BANANA, COCONUT & CARDAMOM BREAD

Banana, coconut & cardamom bread image

Savour the coconutty flavour of this gorgeous banana bread, which comes from the coconut oil and coconut yogurt. Try a slice toasted for breakfast or brunch with sliced banana

Provided by Cassie Best

Time 1h25m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 296 calories, Fat 16 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium