Banana, coconut & cardamom bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
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- 125g coconut oilor butter, plus extra for the tin
- 2 large very ripe bananas
- 3 medium eggs
- 125g golden caster sugar
- 2 tbsp coconut yogurtor natural yogurt, plus extra to serve
- 200g plain flour
- 2 tsp baking powder
- seeds from 12 cardamom podscrushed
Nutrition: per serving (10)
- kcal296
- fat16g
- saturates13g
- carbs33g
- sugars17g
- fibre1g
- protein5g
- salt0.3g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Butter a 900g loaf tin and line with a long strip of baking parchment. Melt the coconut oil or butter in a pan or the microwave. Mash the bananas and add the oil or butter, eggs, sugar and yogurt.
step 2
Combine the flour, baking powder, crushed cardamom and a pinch of salt in a bowl. Add the wet ingredients and whisk to a smooth batter. Pour into the tin and bake for 1 hr 10 mins until golden and risen. Insert a skewer into the centre of the cake to make sure it’s cooked – it should come out with a few crumbs but no wet cake mixture. If needed, return the cake to the oven for another 5-10 mins, then check again, and keep going until it’s cooked. Serve slightly warm. Once cool, keep in a tin for up to five days.
