eat:

Banana, coconut & cardamon bread

So delicious and moist, the cinnamon and cardamon make this dish
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  • 125g coconut oil or butter
  • 2 large extra 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
  • Crush seeds from 12 Greenfields green cardamom pods
  • 1 tsp Greenfields ground cinnamon
  1. Pre-heat oven to 160C/140C fan.
  2. Butter a 900g loaf tin and line with a trip 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.
  3. Combine the flour, baking powder, crushed cardamom, cinnamon 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.
  4. 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.
  5. Serve warm.
Information not currently available

In this recipe:

So delicious and moist, the cinnamon and cardamon just makes this dish! Savour this indulgent treat toasted for breakfast, or for lunch with banana.

Moisture is key when it comes to banana bread and the ratio of flour to banana makes all the difference. If you use too much flour, you’ll end up with dry bread but if you don’t use enough your bread will be too wet.

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