Banana, coconut & cardamom bread

banana bread banana loaf breakfast cardamom coconut coconut yogurt freezable vegetarian

N/A

Source

Ingredients

125g coconut oil or butter, plus extra for the tin

2 large very ripe bananas

3 medium eggs

125g golden caster sugar

2 tbsp coconut yogurt or natural yogurt, plus extra to serve

200g plain flour

2 tsp baking powder

seeds from 12 cardamom pods , crushed

Method

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.

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.