Cardamom Banana Bread

Cardamom Banana Bread

"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

1 h 20 m servings 281 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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.

Reviews

24
  1. 27 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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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. ...

Excellent!

I like it!

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 ki...

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 pineappl...

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 ...

Wonderful. This is not your average banana bread. It is so much better. Did not have the overpowering banana flavor - which I liked. Not too sweet, which I also liked. Loved the texture, unlike ...

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