermilk chocolate cake, graham cracker Italian Meringue Butter Cream, homemade marshmallow fluff, candied graham crackers, shaved bittersweet chocolate, and praline crumble. It took me two days two make it, but hot damn was it delicious!

I’d love to give you the recipe for the cake today, but that will have to wait. Instead, you get a muffin recipe.

Don’t feel cheated, guys.

Bananas plus cardamom and coconut? A nice break from “normal” banana bread. A little fancier, kind of like your momma’s banana bread is feeling all classy like – but still down to earth. Like eating brunch in your formal dining room….while wearing yoga pants.


There are a lot of spices that don’t seem to get much attention in the kitchen, cardamom being one of them. I’ve found myself usually incorporating it in recipes amongst a million other spices. It’s such a unique, warm flavor and I figured I’d give it a starring role this time around. They key with cardamom is to not use too much; it can taste soapy in excess.

I prefer to use oil in my quick breads. Generally, I have found that oil-based cakes and muffins retain their moisture and fabulous texture longer than those made with butter. This recipe was developed using olive oil, specifically, from Texas Olive Ranch.

Canola, coconut, or grapeseed oils are perfectly fine substitutes.



These muffins are awesome. A welcomed sight on a hung-over morning, whether from too many brews or just plain eating too much food (guilty).

I can only hope my pants zip up tomorrow morning.


Cardamom Coconut Banana Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Cardamom Coconut Banana Muffins

yields 1 dozen


1 ½ cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¾ tsp. ground cardamom

½ tsp. salt

3 bananas, very ripe, pureed

¾ cup granulated sugar

1 egg

1/3 cup olive oil

½ cup shredded, sweetened coconut


1. Preheat oven to 375 degrees, rack set in middle of oven.

2. In a large bowl, with an electric hand-held mixer, combine : flour, baking soda, baking powder, cardamom, and salt. Set aside.

3. In a medium bowl, using the electric hand-held mixer, puree three VERY ripe bananas until smooth.

4. To the pureed bananas, add the sugar, egg, and olive oil and mix until well combined.

5. Add pureed banana mixture to large bowl with combined dry ingredients. Mix until just combined.

6. Add ½ cup coconut and stir to mix. Distribute batter amongst a 12 cup muffin tin; approx. 1/3 cup batter per well.

7. Bake at 375 degrees for five minutes.

8. Lower temp to 350 degrees and bake for 17-19 minutes or until toothpick inserted into middle comes out clean.






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