FLEURMENTATION

Cardamom Coffee Banana Bread

Easy math: a rainy day + overripe bananas = the perfect excuse to get cosy and bake banana bread.

It was one of those strange August days when the temperature suddenly dropped, the rain didn’t stop, and it felt suspiciously like autumn. On the counter, a bunch of bananas (getting browner by the second) kept catching my eye, demanding to be baked into something.

I’ve made my fair share of nutty banana breads (find the Ashwagandha Banana Bread recipe here), but this time I was craving extra spice and comfort.

With the house full of coffee (thanks to my boyfriend’s work) and a little love affair I’m having with cardamom, I wondered if these two flavours might belong together in a banana loaf. A quick search for “cardamom coffee banana bread” confirmed it was indeed a thing, with plenty of recipes to sift through.

This recipe is a take on the Cardamon Coffee Banana Bread I found on NY Times (it had the best reviews and ingredients that could easily be swapped out to make it more autoimmune friendly).

I used it as a base, then adapted it to make it gluten-free, butter-free, refined sugar-free, and with a splash of kefir (always finding ways to sneak in a little fermentation).

These swaps give the loaf a little nutritional edge:

  • Buckwheat flour for a naturally gluten-free, protein- and fibre-rich base with nutty, earthy notes.
  • Coconut sugar for gentle caramel sweetness without the refined sugar spike.
  • Kefir to keep the loaf deliciously moist while adding a subtle fermented tang.

The result is soft, fragrant, and just a touch decadent. As it bakes, the kitchen fills with the sweet spice of cardamom and the subtle richness of coffee.

It’s indulgent, comforting, a little bit special and perfect for luteal phase (scroll to bottom to read more on this).

Ripe bananas bring natural sweetness, cardamom adds a floral warmth, and coffee deepens the banana and chocolate flavours without overpowering them. Every bite is soft, slightly tangy and full of character.

CARDAMON COFFEE BANANA BREAD

INGREDIENTS:

  • 3 medium sized very ripe bananas
  • 150g coconut sugar
  • 100g coconut oil (melted)
  • 75g kefir (or greek yoghurt if you prefer)
  • 2 large eggs
  • 1tsp vanilla extract
  • 250g buckwheat flour
  • 1.5 tablespoons instant espresso powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 85g dark chocolate (broken up into small chunks)

METHOD:

  1. Preheat the oven to 350°F (180°C).
  2. Line a loaf tin with parchment paper, leaving an overhang on the long sides to help lift the bread out later.
  3. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth.
  4. Add the coconut sugar, (melted) coconut oil, kefir, eggs and vanilla extract, then whisk everything together until well combined.
  5. Add the buckwheat flour, espresso powder, cardamom, baking soda and salt.
  6. Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix.
  7. Stir in the chocolate chunks.
  8. Spoon the batter into the prepared loaf tin and smooth the top.
  9. Bake for 55–65 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs attached.
  10. Leave the banana bread to cool in the tin for 10 minutes.
  11. Run a knife around the edges of the loaf, then use the parchment sling to carefully lift it out onto a wire rack.
  12. Allow to cool completely before removing the parchment from the base and slicing.

Storage: The loaf will keep well wrapped or in an airtight container for 2–3 days at room temperature, or can be frozen in slices for up to 1 month.

Serving: Perfect alongside your morning coffee or matcha, with a dollop of kefir or coconut yoghurt / or warmed with salted grass-fed butter and a cup of chai in the afternoon. If you like it warm, I recommend grilling it — it can get a little too soft in the toaster to handle easily (trust me, I’ve tried).

FUN FACTS:

  • This loaf is a perfect bake for luteal phase: when cravings for sweet, carby comfort foods are real, but you still want nutrients. Buckwheat brings protein and fibre, bananas offer B vitamins, and together they help keep energy steady at this point in your cycle. The addition of dark chocolate not only feels indulgent, but is also one of the richest dietary sources of magnesium – a mineral that can help ease cramps, support mood, and calm the nervous system during this phase.
  • And a little history: banana bread as we know it first gained popularity in the United States during the 1930s when overripe bananas that might otherwise have gone to waste found a home in these simple loaves. The arrival of baking soda (in the 1840s) and baking powder (in 1843) made soft, yeast-free bakes possible. With these pantry staples, quick breads like banana bread became an everyday treat – no kneading or waiting required, simply mix and bake.

I hope you enjoy, let me know if you bake this and any thoughts along the way,

Love Fleur x

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