I must admit I am not big on breakfast. Italians, in general, don’t have heavy breakfasts. We usually havbreakfastse (espresso) and cookies or a croissant. But I do make an exception for a slice of good banana bread! This Cardamom Rum Banana Bread has quickly become one of my favourites. It tastes delicious, and it makes me think of vacations, fun, and the tropics! I love the hint of rum and the subtle flavour of cardamom in it. If you like banana bread and are looking for something a bit different, look no further, this is the perfect recipe! Enjoy!
Cardamom Rum Banana Bread
- 315 gms – 2 ½ cup plain flour
- 200 gms – 1 cup granulated sugar
- 3 ½ tsp baking powder
- 1 tsp salt
- ½ tsp cardamom ground
- 3 tbsp butter melted
- 120 ml – ½ cup rum
- 60 ml – ¼ cup milk
- 1 egg
- 1 tsp vanilla extract
- 3 bananas mashed
- 1 banana or half, to garnish
Grease the loaf pan, dust it with flour and keep it aside.
In a bowl, mix together the flour, sugar, baking powder, salt, and ground cardamom.
In a separate bowl, mix together the melted butter, rum, milk, egg, vanilla extract, and mashed bananas.
Bake in a pre-heated oven at 180°C – 350°F for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Let it cool down for 20 minutes, then unmould.
You can keep this bread at room temperature for up to 3 days if you wrap it tightly in cling wrap.