Banana Bread with Sultanas and Cardamom

    Banana Bread with Sultanas and Cardamom

    (27)
    3saves
    1hour20min


    26 people made this

    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.

    Ingredients
    Serves: 12 

    • 2/3 cup (115g) sultanas
    • 1/3 cup (85ml) dark rum
    • 3 ripe bananas, mashed
    • 3/4 cup (115g) packed brown sugar
    • 1/3 (85ml) cup canola oil
    • 2 eggs
    • 1 cup (125g) plain flour
    • 3/4 cup (95g) wholemeal flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon ground cardamom
    • 1/2 cup (60g) chopped walnuts, toasted

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Grease one 23x13cm loaf tin.
    2. In a small saucepan, combine the sultanas 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 plain flour, wholemeal flour, baking powder, bicarb 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 tin.
    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 tin.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (27)

    by
    20

    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!!!!  -  29 Dec 2000  (Review from Allrecipes USA and Canada)

    by
    12

    It was a little bit dry and I would add a little more sugar, but my kids loved it "as is".  -  19 Mar 2000  (Review from Allrecipes USA and Canada)

    by
    11

    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!  -  07 Aug 2004  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate