Recipe: Banana bread, almonds and maple syrup - Josée di Stasio (2024)

36 reviews

Recipe: Banana bread, almonds and maple syrup - Josée di Stasio (1)

Photo credit: @skoltz

Banana bread, almonds and maple syrup

Cakes and tarts

by Josée di Stasio

Makes 6 to 8 servings

  • Preparation: 15 minutes
  • Cooking time: 55 minutes

A cake that is always a winner for young and old alike. The perfect marriage of bananas, almonds, cardamom and maple syrup. And a nice texture, thanks to the olive oil!

ingredientsPreparation

Ingredients

  • 250 ml (1 cup) whole wheat or spelled flour
  • 125 ml (1/2 cup) almond powder or other nuts
  • 5 ml (1 tsp) baking soda
  • 2 ml (1/2 tsp) salt
  • 10 ml (2 tsp) ground cardamom
  • 125 ml (1/2 cup) olive oil
  • 60 ml (1/4 cup) brown sugar
  • 80 ml (1/3 cup) maple syrup
  • 10 ml (2 tsp) vanilla
  • 2 eggs
  • 310 ml (1 1/4 cups) ripe bananas, mashed (about 2 large bananas)

Toppings

  • A blend of chia, pumpkin and sunflower seeds, your choice

Preparation

  1. Preheat oven to 350°F (175°C). Oil a 20 x 10 cm (8 x 4 in) loaf pan, line with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, combine the flour, almond meal, baking soda, salt and cardamom. To book.
  3. In a large bowl, combine the olive oil and brown sugar using a hand blender. Add the maple syrup and vanilla and beat until smooth.
  4. Add the eggs, one at a time and beat until well combined. Add the banana puree.
  5. Using a wooden spoon, add the flour mixture until it is barely incorporated, nothing more. Pour the mixture into the mold.
  6. In a small bowl, combine the topping ingredients. Sprinkle on top of the bread. Bake in the center of the oven for 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Leave to cool for 10 minutes before unmolding using parchment paper.
  7. Serve plain or with yogurt of your choice orvanilla mascarpone creamor a drizzle of melted fleur de sel caramel.

Note

Anti-waste tip!

We keep the bananas very ripe, peel them and place them in an airtight bag before putting them in the freezer to have reserves when the time comes to cook.

Note

Anti-waste tip!

We keep the bananas very ripe, peel them and place them in an airtight bag before putting them in the freezer to have reserves when the time comes to cook.

Other gourmet ideas

Cakes and tartsSour cream and cinnamon cake

DessertsRicotta and lemon cake

Cakes and tartsRustic apple and maple tart

Cakes and tartsTarte tatin

Rate this recipe

Log in or register to rate this recipe and write your comment.

ConnexionInscription

Comments

43

Comments

PleaseLoginto comment

Lison Bouchard

30 days ago

Note :

Really excellent and different from the usual breads. For 1 1/4 cup of mashed bananas I would rather say that it takes 3 on the other hand. I wouldn't change anything about this recipe, it's so good!

Nathalie Graveline

1 month ago

Note :

This banana bread is really delicious, I used 1/3 cup. white flour instead of almond powder, 1 tbsp. cardamom + 1/2 tsp. teaspoon of cinnamon, and sprinkle the bread with a mixture of flax seeds, walnuts, almonds, hemp. Thank you for the great recipes

Marisol Rojas Carvajal

1 year ago

Note :

Delicious,! On the other hand I added 1/2 teaspoon of cardamom

Caroline Leblanc

1 year ago

Note :

Delicious. With a light scent of cardamom. FT

Danielle Beauregard

1 year ago

Note :

Little trick for bananas
You freeze them
You take them out a little before using them
You cut the end
Like Mr. Freeze
And you press it to release the puree

Suzanne Harel

2 years ago

Note :

Hello, I made this delicious bread twice. It's really good..How could I put chopped pineapple in it..Is this a good idea? Thank you Josée!

Marie-Claude Brisson

2 years ago

Note :

I was skeptical about using olive oil in this bread. I really like the result. The texture and taste are refined.

Louisette Malo

2 years ago

Note :

The best banana bread! I also took the liberty of adding walnuts! From now on, this will be MY recipe, thank you!

Brigitte Bisson

2 years ago

Note :

So good and different I give it as gifts to my friends 😍

Murielle David

2 years ago

Note :

I have never eaten such light and good bread, to make again, thank you for this recipe

NICOLAS PAUL GENDRON

2 years ago

Note :

Mmmm… Banana and cardamom! What a brilliant idea. Thank you ☺️

Pauline Bedard

2 years ago

Note :

So good. Thank you, thank you and thank you again

Michelle Gobeil

2 years ago

Note :

I would like to know why you remove the skin from bananas. ? Me, I have always frozen with the skin...

Very good whole wheat or spelled.
Thanks, I'm a fan...

Laure-Anne Payrard

2 years ago

It’s a simpler and quicker technique without all the hassle of peeling them once they’ve defrosted. To try it is to adopt it!

Zahra Nadia Akbaraly

3 years ago

Note :

DELICIOUS! I omitted the cardamom because it’s a flavor that I personally don’t like that much but even without it this cake is simply tasty and perfect. I was looking for THE banana cake recipe and I think I found it…thanks Josée!

Marie-Ève ​​Valiquette

3 years ago

Note :

This cake is delicious! I love cardamom and it goes wonderfully with banana (I also love your other recipe for Cardamom Buttons, published in one of your books). I rediscover your recipes here with great pleasure. Thank you Josée!

