Banana bread sliced with banana and yogurt

Banana, coconut & cardamom bread

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

Serves 8 - 10

Savour the coconutty flavour of this gorgeous banana bread, which comes from the coconut oil and coconut yogurt. Try a slice toasted for breakfast or brunch with sliced banana

Nutrition and extra info

  • Freeze in slices for two months
  • Vegetarian

Nutrition: per serving (10)

  • kcal296
  • fat16g
  • saturates13g
  • carbs33g
  • sugars17g
  • fibre1g
  • protein5g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 125g coconut oil or butter, plus extra for the tin
  • 2 large very ripe bananas
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 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
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • seeds from 12 cardamom pods, crushed

Method

  1. 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.

  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. Once cool, keep in a tin for up to five days.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
4th Mar, 2019
4.05
The cooking time was about right. I added a tablespoon of desiccated coconut to natural Greek yogurt before adding to the mixture.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?