Cardamom Pecan Banana Bread

Cardamom Pecan Banana Bread is one of my staple recipes. It’s a go-to when we need some healthy-ish comfort food. Or when we just have too many bananas in the house. Every time I bake this loaf for my family, it’s gone in a flash. When I serve it to friends, the response is always: “why is this so good?” or “why is my banana bread never as good as yours?”

cardamom pecan banana breadIt’s no big trick. I turn up the volume on basic banana bread with cardamom, pecans and extra vanilla. Could you use cinnamon instead of cardamom? Sure. Sometimes I even use both, especially if I’m adding dried fruit. But cardamom is the difference, friends.

If you haven’t used cardamom much (or you already know you like it) give it a try my way, and then put your own spin on a loaf. Mix up the mix-ins: we like it with walnuts and a handful of dark chocolate chips or raisins too. This recipe can hold about 1 1/2 of mix-ins without falling apart when you slice it. (Assuming the mix-ins are chopped nuts or reasonably sized bits.)

Want more banana bread goodness? My friend Sarah’s Strawberry Banana Bread is really delicious, loaded with fresh strawberries.  If comforting baked goods are what you’re in the mood for, this French Apple Cake from my friend Alison and my Cinnamon Raisin Bread Pudding with Brown Sugar Bourbon Sauce should be next on your list. 

This recipe for Cardamom Pecan Banana Bread makes 1 traditional loaf pan. Expect requests for more.

Cardamom Pecan Banana Bread recipe
Print Recipe
No ratings yet

Cardamom Pecan Banana Bread

This gluten-free Cardamom Pecan Banana Bread is one of my staple recipes. It's a go-to when we need comfort food - or when there's too many bananas in the house.
Prep Time15 mins
Cook Time1 hr
Course: Breakfast, Snack
Cuisine: American
Keyword: banana bread, gluten-free banana bread
Servings: 10 servings
Calories: 344kcal
Author: KC Cornwell


  • loaf pan


  • 4 ripe bananas (3 large bananas will work)
  • 3/4 cup sugar or coconut sugar
  • 1/4 cup brown sugar or coconut sugar
  • 1/2 cup butter softened (or coconut oil)
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp ground cardamom
  • 1/2 tsp salt
  • 2 tsp GF vanilla bean paste or extract
  • 1 1/2 cups Gluten Free Flour Blend
  • 1 cup pecans roughly chopped


  • Preheat the oven to 350.
  • Grease and flour a loaf pan and set aside.
  • In a medium sized bowl, mash the bananas and set aside.
  • In a large mixing bowl, stir the sugars together with the butter. Then add the eggs and mix thoroughly.
  • Add bananas, baking soda, cardamom, salt and vanilla and stir to combine. Then add in the flour and mix the batter. Fold in the pecans and pour the batter into the prepared loaf pan. Smooth the top of the loaf, and add a few whole pecans to the top.
  • Bake at 350 for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool before slicing.


Make it Dairy Free: substitute coconut oil for the butter


Calories: 344kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 338mg | Potassium: 229mg | Fiber: 4g | Sugar: 27g | Vitamin A: 367IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg

photos by Katie Roletto

Let us know what you think

Your email address will not be published. Required fields are marked *

Recipe Rating