Don’t throw away those brown bananas! This spiced Cardamom Rum Banana Bread is the perfect way to use them up and have breakfast for the week.
You can never have too many banana bread recipes and this Cardamom Rum Banana Bread is proof!
Don’t you wish all fruits were as easy to repurpose when they’ve overripened? Berries have like, a one-day window between the time they’re ready to eat and riddled with mold. Stone fruit will look absolutely perfect and then you pick it up to discover a weeping hole of rot on the bottom. Yum. But, bananas — they’re absolutely perfect. Sure, you may have to wait a day or two before they’re edible (for most of us). But once you get there, it’s like they take on a new and even better flavor every single day. And once they get to the point of overripeness, you can freeze them for smoothies or… make banana bread.
Easter was last week and I had to buy a boatload of bananas to make my world famous (i wish) Banana Pudding. I ended up having tons leftover, so obviously, I just had to make bread.
There are two types of banana bread in my world. Super moist and almost cakey banana bread and bread that’s a little dryer but perfect for toasting and slathering with softened salted butter. Both always have a place in my kitchen, but the dryer loaf prevailed today. The rum in this recipe isn’t HUGELY noticeable, but it just adds a little something that makes it extraordinary. Of course, it has a hint of my favorite spice, cardamom. Just enough to taste it, but not so much that it tastes like your chewing on a candle. I would definitely recommend giving this bread a toast and then topping it Nutella, almond butter, regular butter, OR using to make French toast.
Okay, BRB going to make brinner. (breakfast for dinner)
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1/4 tsp ground cardamom
- 3 tbsp melted coconut oil
- 1/2 cup rum
- 1/4 cup milk
- 1 egg
- 1 tsp vanilla
- 1 cup mashed ripe banana (about 3 bananas) -If you want a banana garnish on top, you’ll need 4 bananas)
- Preheat oven to 350ºF. Grease a 9×5 loaf pan with butter and set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, and cardamom.
- In a separate bowl, whisk together coconut oil, rum, milk, egg, vanilla, and mashed banana until smooth.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Pour into prepared loaf pan and place a sliced banana on the top, if desired. (not necessary) Bake for 60-65 minutes, until a wooden skewer or knife comes out mostly clean.
- Remove from oven and allow to cool for 20 minutes.
- Loosen sides of loaf from pan with a knife and remove to wire rack to cool completely.
- The cake will keep for 3 days wrapped tightly at room temperature.