Cardamom & Earl Grey Banana Bread

Serves 8–10 slices
Prep Time

20 mins

 
Total Time

75 mins

 Bake
Difficulty Beginner
Recipe by Anna Ramiz Pastry Chef

Anna is a pastry chef and writer bringing her kitchen stories to life through seasonal, memory-rich recipes.

Cardamom & Earl Grey Banana Bread

About This Dish

A cozy upgrade to your classic banana bread. This recipe brings together the floral notes of Earl Grey tea, the bright zest of orange, and the warm aroma of Living Roots Coorg Cardamom. It’s soft, fragrant, and just the right amount of sweet, perfect for breakfast, tea time, or a thoughtful homemade gift.

Baked with love and a dash of heritage.

Ingredients

  • ½ cup (113 g) unsalted butter
  • 1 tbsp Living Roots Coorg Cardamom pods
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) brown sugar
  • 1 tsp orange zest
  • 1 bag Earl Grey tea
  • 2 large eggs, separated
  • 1 tbsp vanilla extract
  • 3 large ripe bananas, mashed
  • ⅓ cup (70 g) sour cream
  • 1¾ cups (225 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp kosher salt
  • 1 tbsp turbinado sugar (for topping)

This recipe features

Coorg Cardamom Coorg Cardamom

Coorg Cardamom

Spices

$10.00

Instructions

 

  1. Preheat the oven to 350° F and line a 9x5” loaf pan with parchment paper, leaving about an inch of overhang on each side. 

  2. Use the flat side of a knife to gently smash the cardamom pods and place them in a small saucepan with the butter. Cook over medium low heat until butter is melted. Remove from heat, cover, and let steep for about 15 minutes, while you prepare the rest of the ingredients. 

  3. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, brown sugar, orange zest, and the loose earl grey tea from the tea bags. Remove the cardamom pods from the butter and discard them, then add the melted cardamom butter to the bowl. Cream on medium speed for 1-2 minutes, until well-combined and sandy in texture. 

  4. Add the egg yolks, vanilla, mashed bananas, and sour cream and mix again for another minute or two until well-combined. 

  5. Add the flour, baking powder, baking soda, and salt and mix again on low speed until the batter is smooth and no dry spots remain. 

  6. In a clean bowl, whip the egg whites to medium peaks. Add the whipped egg whites to the batter in two additions, folding gently with a rubber spatula until there are no remaining streaks of egg whites. Transfer the batter to the prepared baking pan and sprinkle the top with the turbinado sugar.