Chantal Legendre

3 years ago

Note :

Hello, can I remove the brown sugar in the recipe and obtain essentially the same result?

Laure-Anne Payrard

3 years ago

It is possible, however the result will not be the same since the brown sugar, in addition to sweetening the recipe, brings a softer side to the bread.

Monique Parr

3 years ago

Note :

Delicious ! Added walnuts because I didn't have almond powder. The mixture seemed too liquid to me. So I used a little more flour. To do again!

Anne-Marie Rioux

3 years ago

Note :

Is it possible to change bananas for apples if so how much and how. THANKS

Laure-Anne Payrard

3 years ago

Hello Anne-Marie, there are recipes for apple bread cooked with compote, however we have never tested the substitution!

Jo-Anne Le Bel

3 years ago

Note :

Bread not perfectly cooked after 60 minutes. QUESTION: Should the rack be at the bottom of the oven and not in the center? And no details on the caedamone: Green? Brown? Thank you for your answers.

Laure-Anne Payrard

3 years ago

Hello, the rack must be in the center and not at the bottom of the oven. It is possible that your cake is undercooked, depending on your oven and the mold used (dark or light). You can check the actual temperature of your oven using an oven thermometer. If that's not the problem, you can just cook it for a few more minutes. Then prick it with a toothpick to check if the center of the cake is well cooked. For this recipe, we use already ground cardamom sold in grocery stores, made from pods.Read more »

Celine Duhamel

3 years ago

Note :

Is 80 ml (1/2 cup) of maple syrup really 80 ml or 125 ml?

Laure-Anne Payrard

3 years ago

Hello, there was an error, it is 80 ml (1/3 cup). We thank you for pointing that out!

Christiane Montpetit

3 years ago

Note :

I really liked this cake. The taste is truly original.
For those who have less refined taste buds (like my teenager), I would like to repeat with less cardamom (half?) and substitute with another spice (half cinnamon, half nutmeg or cloves?). If anyone can find the proportions, please let me know.

Laure-Anne Payrard

3 years ago

You can put 1 tsp. ground cardamom + 1/2 tsp. teaspoon of cinnamon.

Kaissa BOUKHERROUB

3 years ago

Note :

Thank you for this great recipe! I do it regularly and it’s a pleasure every time!
I just changed the quantity of oil: 1/4 cup or instead of 1/2, and I don't add brown sugar, for me, maple syrup is enough.

Bruno Fortin

3 years ago

Note :

on good and easy to do a BIG thank you

Jocelyne Dube

3 years ago

Note :

Very good! I took the liberty of adding some dried fruit.

Anne Tremblay

3 years ago

Note :

I made muffins with it. Cooking time 28 minutes. They are delicious! Very soft! A new favorite recipe!

Anik Moronval

3 years ago

Note :

Absolutely perfect banana bread! It gives me great pleasure to discover new recipes from Josée Distasio because this recipe, like many of Josée's recipes, has a unique touch of refinement that makes it so delicious!

Rachel Villeneuve

3 years ago

Note :

This banana bread is my favorite. It has an exquisite and savory taste. Guaranteed success!

France Toupin

3 years ago

Note :

This banana bread is sublime, but I would only add 1 tbsp. of cardamom rather than 2. And in my case, the cooking took much longer than indicated. But to do again, for sure!

Johanne Saint-Louis

3 years ago

Note :

This is the best banana bread I have ever made! Gorgeous!

Jacqueline Leclerc

3 years ago

Note :

The best banana bread I've ever had. THANKS! He is excellent! Now it will just be him.

Marie Pierre Banville

3 years ago

Note :

Delicious! With the nuts on top, it’s sublime!

Lyne Bourque

3 years ago

Note :

A member of my family is newly intolerant to nuts. What ingredient can I replace the almond powder with? THANKS

Laure-Anne Payrard

3 years ago

You can substitute 125 ml (1/2 cup) of almond powder with:
1) 80 ml (1/3 cup) all-purpose flour,
2) 125 ml (1/2 cup) coconut flour or
3) 125 ml (1/2 cup) finely crushed sunflowers if allowed!

Lucie Gauvin

3 years ago

Note :

For me, you are the one who taught me how to cook simply. Thanks to you I eat better and I share it with others. This bread is delicious, my family asks me for it constantly. I love you!!!

Chantal Roby

3 years ago

Note :

A divine, soft and fragrant cake. Well done!

Diane Giroux

3 years ago

Note :

For me and my partner the best Banana Bread.
I didn't have almond powder so I used grated coconut.
To do !

Stephanie Lalanne

3 years ago

Note :

The best banana cake!
Soft texture, healthy ingredients, tasty taste. + the crunch of the “trick”. 🎉
“Thanks to olive oil” and to you, Josée! 💕

Recipe: Banana bread, almonds and maple syrup - Josée di Stasio (2024)

References

Top Articles
Latest Posts
Article information

Author: Lakeisha Bayer VM

Last Updated:

Views: 6203

Rating: 4.9 / 5 (49 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Lakeisha Bayer VM

Birthday: 1997-10-17

Address: Suite 835 34136 Adrian Mountains, Floydton, UT 81036

Phone: +3571527672278

Job: Manufacturing Agent

Hobby: Skimboarding, Photography, Roller skating, Knife making, Paintball, Embroidery, Gunsmithing

Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.