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.

Original recipe makes 1 loaf

Ingredients

2/3 cup raisins
1/3 cup dark rum
3 ripe bananas, mashed
3/4 cup packed brown sugar
1/3 cup canola oil
2 eggs
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cardamom
1/2 cup chopped walnuts, toasted

PREP

20 mins
COOK

1 hr
READY IN

1 hr 20 mins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan.
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.