Bananas aren’t “seasonal” anywhere I’ve ever lived, yet I still firmly associate banana recipes – particularly banana breads and muffins – with early fall. Maybe it’s simply that as the days begin to cool, the baking season around here begins, and bananas pair so wonderfully with traditional fall spices: cinnamon, nutmeg and cloves.
This time, the baking was inspired by my Honey, who was desperately in need of some spoiling after missing out on countless home-cooked meals while traveling for work so often during the last month. A little early-morning treat was in order, and a sweet, dense banana bread was just the ticket. I decided to mix up my go-to recipe by adding some spicy, fresh ginger and a touch of aromatic cardamom, which I think deepens the already comforting flavors.
Now a quick note on the cardamom; it’s pretty expensive (I think the last jar of it I bought was around $14 dollars). That being said, you only need a pinch, and I think it adds a really nice element to the bread, but if it’s not a spice that you use regularly or already have on hand, please don’t feel obligated to go out and buy it just for this recipe; its omission will not be a deal-breaker.