Banana, coconut & cardamom bread

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

  • Prep:15 mins
    Cook:1 hrs 10 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 296
  • fat 16g
  • saturates 13g
  • carbs 33g
  • sugars 17g
  • fibre 1g
  • protein 5g
  • salt 0.3g


  • 125g coconut oil or butter, plus extra for the tin
  • 2 large very ripe bananas
  • 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
  • seeds from 12 cardamom pods, crushed


Coconut yogurt

Coconut 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.


  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.

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