Banana, chocolate and cardamom loaf from River Cottage Fruit Every Day! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • eliza on May 30, 2026

    Very delicious cake; I stuck to the recipe with just a few changes. I milled 100 g of soft wheat (Arva) and used 100 g of all purpose flour. I used 1 egg from my sister’s chicks and 1 flax egg, and I doubled the cardamom. Very nice and tender cake; I slightly overbaked it in the 11 x 22 cm tin so I would try a standard North American loaf pan next time. Great way to use up 3 bananas. Might cut the sugar by 10-20% when I make this again. Edit; I did find this difficult to slice so might go with 2 eggs as per recipe and try mini loaves in future.

  • katmagdunn on December 14, 2025

    I make this cake all the time and it never gets old. It’s also very low maintenance and you can eat it for days. Often I leave put the cardamom and add lime zest and a little ginger. Very fluffy and not too sweet.

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