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
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.
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.