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

Butter a loaf tin (approximately 9 x 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 set aside.

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 into 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. Eat as is or served with butter, yogurt or whipped cream.

Makes 10 servings

Nutrition information per serving: 310 calories; 92 calories from fat; 10 g fat (6 g saturated; 0 g trans fats); 68 mg cholesterol; 165 mg sodium; 53 g carbohydrate; 2 g fiber; 29 g sugar; 4 g protein.