Every time I see a couple of bananas that are looking rather sorry for themselves, I whip up one of these. I’ve also been known to make several at once and then discover them in the freezer after forgetting about them entirely (result!). Delicious as is, you could zhuzh it up with some cream cheese icing if you’re feeling fancy. Or just munch some with a cuppa. I’ve tried many banana bread recipes, but this is the one I return to, probably because I’m a sucker for cardamom and chocolate. Thanks Nigella!
2 large ripe bananas
2 large eggs
200ml plain yogurt
125ml light olive oil
325g plain flour
200g soft light brown sugar
1.25 tsp baking powder
1 tsp bicarb of soda
3 tsp ground cardamom
50g-100g dark chocolate
- Heat oven to 170C, and grease and line a 22cm springform tin.
- Mash the bananas with a fork, then either use a handheld electric whisk or freestanding mixer to do the rest.
- Add one egg at a time to the bananas, beating well with each addition, followed by the yoghurt and oil.
- In a separate bowl, mix together the flour, sugar, baking powder, bicarb and cardamom.
- Gradually add the dry ingredients to the wet, beating gently to incorporate fully.
- Chop up the chocolate and use a wooden spoon or spatula to mix into the batter.
- Scrape into the prepared tin, give it a little shimmy to even the surface, and bake for up to an hour. A skewer should come out pretty much clean when its done.
- Leave to cool completely in the tin.
- Look forward to second breakfast and dive in.