Cardamom Rum Banana Bread

This Cardamom Rum Banana Bread is a unique twist on the classic, combining warm cardamom spice and subtle rum flavor for a loaf that's slightly dry, perfect for toasting and slathering with butter or spreads. Ideal for using up overripe bananas, it's a simple and aromatic bake that’s excellent for breakfast, dessert, or turning into French toast.

Ingredients

• 2 ½ cups all-purpose flour

• 1 cup granulated sugar

• 3 ½ teaspoons baking powder

• 1 teaspoon salt

• ¼ teaspoon ground cardamom

• 3 tablespoons melted coconut oil

• ½ cup rum

• ¼ cup milk

• 1 egg

• 1 teaspoon vanilla

• 1 cup mashed ripe banana (about 3 bananas)
  
  

Directions

1. Preheat oven to 350ºF. Grease a 9×5-inch loaf pan.

2. In a large bowl, combine flour, sugar, baking powder, salt, and cardamom.

3. In another bowl, whisk together coconut oil, rum, milk, egg, vanilla, and mashed banana until smooth.

4. Add wet ingredients to dry and stir until well combined.

5. Pour batter into the loaf pan. Optionally, place a sliced banana on top.

6. Bake for 60–65 minutes, until a skewer comes out mostly clean.

7. Cool in the pan for 20 minutes, then remove and cool completely on a wire rack.

8. Store tightly wrapped at room temperature for up to 3 days.
   
   

Nutrients

• Serving size: 1 slice (based on 8–10 servings)

• Estimated calories: ~250–300 kcal per slice (exact values not provided)

• Carbohydrates: High (flour, sugar, banana)

• Protein: Low to moderate

• Fat: Moderate (from coconut oil and egg)

• Sugar: High

• Fiber: Low to moderate (from banana and flour)