Reviewed: Apr. 27, 2012

I made this recipe because cardamom is my favorite spice. The result was OK but a little weird tasting. My banana bread has a bitter aftertaste, I think because of so much cardamom. As much as I love cardamom, I just don't think it works in this recipe with these flavor combinations. I would make this again but with cinnamon and nutmeg instead.

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Reviewer:

Saffron22

Reviewed: Apr. 17, 2011

This was good, unfortunately I didn't have dark rum so I used light rum. The banana rum-raisin bread was good, but it didn't seem to have a whole lot of cardamom taste but I could smell it. Smells wonderful, I might add just a bit more cardamom next time or maybe omit the rum and raisins. I think I would call this recipe rum-raisin banana bread.

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: May 11, 2010

We loved this recipe even when we didn't use wheat flower and substituted applesauce for the oil.

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Reviewer:

TAMMYSHEAFFER

Reviewed: Dec. 13, 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.

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Reviewer:

Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 11, 2009

This recipe is great to start with! This was the first time I make banana bread and it is DELICIOUS. I made a few changes: I did not use raisins or rum, I used 1/4 c. canola oil (instead of 1/3), and I used cinnamon instead of cardamom. It turned out great like that and baked for exactly 50 minutes. I recommend these changes it tasted great...

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Reviewer:

lovebaking212

Reviewed: May 3, 2009

Very delicious. I made the recipe exactly as-is; doubled it and put raisins in one loaf and left the other loaf plain, no nuts in either. Both were moist and yummy. I don't know how you could think this was dry? Maybe other reviewers used really small bananas? I thought it was as sweet as banana bread normally is; so I didn't think anything about that until I came back to read other reviewers' comments. Overall, something nice for a different twist on plain old banana bread! Something I did notice....the crust seemed nice and soft which I really liked; sometimes I do not like the crust of banana bread or other sweet quick-breads.

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Reviewer:

Stefanie M.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Gardner, Kansas, USA

Reviewed: Aug. 19, 2008

Wonderful and flexible recipe. I've used different kinds of fruit, dried and fresh, different kinds of nuts, chocolate chips, and always use fruit juice for the liquid. I adjust sugar depending on the fruit used, but always use less than the recipe calls for, and it is delicious. One day I forgot the sugar, and had great muffins with this recipe! You taste more with less sugar!

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Reviewer:

Lessugar

Reviewed: Apr. 7, 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...

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Reviewer:

vo0do0

Cooking Level: Intermediate

Reviewed: Oct. 24, 2006

This was great! I don't bake much and this was easy and turned out perfect! I will always use this recipe when I make banana bread

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Reviewer:

kkay003

Reviewed: Jun. 9, 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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