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Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, allowing some overhang on the long sides for easy removal. Set aside.

In a large mixing bowl, peel and mash the ripe bananas until mostly smooth with a few small lumps remaining. Add the melted butter, granulated white sugar, packed light brown sugar, eggs, and vanilla extract. Mix these wet ingredients thoroughly with a fork or whisk until well combined.

In a separate medium bowl, combine the all-purpose flour, ground cinnamon, ground cardamom, ground ginger, ground cloves, baking soda, and salt. Whisk these dry ingredients together to ensure they are evenly distributed.

Pour the dry ingredient mixture into the bowl containing the wet ingredients. Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix; a few streaks of flour are acceptable.

Add the chopped walnuts to the batter, folding them in gently until evenly dispersed throughout the mixture.

Pour the prepared banana bread batter into the lined loaf pan. Sprinkle the additional 1 tablespoon of light brown sugar evenly over the top of the batter.

Place the loaf pan into the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The banana bread should be golden brown and risen.

Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, use the parchment paper overhang to lift the banana bread out of the pan and transfer it to a wire rack to cool completely before slicing and serving. This allows the bread to set properly.


Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, allowing some overhang on the long sides for easy removal. Set aside.

In a large mixing bowl, peel and mash the ripe bananas until mostly smooth with a few small lumps remaining. Add the melted butter, granulated white sugar, packed light brown sugar, eggs, and vanilla extract. Mix these wet ingredients thoroughly with a fork or whisk until well combined.

In a separate medium bowl, combine the all-purpose flour, ground cinnamon, ground cardamom, ground ginger, ground cloves, baking soda, and salt. Whisk these dry ingredients together to ensure they are evenly distributed.

Pour the dry ingredient mixture into the bowl containing the wet ingredients. Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix; a few streaks of flour are acceptable.

Add the chopped walnuts to the batter, folding them in gently until evenly dispersed throughout the mixture.

Pour the prepared banana bread batter into the lined loaf pan. Sprinkle the additional 1 tablespoon of light brown sugar evenly over the top of the batter.

Place the loaf pan into the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The banana bread should be golden brown and risen.

Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, use the parchment paper overhang to lift the banana bread out of the pan and transfer it to a wire rack to cool completely before slicing and serving. This allows the bread to set properly.
