I don’t know about you but I always seem to have an abundance of bananas that are past their best. Luckily I love banana cake. Did you know that bananas freeze really well, so next time you have an overripe banana, peel it, slice it and pop in it a bag in the freezer ready to pull out when you want to make this cake. I have added some spices to this cake to give it extra depth of flavour.

1. 1. Pre-heat oven to 180˚C
2. 2. Butter and flour your tin. If you are using my copper tin, place a little butter in the tin and pop the tin in the pre-heated oven for 3 minutes. Remove and using a silicon brush, brush the melted butter all over the inside of the tin, taking care to cover the entire surface. Dust in a little flour and shake it around the tin so it sticks to the sides.
3. 3. Sift the flour, baking soda and salt into a bowl.
4. 4. Remove the seeds from the cardamom pods and crush them slightly.
5. 5. Add the crushed seeds and remaining spices to the flour mixture and set aside.
6. 6. Cream the butter and sugar until light and fluffy. Make sure your butter is room temperature and not cold.
7. 7. Add the vanilla and the egg and mix to combine.
8. 8. Add the mashed banana. Don’t worry if it curdles slightly.
9. 9. Add half the flour mixture and fold into the mixture. Then add the yogurt and lastly the remaining flour mixture until well combined.
10. 10. Spoon the mixture into your tin. Bake for 45-55 mins or until a skewer comes out clean.