{"id":45024,"date":"2017-08-27T09:58:55","date_gmt":"2017-08-27T13:58:55","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45024"},"modified":"2017-08-27T09:58:55","modified_gmt":"2017-08-27T13:58:55","slug":"cardamom-banana-bread-with-walnuts%e8%83%a1%e6%a1%83%e3%81%9f%e3%81%a3%e3%81%b7%e3%82%8a%e3%82%ab%e3%83%ab%e3%83%80%e3%83%a2%e3%83%b3%e3%83%90%e3%83%8a%e3%83%8a%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45024&lang=en","title":{"rendered":"Cardamom Banana Bread with Walnuts
\u80e1\u6843\u305f\u3063\u3077\u308a\u30ab\u30eb\u30c0\u30e2\u30f3\u30d0\u30ca\u30ca\u30d6\u30ec\u30c3\u30c9"},"content":{"rendered":"

\"\"<\/p>\n

Buying bananas can be tricky.<\/p>\n

I used to buy a bunch of 5 or 6 bananas at a time.<\/p>\n

I would wait for a few days for them to ripe.<\/p>\n

But then they would ripen at the same time and I would end up with six bananas that need to be eaten fairly quickly.<\/p>\n

So now I buy a small bunch, typically two or three, so they are more manageable.<\/p>\n

But things don’t always go as planned, and this weekend I ended up with two overripe bananas.<\/p>\n

I tend to like my bananas to be young and slightly underripe to eat as they are to begin with, so these were way over beyond being my perfect bananas.<\/p>\n

What do you do?<\/p>\n

Well, I felt that making a banana bread was the only solution to this situation.<\/p>\n

\"\"<\/p>\n

A good thing about banana bread is that it’s so easy to make.<\/p>\n

I don’t know about others, but I just combine all the ingredients in one bowl, so it doesn’t take much time before it goes into the oven.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

The bread turned out awesome!<\/p>\n

The outside is nice and crunchy and the inside is perfectly dense and moist.<\/p>\n

\"\"<\/p>\n

I should have waited for a little longer to let it cool down a little bit, but I was so ready to taste it.<\/p>\n

\"\"<\/p>\n

It was so delicious!!<\/p>\n

The only downside is that Terry doesn’t care for anything banana, so it was all for me (did I say it’s a downside?! lol).<\/p>\n

I enjoyed my first slice with cafe au lait, and that was a great snack.<\/p>\n

The cardamom flavor is definitely there and as it always does, it adds some exotic and sophisticated flavor.<\/p>\n

\"\"<\/p>\n

My banana bread is full of chunky walnut pieces.<\/p>\n

\"\"<\/p>\n

\nCardamom Banana Bread with Walnuts<\/strong><\/p>\n

2\/3 cup all-purpose flour
\n1\/3 whole wheat flour
\n1 teaspoon baking soda
\n1\/4 teaspoon salt
\ncardamom
\n2 overripe bananas
\n1\/2 cup sugar
\n1\/3 cup canola oil
\n1 tablespoon ground flax seeds
\n2 tablespoons water
\n1\/2 teaspoon rum
\nabout 1 cup walnuts<\/p>\n

1. Preheat the oven to 350F.
\n2. Combine all the ingredients.
\n3. Pour the batter to a parchment paper lined loaf pan (3x3x7.5 inch pan).
\n4. Bake for about 45 minutes to 1 hour, or a toothpick inserted into the middle comes out clean.<\/p><\/div>\n

\"\"<\/p>\n

Have a great rest of the weekend, everyone!<\/p>\n

It’s a cloudy Sunday here in MN.<\/p>\n","protected":false},"excerpt":{"rendered":"

Buying bananas can be tricky. I used to buy a bunch of 5 or 6 bananas at a time. I would wait for a few days for them to ripe. But then they would ripen at the same time and I would end up with six bananas that need to be eaten fairly quickly. So […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10,24,28,29],"tags":[],"class_list":["post-45024","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert","category-nuts","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45024"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45024\/revisions"}],"predecessor-version":[{"id":45042,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45024\/revisions\/45042"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}