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Banana Cardamom Bread

Adapted from Hedgebrook Cookbook: Celebrating Radical Hospitality by Denise Barr and Julie Rosten (She Writes Press, 2013)

Makes one 9-inch loaf

  • 3/4 cup currants
  • 1/3 cup dark rum
  • 1-3/4 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom (can substitute 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg)
  • 3 ripe bananas, mashed
  • 1/3 cup canola oil
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Grease a 9-inch loaf pan.

In a small saucepan, combine currants and rum. Bring to a simmer, turn off heat and let pan sit for 15 minutes. Meanwhile, in a medium bowl, combine flour, baking powder, soda, salt and cardamom. Mix well and set aside.

Mash bananas and put in large mixing bowl. Add oil and brown sugar and beat for a few minutes using electric mixer. Add eggs and beat another minute. Add flour mixture to wet ingredients and mix until just combined. By hand, stir in walnuts, soaked currants and their liquid.

Spoon into greased loaf pan. Bake approximately 1 hour or until a toothpick inserted in the center of the loaf comes out clean or with just a few crumbs clinging to it.

Next page: Hearty celery root and red lentil soup. »

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