In the morning, I read Yumi's recipe for cardamon banana bread. Right away, I checked whether the ingredients were available in the kitchen. The cardamon that my Swiss family had weighed only one gram and there was no 15-cm tray but this didn't stop me. I was in the mood to bake so I got the eggs and butter out of the fridge. I waited to bring them to the room's temperature. I also waited for Yumi's reply to my question about whether I should have used only the cardamon seeds. She hasn't answered me yet so I decided to go and prepare it only with the crushed seeds.

I was a bit cautious about using cardamon because I only learned about using it with meat dishes. It is usually used as a whole with peel. During meals, whenever I have a cardamon under my teeth, I immediately spit what was in my mouth.

For making the bread, I used the hand mixer from the beginning till the end instead of using the spatula as Yumi did. I think that helped to smooth the banana very well with the other ingredients.

I was surprised with the result. The smell and look were so good and the taste was mouthwatering. The cardamon gave it a good flavor. I don't know if that was because I added a very small amount of it or the problem previously was with using it as a whole!

All in all, I had a good time preparing it and having a piece of it with a cup of Nescafe and milk. Ah, by the way, I have no idea why it's called bread. I'd call it a cake.

Thank you so much for sharing this delicious recipe with us, @Yumi!

Keep teaching us other new dishes and recipes!

Here you can find Yumi's recipe!

https://journaly.com/post/43906