Rating: 4 stars
29 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe Summary

cook:
1 hr
total:
1 hr 20 mins
prep:
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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