Yields12 Servings
 375 g bananas (peeled weight)
 1 tbsp lemon juice
 200 g plain flour
 2 tsp baking powder
 A pinch of salt
 90 g golden caster sugar
 90 g light muscovado sugar
 2 eggs
 4 tbsp vegetable oil
To finish
 10 green cardamom pods
 2 tbsp golden caster sugar

Preheat the oven to 170C/Gas3-4; line a square 20cm cake tin with baking parchment


Break the bananas into short chunks, then put them into a bowl and mash roughly with a fork; do not turn them into a puree; stir in the lemon juice


Sift together the flour, baking powder and salt


Break open the cardamom pods, remove the dark brown seeds, then crush them to a fine powder using a pestle and mortar; mix them with the 2 tbsp golden caster sugar and set aside for later


Put the golden caster and muscovado sugar into the bowl of an electric mixer; break the eggs into the sugar, then beat, using the whisk for three to four minutes until light and creamy; pour in the oil, slowly with the mixer on a moderate speed


Fold the flour and baking powder into the mixture; fold in the crushed bananas, briefly, taking care to distribute them evenly but without crushing them any further


Transfer the mixture to the prepared cake tin; sprinkle the surface with the sugar and cardamom mixture; bake in the preheated oven for 35 minutes, or until lightly firm on top, remove from the oven and leave to settle in its tin, for about 20 minutes


Lift the cake from its tin, then place on a rack and leave to cool; cut the cake into three equal rectangles, then cut those into four to give 12 small pieces; serve on their own with a fruit salad

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