Banana & Pistachio Cream Loaf with Crunchy Pistachios

Banana & Pistachio Cream Loaf with Crunchy Pistachios

Banana & Pistachio Cream Loaf with Crunchy Pistachios

A naturally sweet, tender banana loaf swirled with rich pistachio cream, made extra moist with Greek yogurt and topped with a crunchy pistachio finish. Perfect for breakfast, snack time, or as a feel-good treat.

pistachio and banana loaf

Ingredients

  • 2 ripe bananas, mashed

  • 2 eggs, separated

  • 200g full-fat Greek yogurt

  • 1 ½ tablespoons honey

  • 200g plain flour

  • 1 teaspoon bicarbonate of soda (or other raising agent)

  • 2–3 tablespoons pistachio cream (from a jar)

  • A small handful of crushed pistachios (for topping)

Method

  1. Preheat your oven to 180°C (350°F). Lightly grease or line a loaf tin with baking paper.

  2. In a large bowl, whisk the egg yolks with the Greek yogurt and honey until smooth and well combined.

  3. Mash the bananas and stir them into the yogurt mixture.

  4. In a separate bowl, mix together the plain flour and the bicarbonate of soda. Fold the dry ingredients into the wet mixture until just combined.

  5. In another bowl, beat the egg whites until soft peaks form, then gently fold them into the batter.

  6. Pour half of the batter into the prepared loaf tin. Dollop spoonfuls of pistachio cream over the surface, then swirl lightly with a knife. Add the rest of the batter on top and repeat with a few more spoonfuls of pistachio cream for a marbled effect (optional).

  7. Sprinkle with crushed pistachios over the top for a crunchy finish.

  8. Bake for about 40 minutes, or until a skewer inserted into the centre comes out clean (a few moist crumbs are fine, just no raw batter).

  9. Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

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