Preheat the oven to 350 Fahrenheit.

Lightly grease the bottom and sides of an 8 ½ by 4 ½ by 2 ½-inch loaf pan with oil and then flour the sides of pan.

Cut plantains into two pieces and remove the center seeded portion and mash using a fork or potato masher and keep aside.

In a Ziploc bag crush the cashew nut into coarse pieces using a roller.

In a large bowl sift together flour, baking soda, ground clove, ground cinnamon, crushed cardamom and salt. Keep aside.

In a medium bowl beat egg with sugar and add oil and heavy cream v and mix everything incorporated well.

Gradually add wet ingredients to dry ingredients and mix everything well.

Finally fold in mashed banana and add crushed cashew and fold once again gently.

Pour the batter into the prepared pan and smoothen the tops with a spatula.

Bake for 55 minutes or until skewer comes out clean.

Cool the bread in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.