Banana, coconut & cardamom bread

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

Prep:15 mins
Cook:1 hrs 10 mins

Serves 10
Easy

Nutrition per serving

kcal 296
fat 16g
saturates 13g
carbs 33g
sugars 17g
fibre 1g
protein 5g
salt 0.3g

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

Tip

Coconut yogurt

Coconut yogurt is a dairy-free yogurt alternative made from coconut milk or cream with added live cultures. It often has added calcium and other nutrients added to it, too, making it a good addition to a vegan diet. It can vary in quality (just like cow's milk yogurt); we like The Coconut Collaborative and Koko brands.

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.