banana – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 21 Oct 2025 15:57:51 +0000 en-US hourly 1 Episode 062 Introducing the Herbal Bake Club with Panna Cotta infused with Ashwagandha https://theherbalbakeshoppe.com/episode-062-introducing-the-herbal-bake-club-with-panna-cotta-infused-with-ashwagandha/ https://theherbalbakeshoppe.com/episode-062-introducing-the-herbal-bake-club-with-panna-cotta-infused-with-ashwagandha/#respond Tue, 21 Oct 2025 15:36:39 +0000 https://theherbalbakeshoppe.com/?p=7640

This is a special episode of An Herbal Diary. I am organizing a virtual herbal bake club and this is the first companion podcast episode.  Please consider joining me! I have also started a newsletter on Substack. Please subscribe for all the details, recipes and zoom link for the meeting. 

If you are not yet subscribed to my new Substack, please head to notesfrommykitchenapothecary.substack.com to join. I would love to have you join! 

If you are subscribed to my Substack, you are automatically invited to Herbal Bake Club meetings. Check your inbox for the recipes and Zoom link. 

Our first Herbal Bake Club Meeting: Saturday, October 25th at 2 pm EST. 

We will be making two herb infused desserts, banana panna cotta and lemon butter cookies. We have two special herbal guests –  ashwagandha and cardamom. We will meet on Zoom. 

I’ve introduced ashwagandha in the last few episodes. 

Link to Ashwagandha Monograph episode. 

I hope that our herbal bake club will give us a chance to smile a bit together, immerse ourselves in kitchen herbalism and bake lovely creations. 

Sending you warm baking and gathering together thoughts and thank you for listening!!

]]> https://theherbalbakeshoppe.com/episode-062-introducing-the-herbal-bake-club-with-panna-cotta-infused-with-ashwagandha/feed/ 0 Cardamom Gluten-Free Banana Bread https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/ https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/#respond Mon, 13 Feb 2017 19:36:37 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1853

I dwell in an aversion to Valentine’s Day camp. Admitting this feels wrong and unromantic. My disdain isn’t really about the common complaint that love should be celebrated every day rather than just on one or by sending flowers, candy and cards. Without getting too dramatic, it’s more about the pressure to be happy when perhaps I’m not, feeling lonely and let down if I don’t have a valentine, and associated unpleasant memories. But even with these extremely negative thoughts, the idea still holds a tender place in my heart. The New York Times Cooking email that I receive almost daily recommends cooking at home for those you love this year rather than eating out and I love that. Baking inspiration flood social media feeds and websites I follow. Delicious looking chocolate raspberry or red velvet or hibiscus or rose flavored treats spread a kind of love that baking does like nothing else. What is not to love about that? Baking and my children make wonderful sweethearts.

I was working on my own valentine-ish creations but they still need help, so instead I pulled out an old notecard recipe copied from my mom for something I absolutely know will be delicious. I altered this banana bread a bit to make it gluten-free because my daughter likes to eat that way and added more spice to warm it up for extra love twist. There’s no red or pink, but there is chocolate inside and it will be filled with love and made with a warm heart.

Because some ingredients may be hard to find, links are provided to facilitate ease of purchase. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Cardamom Gluten-Free Banana Bread
Chai spices warm up this banana bread. In addition to cardamom, cinnamon, ginger, cloves, and allspice lend a touch of exotic. A mix of rice and coconut flours make for a moist but light loaf.
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Ingredients
  • 1cup (140g) white rice flour
  • 1/4cup (27.5g) coconut flour
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 1 1/2teaspoon cinnamon
  • 1teaspoon cardamom
  • 1/2teaspoon ginger
  • 1/4teaspoon allspice
  • 1/8teaspoon cloves
  • 1/8teaspoon black pepper
  • 1/2cup (1 stick) organic unsalted butter, softened
  • 1/2cup (100g) organic granulated sugar
  • 2 organic eggs
  • 1 1/2cups mashed bananas (4-5)
  • 1/4 cup organic whole milk
  • 1/2cup gluten-free rolled oats
  • 1/2cup chocolate chips, semi-sweet
Instructions
  1. Preheat oven to 350°F. Prepare a 9x5x3 inch loaf pan by greasing with butter.
  2. In medium bowl, whisk together rice flour, coconut flour, baking soda, salt, cinnamon, cardamom, ginger, allspice, cloves, and black pepper. Set aside.
  3. Place softened butter in bowl of electric mixer and with paddle attachment, cream for about 30 seconds. Add sugar and continue to beat until light and fluffy.
  4. Beat in eggs until well combined. Mixture will look chunky.
  5. Add dry ingredients in two additions, alternating with bananas and milk beating after each addition until just incorporated. First add 1/2 dry ingredients, then 1/2 milk, then 1/2 bananas, then repeat.
  6. Remove from electric mixer and stir in oats and chocolate chips with a wooden spoon.
  7. Pour batter into prepared loaf pan and smooth top. Bake for 1 hour until toothpick inserted in center comes out clean.
  8. Cool for at least 10 minutes in pan, then turn out onto wire rack and cool completely.
Recipe Notes

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this banana bread use organic flours, sugar, eggs, butter and milk if available.

cardamom powder

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