THEME: Cardamom Banana Bread
Jamie R
allrecipes.com
"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 yield: 1 loaf
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
SERVINGS 12
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
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5
inch loaf pan.
2. 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.
3. 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.
4. 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.