Banana Bread

I have to be honest, I don't really know what the difference between banana bread and cake is, but any excuse to be able to eat cake for breakfast is fine by me.

This is based on the banana bread recipe from Nigella's 'Simply Nigella', but as ever has a few tweaks.

Ingredients
2 overripe bananas
2 large eggs
200ml greek yogurt (I didn't have quite enough so I thinned it out with milk and it turned out fine)
125ml mild olive oil
325g plain flour
200g soft brown sugar
1 1/4 teaspoons baking powder
1 teaspoon bicarb of soda
1 teaspoon nutmeg
2 tablespoons cardamom pods
70g dark chocolate

Start by pre-heating your oven at 180C

Again, for this recipe I used a freestanding mixer (all hail the Kenwood) but you could easily use the ol' bowl and spoon.

Start by mashing your banana a bit, don't blitz them too much, they'll get mixed loads by the time your done.

Then add your eggs, oil and yogurt. I did take a picture of this point in the mixing process but it looked pretty disgusting so you'll just have to see for yourself when you make it.

Ok, I'm sorry but this is the worst bit. You have to crush you cardamom pods using a pestle and mortar. If you can get your hands on crushed cardamom then do.  We have a running joke in our family about pestle and mortars because my brother dropped one on his foot and sliced through the tendons. Josh, don't look now but a picture of a pestle and mortar is coming up!

Add your crushed cardamom (make sure you take out the pods and just leave the black seed bits), as well as the flour, sugar, nutmeg, bicarb and baking powder.

Now time to chop up your chocolate into chunks.

So you'll need a 2 pound loaf tin, and grease it with mild olive oil before lining the bottom of the tin with grease proof paper.

You'll need to bake it for about, but start checking after 45 mins.

Eat still warm from the oven with some butter, or its really goof toasted the next day.

Send me any pictures of your bakes!