Buttermilk & Cardamom Banana Bread w/ Whipped Peanut Butter Frosting

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Ingredients

Whipped Peanut Butter Frosting

  • 1 1/2 cups powdered sugar
  • 2 cups smooth peanut butter
  • 1 cup salted butter, room temperature, cut in to pieces
  • 1 teaspoon vanilla extract

Buttermilk & Cardamom Banana Bread

  • 2 1/2 cups All Purpose flour
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 cups mashed over-ripe bananas (about 4)
  • 1/2 cup buttermilk
  • 1/2 cup butter, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Method

To make the Banana Loaves

  1. Preheat oven to 350°F
  2. Grease and line two 8.5″ x 4.5″ baking tins
  3. In a large bowl combine the flour, baking soda, salt, cinnamon and cardamom. Set aside until needed
  4. In bowl of stand mixer, with paddle attachment, cream the butter and sugar until pale and fluffy
  5. Add eggs one at a time, beating well after each, until fully incorporated
  6. In a separate jug whisk together the buttermilk, vanilla extract and bananas until combined
  7. Add the banana mixture to the dry flour mixture from earlier. Fold well together until just combined
  8. Divide and pour into the prepared loaf tins
  9. Bake in preheated oven for 45-40 minutes, or until an inserted skewer comes out clean, and the tops of the loaves are golden brown
  10. Remove from the oven and allow to cool on a rack for 15 minutes before running a spatula around the sides and turning the loaves out onto a cooling rack
  11. Leave the loaves to cool completely before topping with the Peanut Butter Frosting (see recipe below)

*These loaves can be stored in the freezer, without frosting topping, for up to 3 months. Wrap in cling wrap and then tightly in aluminium foil. To serve, remove and allow to defrost to room temperature before topping with whipped frosting

To make the frosting

  1. Combine all ingredients in the bowl of a stand mixer fitted with paddle attachment
  2. Beat on low/medium speed until all ingredients are combined
  3. Once combined increase to high speed and whip for 5 minutes until light and fluffy
  4. Use a spatula or spoon to spread on top of cooled banana bread loaves

*To store the frosting: Transfer to an airtight container. Will keep in the fridge for up to 5 days. To use remove from fridge and allow to soften to room temperature to become spreadable

 

 

 

 

One thought on “Buttermilk & Cardamom Banana Bread w/ Whipped Peanut Butter Frosting

  1. Pingback: Elvis Banana Bread – Mr. Mom's Kitchen

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