Cardamom Banana Bread

Just the smell of this bread is enough to give anyone a sweet tooth. I find that the cardamom adds a nice touch to traditional spiced banana bread-- but be careful not to over do it, as cardamom is a pungent spice. Using olive oil instead of vegetable oil adds a nice depth and richness--plus it's better  than GMO veggie oil! With the addition of cardamom glaze to the top you are set to impress. The only problem I've found with this bread is that it is truly too tasty: there is no such thing as just one piece! (In fact I have found myself cutting piece after piece for myself and then realizing that almost 1/2 the loaf has disappeared!) I hope you all have more self-restraint than I posses.

Dry Ingredients
2 1/3 cup all purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon fresh crushed cardamom seeds (husk removed)

Remaining Ingredients
2 eggs
1 cup sugar
2 tablespoons vanilla extract
1/3 cup olive oil
2 large over-ripe mashed bananas
1 cup buttermilk
2 tablespoons dark rum (optional)
1 cup walnut pieces

Making the Bread
Preheat oven to 350 degrees Fahrenheit.
Thoroughly mix together dry ingredients. Set aside.
In a separate bowl beat together the remaining ingredients.  (Add the walnuts once the other ingredients are all mixed together.)
Mix the wet ingredients into the dry until just combined--do not over mix.
Pour into a 9x5 well greased bread pan and bake for 1 hour.  If the top looks like it is browning too quickly cover the top loosely with aluminum foil (at approximately 40 minutes).

Let cool and remove from the pan.

Glaze
1/2 cup confectioner's sugar
1 tablespoon water
1/8 teaspoon cardamom, finely crushed

In a small pot bring all ingredients to a simmer. Reduce heat and stir until transparent.  Drizzle over the top of the bread and brush to disperse.

Pairing Suggestions: Serve with a nice pot of black tea; Assam would work well.

Enjoy!