Cardamom Banana Bread

Cardamom Banana Bread

24

"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."

Ingredients

1 h 20 m {{adjustedServings}} servings 281 cals
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Original recipe yields 12 servings

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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:
  • 31 mg
  • 10%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

24
  1. 27 Ratings

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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 o...

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

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. ...