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!!!!
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. 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!
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.
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...
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!
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.
