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Banana bread from Crumb: The Baking Book by Ruby Tandoh

  • bananas
  • ground cinnamon
  • plain flour
  • butter
  • rum
  • agave nectar
  • cardamom pods

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Notes about this recipe

  • Eat Your Books

    Can substitute brandy for rum.

  • anya_sf on September 22, 2018

    I used brown sugar and milk instead of agave and did get a slightly dense layer at the bottom, even though the bread was definitely baked through. Maybe this recipe just works best with agave. I used 1/2 tsp ground cardamom because I was out of pods, and the flavor was quite mild (I'm sure fresh pods would be stronger). We enjoyed it. It's not a big loaf, so I used a 8x4" pan and it took 55 minutes to bake.

  • Lepa on August 29, 2016

    Wow. This is wonderful. I didn't get a dense texture- but I whipped the bananas with the butter and agave until it was fluffy and creamy. Maybe this made a difference? I hesitated over the icing but ended up adding it and am so happy that I did. The cake isn't too sweet and a tiny bit of icing on top was really delicious.

  • Melanie on April 15, 2015

    I was a fan of the flavour - the cardamom was a lovely touch - but really didn't like the texture. I thought it baked slightly gummy (I substituted brown sugar / milk for the agave). This didn't create a nice finished top / crust which I would have liked - perhaps a slightly hotter temperature would assist in resolving? Might use the flavour ideas from this in a different recipe next time.

  • Varundel on March 30, 2015

    Beautiful flavours - I did use the cardamom as suggested but switched the agave for regular caster sugar (and a splash of milk as per recipe guidelines). The texture was a bit denser than I would like - would try adding less liquid next time around.

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