An aromatic twist on the favourite banana cake – the cardamom seems to enhance the banana flavour and it makes a great energy booster when out all day on the fells.
Ingredients (for 2 x 1lb small loaves or one whopping big 2lb loaf):
120g softened butter
225g caster sugar
2 large eggs
300g Plain flour (I like to use 225g white and 75g wholemeal)
4 ripe bananas mashed
10 cardamom pods, seeds removed and finely crushed
50g roughly chopped walnuts (optional)
1/2 tsp salt
75ml natural yoghurt
2 tsp lemon juice
1 tsp bicarbonate of soda
2 tbsp of demerara sugar
- Preheat oven to 190C/fan 170C/gas mark 5. Grease and line the tin(s)
- Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition and adding a tablespoon of flour with the final egg to prevent curdling.
- Add mashed bananas, cardamom and salt, mixing thoroughly. Beat in the yoghurt and lemon juice, then sift in the remaining flour and bicarb, tipping in the bran from the wholemeal if using. Fold until thoroughly combined and then stir through the walnuts. Pour the mixture into the tin(s) spreading eveninly and then sprinkle the top with demerara sugar.
- Bake for 45 minutes(small tin) to an hour (large tin), until well risen and browned on top and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 2 minutes, then turn out onto a wire rack and allow to cool completely before slicing.