0 from 9 votes
Banana And Pistachio Cake (With White Chocolate Cream Cheese Frosting)
A moist and flavoursome banana loaf full of pistachios and smothered with a white chocolate cream cheese frosting that will really have you licking your fingers! It'll quite possibly be the best banana bread you've ever eaten (or at least one of the best)!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 543 kcal
Course:
Dessert
Cuisine:
British
Ingredients
For the loaf
- 8 tablespoons butter chopped into pieces (1 stick)
- 3/4 cup brown sugar
- 2 eggs
- 1 cup ripe bananas (2-3)
- 4 tablespoons of Greek yoghurt
- 1 cup plain flour (substitute with gluten free flour if you like)
- 1/2 cup almond meal
- A large pinch of salt
- ½ teaspoon baking soda
- 1/2 cup pistachio nuts
For the frosting
- 3½ ounces cream cheese
- 2 tablespoons unsalted butter
- 3½ ounces white chocolate
- 1 cup plus a tablespoon of powdered/icing sugar
Instructions
For the loaf
- Pre-heat the oven to 355F/180C and line a regular-sized loaf tin (approx. 23 x 13 x 7 cm) with baking paper.
- Cream together the butter and sugar with an electric mixer or in a food processor, then add the eggs with the motor still running one at a time until well mixed in.
- Scrape the mixture into a large bowl and add the banana and Greek yoghurt. Mix well.
- Sift in the flour, almond meal, salt and baking soda and mix until just combined. Then fold in the pistachio nuts.
- Pour the batter into the lined loaf tin and bake for 55 to 65 minutes or until a skewer or knife inserted into the loaf comes out clean. (Cover loosely with some kitchen foil after about 30 minutes to stop the loaf browning too much)
- Leave to cool.
Cup of Yum
For the frosting
- Whip the cream cheese and butter together, then melt the chocolate in 30-second spurts in the microwave (or in a bowl over simmering water). Let the chocolate cool slightly, then whisk into the cream cheese and butter mixture as well.
- Add the powdered sugar and mix really well.
- When the loaf is completely cool, use about half of the frosting to frost your loaf (you can freeze the rest). Decorate with the reserved pistachio nuts. Enjoy!
Notes
- This lovely banana and pistachio loaf comfortably lasts for 4 or 5 days if kept wrapped up in the fridge – that’s if you don’t eat it all before then!
Nutrition Information
Calories
543kcal
(27%)
Carbohydrates
62g
(21%)
Protein
9g
(18%)
Fat
31g
(48%)
Saturated Fat
15g
(75%)
Cholesterol
95mg
(32%)
Sodium
177mg
(7%)
Potassium
292mg
(8%)
Fiber
4g
(16%)
Sugar
46g
(92%)
Vitamin A
707IU
(14%)
Vitamin C
2mg
(2%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 543
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 95mg | 32% |
| Sodium | 177mg | 7% |
| Potassium | 292mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.