Cardamom and Coconut Banana Bread (Vegan, Gluten-free option, Nut-free, Soya-free)

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Banana bread seems to have become the baked good of choice during lock-down. It’s something you don’t tend to be able to buy in supermarkets or bakeries, so is perfect if you want to leave people in no doubt that you have gone to the effort of making it yourself. And this recipe provides an enticing twist on the classic, with the addition of cardamom and a hint of coconut. It is wonderfully moist and squidgy without being at all dense, is healthy enough to be breakfast-appropriate, but tastes delicate and decadent enough to serve to your most refined afternoon tea guest.

If you’re not familiar with cardamom, it’s a wonderful spice with a very distinctive flavour. It’s aromatic and almost floral, and is used widely in Asian and Middle-Eastern dishes, both sweet and savoury. You can buy cardamom ready ground, but I find the flavour comes through much better if you buy cardamom pods. I bash them a few times in a pestle and mortor until the pods split and then it’s easy to remove the seeds and discard the papery encasing.

The secret to any banana bread is using really overripe bananas. Part of the reason I have not got my lock-down banana bread recipe nailed down before now, is that back in March I was living with eight other family members. The very idea of having left-over bananas was laughable. Now the house is back to less ridiculous residency levels we’ve started to see the black spots returning – a welcome sight for baking. When your bananas are looking less and less appealing, and likely to be too sweet and mushy to eat by themselves, that’s when they are perfect for banana bread.

I use flax seed as an egg-replacer in this recipe. It helps with binding and adds a bit more moisture, as well and bringing a bit of omega goodness to the table. You can buy ground flax seeds or grind them yourself in a spice grinder or high-speed blender. You then add a little water and let it sit, so the ground flax seeds can absorb the moisture, so I often start with this and just leave it to one side until I need it. It’s also a good idea to heat the oven, grease and base-line your loaf tin, and gather all of your ingredients at the beginning.

When it comes to the flour you have some options. This recipe uses oats, blitzed to flour – I use a high-speed blender with a milling blade, which works for the flax seeds as well, but a food processor is fine. The second flour is really up to you – you could use plain white, or wholemeal, or a gluten-free flour blend. Rye flour or barley flour would work well for a wheat-free option. I used white spelt flour in the loaf in the pictures. Whatever you choose, sieve into a bowl with the oat flour and the rest of the dry ingredients; baking powder, salt, cardamom seeds, and desiccated coconut.

Next up, the wet ingredients. Measure the coconut oil in a heat proof bowl or saucepan, and microwave for a minute or warm on the hob until melted. In another bowl, peel and mash your overripe bananas and stir in the maple syrup, melted coconut oil, and flax eggs until combined. Pour the wet ingredients into the dry and stir until everything in incorporated and you have a thick batter. Scrape it into you loaf tin, sprinkle the coconut flakes on top, if you’re using them, and bake for 50–60 minutes until a skewer comes out clean.

This loaf is plenty moist enough to eat by itself, but is delicious with a generous coating of vegan butter (I use Naturli Vegan Block). I particularly like it smeared in almond butter with a little salt sprinkled on top. There is no reason why you couldn’t have it with ice-cream, or with vegan chocolate spread, for a little more indulgence. Whatever you choose, I think it’s best cut into thick slabs with a cup of tea.

If you give this loaf a go I would love to hear how you get on! You can comment below, or tag me on Instagram or Twitter @greedybearbakes.