Banana, coconut and cardamon cake


This is a really light cake which is great for eating every day. Although this cake is rather large, it keeps really well and freezes brilliantly.

If you fancy making this cake even more special, take a jam jar and fill with caster sugar. Add 10 whole cardamom pods. Leave this for a week with the lid on. Sift the sugar and use it in this cake, or to sprinkle on the top for an extra cardamom kick!

Serves 12


• 110g/1/2 cup butter
• 175g/1 cup caster sugar, plus extra for sprinkling
• 1 tsp vanilla extract
• 2 medium eggs, beaten
• 4 large bananas/475g/3 cups, mashed
• 150g/ 2 cups unsweetened desiccated coconut
• 8 cardamom pods, cut open, and seeds extracted and retained
• 300g/2 and a generous 1/3 cups self raising flour
• 3 tsp baking powder
• Pinch salt


1) Preheat the oven to 180C Fan/ 350F/ Gas Mark 4
2) Grease and line an 8” springform pan with non-stick baking paper and set aside
3) Place the butter and sugar into a large mixing bowl and beat together well until light and fluffy
4) Add the vanilla extract into the egg mixture and whisk together
5) Pour the egg mixture into the butter and sugar and mix together well.
6) Add the mashed bananas, coconut and cardamom seeds and mix together until evenly combined
7) Now, sift in the flour, baking powder and salt and gently fold into the mixture.
8) Pour the cake batter into the prepared tin and sprinkle with a handful of caster sugar or cardamom sugar
9) Bake for 55-65 minutes. Check the cake is cooked by inserting a cocktail stick into the centre. If it comes out clean, the cake is cooked. If not return to the oven for a further 5 minutes and test again.
10) Cool the cake for 20 minutes before taking out of the tin, removing the paper and allowing to cool fully on a wire rack.