Vegan Cardamom Guava Banana Bread

My neighbor showed up one afternoon with a paper bag of guavas from her tree, and I had no idea what to do with them. She mentioned a tropical bread her mother made, and suddenly I was rifling through my spice cabinet, finding cardamom that had been hiding behind the cumin for months. What started as a "I'll figure this out" moment turned into this fragrant, golden loaf that somehow tastes like a vacation and comfort food had a baby.

I brought this bread to a potluck last spring when someone asked me to bring something vegan, and I watched a friend take a bite and just close their eyes like they'd traveled somewhere. That's when I knew this wasn't just a recipe I'd stumbled into, but something worth making again and again.

Ingredients

• Ripe bananas (1 cup mashed, about 2 medium): Choose ones with brown spots because they're sweeter and blend more easily, which sounds obvious but I've learned this the hard way.
• Guava pulp (3/4 cup): Fresh is magical if you can find it, but canned works beautifully too, and honestly, the frozen stuff is a lifesaver in winter months.
• Lime zest (from 1 lime): This tiny bit of brightness prevents the bread from tasting one-dimensional and makes your kitchen smell incredible while you're zesting.
• Light brown sugar (1/2 cup): It brings a subtle molasses warmth that white sugar just can't replicate in this particular combination.
• Neutral oil (1/3 cup): Use sunflower or canola because their blandness lets the tropical flavors shine without competing.
• Unsweetened plant-based milk (1/4 cup): Oat milk gives the richest crumb, but almond or soy work just fine depending on what's in your fridge.
• Vanilla extract (1 tsp): Don't skip this because it grounds all those wild flavors and makes them sing together.
• All-purpose flour (2 cups): Measure by spooning and leveling, not scooping, because one mistake here changes everything.
• Ground cardamom (1 1/2 tsp): This is the soul of the bread, so buy it whole and grind it yourself if you have time, though pre-ground works when life is busy.
• Baking soda (1 tsp) and baking powder (1/2 tsp): This combination gives you lift without the eggy flavor you'd get with too much baking soda alone.
• Salt (1/4 tsp): A pinch of salt makes every single flavor wake up and pay attention.
• Walnuts or pecans (1/3 cup chopped, optional): They add a subtle crunch that makes each bite interesting, though honestly the bread is perfect without them too.
• Coarse sugar (2 tbsp for topping, optional): It creates a little sparkle on top and gives you something to look forward to with each slice.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Heat your oven and prep the pan:

Preheat to 350°F and grease a 9x5-inch loaf pan with a little oil, then line the bottom with parchment paper so the bread slides out like it was meant to. This step takes two minutes and saves you from frustration later.

Combine your fruit base:

Mash the bananas in a large bowl until they're mostly smooth with just a few small lumps, then stir in the guava pulp and lime zest, watching as the mixture becomes this gorgeous sunset color. You'll smell the cardamom moment before you add it, and you'll know you're on the right track.

Build the wet mixture:

Add the brown sugar, oil, plant-based milk, and vanilla to your fruit, stirring until everything looks creamy and combined. Don't worry if it looks a little loose, that's exactly what you want at this stage.

Whisk the dry ingredients:

In another bowl, whisk together the flour, cardamom, baking soda, baking powder, and salt until they're evenly distributed and you can smell that warm spice jumping out. This is the moment the bread's personality starts forming.

Marry wet and dry gently:

Pour the dry ingredients into the wet mixture and stir with a spatula using just enough strokes to bring everything together, then stop immediately. Overmixing is the villain here, turning your bread tough and dense, so less is genuinely more.

Fold in the nuts if you're using them:

If you want that textural surprise, gently fold in the walnuts or pecans now, distributing them evenly throughout. This step takes 30 seconds and makes a world of difference.

Pour and top:

Transfer the batter to your prepared pan and smooth the top with the spatula, then sprinkle coarse sugar over it if you want that café-quality finish. It looks like you know what you're doing even if you just made this up as you went.

Bake until golden:

Slide the pan into the oven and bake for 45 to 55 minutes, checking around the 45-minute mark with a toothpick in the center. It should come out clean or with just a crumb or two clinging to it, and your kitchen will smell like you've opened a tropical bakery.

Cool with patience:

Let the bread rest in the pan for 10 minutes to set slightly, then turn it out onto a wire rack to cool completely before slicing. This waiting period is the hardest part, but warm bread collapses, and you want those perfect slices.

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My mom called me during the cooling process once, and I had to just breathe and tell her I couldn't talk until this bread came off the rack because I needed to taste it immediately. She laughed and hung up, and I think that's when I realized this wasn't just a recipe, it was a small meditation on patience and tropical flavors.

Flavor Variations to Explore

Once you've made this bread once, you'll start seeing opportunities everywhere. I've swapped the guava for mango when I found a good sale, and the bread became sunnier somehow, less floral and more straightforward delicious. The cardamom is flexible too, if you're nervous about it, you can start with 1 tsp and work your way up, because its strength sneaks up on you in the best way but only if you like it.

Serving Suggestions That Matter

This bread is perfect plain, but it transforms into something special when you serve it warm with a thin spread of vegan butter or a homemade lime glaze that takes five minutes to whisk together. Pair it with chai tea or a tropical fruit tea, and suddenly you're not just eating breakfast, you're giving yourself an experience. The bread also holds up beautifully for three days wrapped on the counter and even longer in the freezer, so you can make it on a Sunday and eat it through the week without guilt.

Storage and Make-Ahead Magic

Wrap any leftovers in parchment and then plastic wrap, and the bread will stay moist and delicious for up to three days at room temperature. If you want to bake ahead, you can freeze the batter in the prepared pan, then bake it straight from frozen, adding just 5 to 10 extra minutes to the baking time. I've also found that this bread actually tastes better on day two when the flavors have had time to settle and deepen.

• Store leftovers wrapped in parchment and plastic wrap on the counter for maximum moisture and flavor retention.
• Freeze batter in the loaf pan and bake directly from frozen, adding 5 to 10 minutes to baking time.
• Toast slices from day two or three for added texture and a way to extend the life of your creation.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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This bread sits somewhere between nostalgia and discovery, a bridge between what you know and what you didn't know you wanted. Make it once for yourself, then make it for someone else and watch their face.

Recipe FAQs

→ Can I use frozen guava pulp?

Yes, frozen guava pulp works beautifully in this bread. Thaw it completely and strain if it contains seeds before incorporating into the batter.

→ What can I substitute for cardamom?

Cinnamon or nutmeg make excellent alternatives if cardamom isn't available. Use 1 teaspoon of either spice for similar aromatic warmth.

→ How do I store this bread?

Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. For longer storage, freeze individual slices.

→ Can I make this gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum for best texture results.

→ Why is my bread dense?

Overmixing the batter can create a dense texture. Stir just until the dry ingredients disappear—some small lumps are perfectly fine and will bake out.

→ Can I reduce the sugar?

The bananas and guava provide natural sweetness. You can reduce the brown sugar to 1/4 cup, though the loaf will be less sweet with a slightly denser crumb.