- Cook Time: 15 mins
- Serving: 8 - 10 Persons
Nutrition facts (per portion)
- Calories: 296
- Carbohydrate Content: 33g
- Fat Content: 16g
- Fiber Content: 1g
- Protein Content: 5g
- Saturated Fat Content: 13g
- Sodium Content: 0.3g
- Sugar Content: 17g
Banana, coconut & cardamom bread Recipe
Banana, coconut & cardamom bread is a Family picnic recipe for 8 - 10 people, takes only 10 mins; recipe has coconut oil, banana and medium egg.
Ingredients
- Plain Flour - 200g plain flour
- Baking Powder - 2 tsp baking powder
- Golden Caster Sugar - 125g golden caster sugar
- Medium Egg - 3 medium eggs
- Banana - 2 large very ripe bananas
- Coconut Oil - 125g coconut oil or butter, plus extra for the tin
- Coconut Yogurt - 2 tbsp coconut yogurt or natural yogurt, plus extra to serve
- Cardamom Pods - seeds from 12 cardamom pods, crushed
Instructions
- 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.