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.
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)
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)
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)