Ingredients:
- ½ cup unsalted butter (softened, plus more for greasing pan)
- 1½ teaspoons ground turmeric
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1½ cups mashed overripe bananas
- ½ teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cardamom
- ½ teaspoon kosher salt
- ¼ cup pine nuts (lightly toasted)
Directions
Preheat oven to 350° F. Lightly grease an 8½x 4½ inch loaf pan with softened butter, and line with parchment paper leaving a 1½ inch overhang to use as “handles” later.
Beat together butter and turmeric with a hand mixer on medium-high speed in a large bowl, until fluffy, 2-3 minutes.
Add sugar, and continue to beat on medium-high speed 3 minutes. Add eggs, 1 at a time, and beat on medium speed until just blended. Add bananas and vanilla to bowl; beat until just combined.
Whisk together flour, baking soda, cardamom, and salt in a medium bowl. Stir flour mixture into banana mixture by hand until no streaks of dry flour remain; do not overmix. Pour batter into prepared loaf pan. Sprinkle pine nuts evenly over top of batter.
Bake in preheated oven until a wooden skewer inserted into center comes out clean, 55-60 minutes. (Tent with aluminum foil if top gets too dark before cooked through.)
Cool in pan 15 minutes; remove from pan. Cool completely on a wire rack.