Cardamom Banana Bread Recipe

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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!!!!

—RUBYCOC

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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".

—ddwmitch

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23 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!

—DBMONTANA

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Apr 11, 2003

Excellent!

—HOLLYMARK

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Apr 11, 2003

I like it!

—manukoch

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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...

—vo0do0

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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.

—Jane Ruby

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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!

—KATYWEBER

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Nutrition

Calories
281 kcal
14%

Carbohydrates
40.9 g
13%

Cholesterol
35 mg
12%

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.

Nutritional Information

Cardamom Banana Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 281
Calories from Fat: 96

% Daily Value *
Total Fat 10.6g 16 %
Saturated Fat 1.1g 5 %
Cholesterol 35mg 12 %
Sodium 346mg 14 %
Potassium 261mg 7 %
Total Carbohydrates 40.9g 13 %
Dietary Fiber 2.6g 11 %
Protein 4.5g 9 %
** Sugars 22g
Vitamin A 1 %
Vitamin C 5 %
Calcium 6 %
Iron 15 %
** Thiamin 16 %
Niacin 18 %
Vitamin B6 12 %
Magnesium 12 %
** Folate 21 %

* 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.