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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.
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 coconut oil, rum, milk, egg, vanilla, and mashed banana until smooth. Add wet ingredients to dry ingredients and stir until well-combined.
Pour into prepared loaf pan and place a sliced banana on the top, if desired (optional). 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.
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