- 125g coconut oil or butter, plus extra for the tin
- 2 large very ripe bananas
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 is a raising agent that is commonly used in cake-making. It is made from an alkali…
- seeds from 12 cardamom pods, crushed
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.
Coconut yogurtCoconut yogurt is a dairy-free yogurt alternative made from coconut milk or cream with added live cultures. It often has added calcium and other nutrients added to it, too, making it a good addition to a vegan diet. It can vary in quality (just like cow's milk yogurt); we like The Coconut Collaborative and Koko brands.