Banana bread with cardamom and jaggery

1 stick butter, unsalted 1 cup jaggery, grated (or substitute Muscovedo sugar) 2 cups white flour 2 teaspoons baking powder 2 teaspoons ground

cardamom A pinch of salt 2 tablespoons milk 2 large eggs 1 cup mashed ripe bananas, plus 1 banana for decoration (see note)

Instructions: Butter a loaf tin (approximately 9 by 5 inches). Preheat the oven to 350 degrees.

Put the butter and grated jiggery into a pan and melt over a very low heat. Stir until well mixed with the consistency of melted chocolate, then remove from the heat and leave to cool to one side.

Sift together the flour, baking powder, cardamom and salt and leave to one side.

In another bowl, add the mashed banana and milk, and whisk in the eggs one by one. Add the jaggery and butter mixture. Whisk again until properly mixed.

Gently fold the wet ingredients to the flour mixture until mixed together, then pour the batter into the tin. To decorate, slice the remaining banana lengthways into ¼ inch slices and place over the top of the batter. Bake for 45 minutes to an hour, or until a skewer comes out clean. Cool before slicing.

Note: The best bananas to use are ripe, have black speckles and are soft to the touch. They’ll be sweeter and more flavorful. Serve with butter, yogurt or whipped cream.