Breakfast banana bread with cardamom and cocoa nibs
I enjoy watching Nigella, even every time Jamie manages to persuade me to put on my apron and go to the kitchen ... and I find it hard;)
- First mash the banana with a fork or immediately with a mixer, add one egg at a time, mixing between each addition. Then add yogurt or buttermilk and oil, work well.
- Sift flour, sugar, baking powder, baking soda and caradam all together and add to the mixture, mixing at a lower speed. When everything is spent, increase the speed and mix for a minute or two to combine everything.
- Now add * cocoa nibs * and stir gently. Pour the prepared mixture into a mold measuring approximately 23 x 17 x 7 (approximately 900 g square) which you have lined with baking paper. Bake in a preheated oven at 170C for about 1 hour, it would be wise to check after the first 45 minutes, maybe it is baked.
- Leave the baked cake in the mold until it cools completely. Then take it out, take off the paper and wrap it in new baking paper, then in foil and leave it for a day if you can — so says Nigella — we didn’t, we had to try. I kept it under a glass bell, so it can stay fresh for up to a week and it seems to me that it is getting tastier every day.
- Remark; the first time I made it without * cocoa nibs * and it was great and then I was interested in what it tastes like. If you like cardamom, I'm sure you will also like cocoa nibs, which gives the cake a mild note (smoky bitterness). You can find them in a health food store.
- If you wish, you can pour chocolate over it and sprinkle with chopped toasted hazelnuts or just powdered sugar or just serve it without anything with coffee, tea ...
It can be frozen for up to 3 months. Well wrapped in transparent foil and then in aluminum. It is also great when you make toast from it ....