Cardamom & Cinnamon Banana Bread Puffs

December 2, 2015



Hey ya’ll! It’s crazy to think how fast Thanksgiving flew by. I loved seeing how everyone spent one of my favorite food filled days. But now it’s already December. That’s so crazy! It’s hard to believe the year is almost over. When I think of December, I think of Christmas of course, baking, edible gifts, and cranberries. Growing up, my mother always made banana bread for the neighbors as a a gift. She’d make the bread, and I’d deliver it in the Georgia cold. The Georgia cold is actually non-existent. But for the struggle story, let’s pretend. Who doesn’t love getting food? I mean if it’s bad ok maybe not, but when it’s good I’m all about free gifted food.

This year I’ll definitely be making a few neighbors and coworkers some baked goods. I thought a banana bread puff might be the perfect thing. The beauty of the small banana breads is that each person gets their own personal banana bread. No one has to share. You know that sharing really isn’t my thing. Let’s get real, everyone wants a cute baked good, and a mini bread bundt is totally the way to the adorbz place in everyones’ heart. Also, I learned today that we should all be savoring every banana we eat because they are on their way to eradication! Ok for real it’s probably not going to happen for a long time, but read more about it here.

Banana_Bread_diptych Banana_Bread_Horizontal Banana_Bundt_Diptych2

This bread is so easy. I recommend you try to use red bananas if you can find them. Red bananas are an Australian banana. It’s a bit smaller than a yellow banana, and the peel is a reddish color. The red bananas are a bit sweeter so using it in a sweeter bread just boosts all of those delicious flavors. In general, I prefer to use red bananas for my baking. I found mine at Whole Foods, but if you can’t find them in your local grocery, don’t fret! You can use yellow bananas. I’d use about 3 instead of 5 though since the sizes will be different.

If you hold on to a few bread puffs, I also recommend you turn your personal bread into a dessert. Who doesn’t want a dessert bread? I made a cranberry syrup to pour over my warmed bread puff. Honestly, if you aren’t in the cranberry mood, I recommend you pour chocolate all over it because everything is better with chocolate.





yields 6 small bunds or 1 loaf 



5 very ripe red bananas

2 extra large eggs

3/4 c buttermilk

1/2 c almond oil

2 cups all-purpose flour

1/2 c light brown sugar

1/2 c granulated sugar

1 1/4 tsp baking powder

1 tsp baking soda

2 tsp cardamom

2 tsp cinnamon

1/2 c cacao nibs

*Optional:  Find Cranberry Syrup Here





Preheat oven to 350°F. Butter your mini bundt pans or your loaf pan. If you are baking your bread in a loaf pan, line your loaf pan with parchment paper.

Using a mixer with a flat paddle, mash your bananas. Beat in eggs, oil, and buttermilk till ingredients are smoothly incorporated.

In a separate bowl, combine flour, sugar, baking powder, baking soda, cardamom, and cinnamon.

On a low mixing speed, add your flour mixture to the egg mixture. Add in cacao nibs. Once all of the flour mixture is combined beat for an additional one minute.

Pour batter into your pan. Bake small bundt cakes for 35 – 40 minutes or until a toothpick comes out of the center cleanly. If you are using a loaf pan, you may need to bake this for a few extra minutes.


And just like that, you’ve got the cutest bread to give to all your friends… or you could just save it for yourself. Sometimes you have to get yourself a gift.


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