Name: Banana, coconut & cardamom bread
Prep time: 15 min
Cook time: 15 min
Yield: 10
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Banana, coconut & cardamom bread

1. 125g coconut oil or butter, plus extra for the tin -

2. 2 large very ripe bananas -

3. 3 medium eggs -

4. 125g golden caster sugar -

5. 2 tbsp coconut yogurt or natural yogurt, plus extra to serve -

6. 200g plain flour -

7. 2 tsp baking powder -

8. seeds from 12 cardamom pods , crushed -

How to cook deliciously - Banana, coconut & cardamom bread

1. Stage

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.

2. Stage

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.