Search thousands of recipes reviewed by home cooks like you.

Cardamom Banana Bread

Cardamom Banana Bread

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Jen

Jen

This fragrant bread is better than original banana bread. If you don't have cardamom, you can substitute ground nutmeg. This bread keeps for 5 days without refrigeration.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
  2. In a small saucepan, combine the raisins and the rum. Cook over medium heat until simmering, then remove from the heat and allow to cool 10 minutes.
  3. In a large bowl, mix together the mashed bananas, brown sugar, canola oil, and eggs with an electric mixer for 1 minute. Sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cardamom; stir into the egg mixture with a spoon until well blended, Stir in the walnuts and the rum soaked raisins last. Pour the batter into the prepared pan.
  4. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted comes out clean. Allow bread to cool slightly before removing from the pan.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

RUBYCOC
20

RUBYCOC

10/11/2003

This was delicious. I must admit that I had problems as I started to prepare this recipe. When I got the the portion for the flour, I couldn't believe that it took only 3/4 cup. I looked at other banana bread recipes and decided that it must take 1-3/4 Cup of flour, so I did this. I also changed the salt amount from 1 teaspoon to 1/2 teaspoon, otherwise it would be too salt. It turned out delicious!!!!

ddwmitch
12

ddwmitch

4/11/2003

It was a little bit dry and I would add a little more sugar, but my kids loved it "as is".

DBMONTANA
11

DBMONTANA

8/7/2004

I love this recipe but I made a few changes. I added an extra tsp. of baking powder, used apple juice instead of rum, only had 1/3 cup brown sugar so used white for remainder, used only 3/4 c. unbleached flour, 1/2 c. whole wheat pastry flour, and 1/2 C. oat flour, and 1/2 C. egg substitute. This bread was moist, sweet, and sent me to banana heaven!

Similar recipes

ADVERTISEMENT