Banana Bread with Cardamom and Cocoa Nibs

• 2 very ripe or overripe bananas (250-275g total in their skins; approx 3/4 c. mashed)
• 2 large eggs
• 3/4 c. plain (runny) yogurt or buttermilk
• 1/2 c. light and mild olive oil
• 2 c. plus 2 T. (325g) all-purpose flour
• 1 c. soft light brown sugar
• 1¼ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cardamom, or seeds from 1 tablespoon cardamom pods, ground
• 1/2 c. cocoa nibs
• 1 x 2lb loaf tin approx 9 x 6.5 x 3 inches

Preheat the oven to 350, and pop a paper liner into your loaf tin (or line the bottom with baking parchment and grease the sides with a little sunflower oil).

I do the whole thing using a freestanding mixer, but a bowl and an electric whisk, or a wooden spoon and plenty of elbow grease would be fine. Mash the bananas (and if you’re not using a freestanding mixer, use a fork and a smallish bowl first, otherwise the flat paddle of a freestanding mixer will do) and beat in 1 egg at a time, followed by the yogurt or buttermilk, then the oil, and beat it all together. I measure the flour, sugar, baking powder, bicarb and cardamom into a bowl and whisk together, while this is going on.

Slow the speed down while you add the dry ingredients, gradually, beating all the while, and then turn the speed slightly higher again, and beat for 1 minute until all the dry ingredients are incorporated. You may have to scrape the bowl down and give a short final beat if you notice any flour sticking to the edges of the bowl. Then, using a rubber spatula or wooden spoon, fold in the cocoa nibs by hand and transfer the mixture to your prepared tin and thence to the oven for 1 hour (it is wise to start checking at 45 minutes) or until a cake tester comes out clean.

Sit the loaf tin on a wire rack and leave the banana bread in the tin until cold. Slip it out, in its paper liner (or baking parchment), and wrap with more parchment and then kitchen foil and keep for a day – if you can – before eating.

NOTE: Store in an airtight container in a cool place for up to 1 week.  Can be frozen for up to 3 months. Wrap cake in a double layer of clingfilm and a layer of foil. To defrost, unwrap and put on a wire rack at room temperature for about 5 hours. Or wrap individual slices in clingfilm and put into a resealable bag, and defrost by toasting on a low heat.  

Yield: 12 slices.

VERDICT:  John didn't like the bitterness of the cocoa nibs, but I loved the whole thing and have been eating it at an alarming rate.  I still don't have a 2 lb. loaf tin, so I lopsidedly divided the batter up between the two loaf pans I have.  I think it I divided it equally between them, this would be perfect.  From Simply Nigella.  Keep!