Cardamom Rum Banana Bread

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.