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  1. Home
  2. Baking

Banana, Coconut & Cardanom Bread

Oh. Yeah. Take a break from banana bread with this amazing loaf! - by Amy Sinclair
  • 17 Mar 2019
Banana, Coconut & Cardanom Bread
Prep: 15 Minutes - Cook: 70 Minutes - easy - Serves 8-10
Proudly supported by

This gorgeous banana bread gets its coconutty flavour from the coconut oil and yogurt. If you decide to use butter and natural yogurt, you could add 1 tbsp desiccated or freshly grated coconut to the mix. Chunks of dark chocolate are also delicious. If you want to toast the banana bread simply grill the slices for a minute or two on each side.

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 or natural yogurt, plus extra to serve

200g plain flour

2 tsp baking powder

seeds from 12 cardamom pods, crushed

Method

  1. Heat 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.

  2. 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 with the date butter. Once cool, keep in a tin for up to five days, or freeze in slices for two months.

  • Baking
  • banana bread
  • banana recipe
  • banana and carrot cake recipe
  • australian baking recipes
  • easy baking recipes
  • Baking & Desserts
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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