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.

Jen

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

281 calories; protein 4.5g; carbohydrates 40.9g; fat 10.6g; cholesterol 31mg; sodium 346.1mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/11/2003
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!!!! Read More
(20)

Most helpful critical review

Rating: 3 stars
04/12/2003
It was a little bit dry and I would add a little more sugar but my kids loved it "as is". Read More
(12)
29 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
10/11/2003
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!!!! Read More
(20)
Rating: 3 stars
04/11/2003
It was a little bit dry and I would add a little more sugar but my kids loved it "as is". Read More
(12)
Rating: 5 stars
08/07/2004
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! Read More
(12)
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Rating: 5 stars
04/11/2003
Excellent! Read More
(11)
Rating: 4 stars
04/11/2003
I like it! Read More
(10)
Rating: 5 stars
12/14/2009
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. Read More
(9)
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Rating: 4 stars
04/07/2007
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... Read More
(8)
Rating: 5 stars
06/27/2003
More like a spice cake than a banana bread. Great for those who aren't fan's of banana bread but need to use up over-ripe banana's. But I strongly suggest that you don't substitute the cardamom. I can't imagine not having it in there. Thanks for the great recipe! A definate keeper! Read More
(7)
Rating: 5 stars
10/26/2005
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 other banana breads. Think it would make a lovely edible gift. Read More
(7)
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