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Banana, coconut & cardamon bread

So delicious and moist, the cinnamon and cardamon make this dish


  • 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.