Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Dina Macki's banana, coconut & cardamom cake

African 15 Mins Prep · 45 Mins Cook

Preheat the oven to 200°C, gas mark 6. Grease a 20cm cake tin and line it with parchment paper.
To make the caramel, place the sugar in a saucepan over a low-medium heat and allow it to gradually melt, gently swirling the pan to help ensure all the sugar melts evenly. Once it has completely melted, add the butter and keep stirring until smooth.
Slice one banana and arrange the slices in the base of the prepared tin, then pour over the caramel. Set aside.
Place the remaining bananas in a blender and blitz until puréed. Pour into a large bowl. Add the flour, baking powder, caster sugar, 80 grams of brown sugar, eggs, sunflower oil and cardamom and whisk until fully incorporated and smooth, but don’t over-whisk. Pour the batter over the sliced banana and caramel.
Bake for 20 minutes, then reduce the oven temperature to 190°C, gas mark 5 and bake for a further 25 minutes until a skewer inserted into the middle comes out clean.
Leave to cool in the tin for approx. 10 minutes, then turn out onto a wire rack to cool further or slice while still warm. This will keep for 4-5 days in an airtight container.