Cardamom Banana Bread Recipe -
Cardamom Banana Bread Recipe

Cardamom Banana Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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 More Reviews

Most Helpful Positive Review
Oct 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!!!!

Most Helpful Critical Review
Apr 11, 2003

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


27 Ratings

Aug 07, 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!

Apr 11, 2003


Apr 11, 2003

I like it!

Dec 14, 2009

This recipe is sort of a cross between fruit cake and banana bread. The rum-soaked raisins and cardamom are the bridging ingredients. They really give otherwise boring banana bread an extra kick. But the taste and texture are much less intense than the classic fruitcake. The first batch I rum-soaked just the raisins. The second batch (I made a double batch the second time) I soaked the raisins and walnuts. What a super taste! The third time I used cherry-flavored Craisins instead of raisins. The sky is the limit on flavor variations. Oh, I almost forgot to mention that this recipe can fill 4, small, aluminum loaf tins. They bake in 30 minutes at 350. For the double batch I had to go 40 minutes. These tins fit perfectly in Christmas decorated treat bags - for teachers' gifts.

Apr 07, 2007

used chopped dried pineapple instead of raisins, ended up adding some extra rum because the batter seemed too dry, used 1/2 c brown sugar, used 1 egg and 2 egg whites, added about 1/2 c pineapple juice to replace some of the sugar and to make up for the dryness, used all whole wheat flour, added a tiny pinch of cinnamon, and used 1/4 c sunflower seeds instead of the...

Jun 09, 2006

I, too, found this bread lacking in the sweetness department. Next time I make it, I'll add more sugar or another banana. The texture was great, and the juicy rum raisins saved the day. I can't imagine how dry this would have been without them!


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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