Banana, coconut & cardamom bread
Ingredients
- Step 1 125g coconut oil or butter, plus extra for the tin
- Step 2 2 large very ripe bananas
- Step 3 3 medium eggs
- Step 4 125g golden caster sugar
- Step 5 2 tbsp coconut yogurt or natural yogurt, plus extra to serve
- Step 6 200g plain flour
- Step 7 2 tsp baking powder
- Step 8 seeds from 12 cardamom pods , crushed
Calories: 296
Carbohydrate: 33 g
Protein: 5 g
Fat: 16 g
Cook time: 85 minutes
Prep time: 15 minutes
Total time: 100 minutes
Servings: 10
TAGS
Breakfast
Brunch
Lunch
Banana bread
Banana loaf
Breakfast
Cardamom
Cassie Best
Coconut
Coconut yogurt
comfort food
Freezable
Vegetarian
Directions
- 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.