A great snack any day of the week - it is light and fluffy. Try lightly toasting it too.
Preheat oven to 170c, line a 2lb loaf tin and make sure everything is at room temperature.
Cut one banana in half longways, and then into pieces approx 1cm thick. Roughly break the other in to quarters.
Remove the seeds from the cardamom pods and crush them using a pestle and mortar or, as I do, with the end of a rolling pin.
In a stand mixer, or using a hand mixer, mix the sugar, butter and the roughly quartered banana until smooth.
Add the eggs and beat gently. Scrape down the bowl if necessary.
Add the flour, baking powder and ground cardamom and fold in until all just mixed. If you think it is too thick, add a splash of milk. Add the banana pieces and stir through gently so as not to break them up.
Tip into the prepared loaf tin and bake for 40-45 minutes until a cocktail stick comes out mainly clean. Allow to cool if you can. Slice thickly and enjoy!
This type of cake is also nice very lightly toasted under the grill. Dare I even suggest a touch of butter spread on top!
Leave out the cardamom if you wish - maybe try it next time!
Copyright Claire Thomas / SHE-EATS.com