Method

• 1.
  Preheat oven to 180°C. Lightly grease a 20cm x 10cm x 8cm deep loaf pan and line with baking paper, with 2cm overhanging on each side.
• 2.
  Place sugar and butter in the bowl of a stand mixer with the paddle attachment and beat for 2 minutes on medium low or until pale. In 2 batches, add eggs, beating well after each addition.
• 3.
  Sift together the flour, baking powder and bicarb in a large bowl.
• 4.
  Pour egg mixture into dry ingredients and fold until just combined. Fold through banana, yoghurt, cardamom and lemon zest. Pour batter into prepared pan and smooth the top with the back of a spoon.
• 5.
  Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside to cool for 10 minutes in the pan, before turning out onto a wire rack to cool slightly. Serve with extra yoghurt and a drizzle of honey.