Spiced with cinnamon, nutmeg, and aromatic cardamom and sweetened with brown sugar and honey, this deep-dark banana bread is unlike any you’ve had in the past. Why? It’s made with rye flour, which lends its own subtle earthy flavor to the loaf.
Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.
In a large bowl, beat the butter, brown sugar, vanilla, spices, baking powder, baking soda, and salt until smooth.
Add the mashed banana, honey, and eggs; mix until combined.
Add the flour, stirring just until smooth.
Spoon the batter into the prepared pan, smoothing the top.
Bake the bread for 60 to 70 minutes, or until a long toothpick or skewer inserted into the center comes out clean, or with a few wet crumbs clinging to it.
Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Turn the bread out of the pan, and cool completely on a rack.
Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
If desired, cut a whole banana in half lengthwise and lay the two halves (cut side up) atop the loaf before baking, as a garnish.
