I have so been looking forward to sharing this with you!
If you’ve read my About page, you may remember me saying this, in a roundabout way: I am not a baker. Which was pretty accurate until fairly recently. Sure, I would make a pan of brownies or two every now and again. And in fact, if you don’t mind me blowing my own trumpet a little here, I somehow got myself a reputation among my friends for that pan of brownies or two and I’ve even been asked to bring them along to parties. Thank you Nigella for your excellent recipe! Really, though, that was more or less it for me on the baking front.
But now that I’m a big shot food blogger (ahem – don’t think so, Helen, but you can dream), a curious thing is happening. Times are slowly but surely changing. I’m adding baking paper, cake tins and vanilla essence to my shopping lists. I’m learning how to cream butter and sugar, gently fold through the flour and whip up a scrummy frosting. I’m filling my kitchen with aromas to make the neighbours envious on a Sunday morning. I’m making these blueberry, white chocolate & macadamia blondies, these beetroot and ginger brownies and …
… this amazing clap-yourself-on-the-back, this-is-so-yummy-yummy, I-can’t-believe-I-haven’t-made-this-frosting-with-cream-cheese-in-it-to-go-on-top-before banana and pistachio loaf!
OK, so I admit it, as well as the brownies, I have made a few banana loaves before. With chocolate chips in, preferably. But believe me, I have never made a banana loaf which I enjoyed as much as this. And it was PRETTY if I may say so with all those green-and-pink-tinged pistachios on top.
Did I just say green? Could this in fact be a St. Patrick’s day banana loaf? Hmmm, OK so maybe that’s a bit of a stretch. Nice try, though, you have to admit. 😉
The only little ‘issue’ I had while making this was that, after some research on different kinds of banana breads, I was expecting it to take only about 35 minutes to bake. Wrong. It was clearly still wobbling away in the tin after only 35 minutes, so I put it back in the oven and checked it again every 10 minutes or so after that and, do you know, it ended up taking a whole HOUR to bake. Possibly a little over that. If I’d really thought about it, though, with my gradually-improving knowledge of all things baking (!), the batter for this loaf is fairly ‘wet’, with not many ‘dry’ ingredients in it at all, so it’s bound to take a while longer to bake than loaves with a higher ratio of dry to wet.
What this also means is that you end up with a beautifully moist loaf, but not at all soggy or heavy. The addition of the yoghurt and the almond meal helps to keep things from getting too dry, especially if you do choose to use gluten free flour as I did. I didn’t test it with ordinary flour, but I’m pretty confident that the loaf will work just as well if you choose to use that instead. I understand that especially when there are smaller amounts of flour in a recipe, as in this one, it’s usually fine to do a straight substitution like that.
I would be very tempted to say this is the best banana loaf you could ever eat, but I think that might be a bit of a dangerous thing to do! Nearly everyone, after all, loves banana bread and most likely has their favourite one nailed already. But I think there’s always room for one more kid on the block in the banana bread department, don’t you? Especially when it’s full of slightly salty pistachios and thickly slathered with a creamy, tangy, buttery, and accidentally crispy frosting.
Accidentally crispy? OK, I’ll explain. At the wonderful Greek supermarket I happened to go to for my ingredients, they didn’t have any plain white chocolate bars, only white chocolate with crispy rice bits in it. I considered omitting the white chocolate from my frosting, but decided in the end to go ahead and put it in, crispy bits and all! Turns out I was pleasantly surprised by how the subtle crunch added to the overall loveliness of this banana loaf. Who would have thought it? So next time I make this, it’ll be the white choc with the crispy bits in that I throw into my basket again, but this time very gladly!
And there definitely will be a next time. The recipe I have below for the white chocolate cream cheese frosting actually makes enough to frost two loaves. You could halve the ingredients if you like of course, but I rather like the idea that I have my frosting all ready and waiting in the freezer for my next banana and pistachio loaf. Or perhaps to go on top of a different kind of cake. Or little cakes. Or muffins. Or brownies. Or blondies.
Or maybe just on a big spoon straight into my mouth! Yes, I think this frosting could be very versatile indeed!
So now over to you … are you more of a cook or a baker? Has it always been this way? And are you ever tempted to eat cake frosting right off the spoon?
Banana & pistachio loaf with white chocolate cream cheese frosting (gluten free)
Ingredients
For the loaf
- 8 tablespoons butter chopped into pieces (1 stick)
- 3/4 cup brown sugar
- 2 eggs
- 2-3 ripe bananas mashed (about 1 cup)
- 4 tablespoons of Greek yoghurt
- 1 cup all-purpose gluten free flour (or ordinary plain white flour if you prefer)
- 1/2 cup almond meal
- a large pinch of salt
- 1 teaspoon baking powder
- 1/2 cup pistachio nuts
For the frosting
- 3.5 ounces cream cheese
- 2 tablespoons unsalted butter
- 3.5 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.
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!
Recipe 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!
I hope you enjoyed this post! You can subscribe to receive posts directly to your inbox by entering your email address in the box below or at the top of the sidebar on the right.
You can also find more from Scrummy Lane on Facebook and Pinterest and follow me on Bloglovin! Thanks so much for reading!
I have just pinned this to my teatime board. Looks so pretty – and so irresistibly yummy. You are a born baker 🙂
Wow, I think that’s the best compliment I’ve had since I started blogging, Skye! Thank you!!! I will be walking around with a silly smile on my face all morning now. And thanks for pinning, too … that’s so kind 🙂
Yay for expanding your baking horizons!!! This loaf is quite gorgeous. The pistachios are the perfect pretty touch!
Thank you, Joanne! I still feel all excited like a child when something I bake goes well! You wouldn’t believe that something totally natural and simple like a few nuts could make something pretty, would you?
Helen, it looks like you are a baker!! This loaf is gorgeous! That icing looks amazing, and the pistachios on top are so pretty.
Aw, thanks for saying so, Cate! I have to admit this one was a lot of fun to make … and eat!
I’m not the best baker either. I’m on my 4th batch of blueberry muffins, and I’ve just about got them right. This bread looks amazing! Wish I had some for breakfast : )
Thank you, Natalie! Looking forward to reading about your perfected blueberry muffins soon! That’s another thing I’ve developed a bit of an obsession with … blueberries. I didn’t realise how gorgeous they were until recently … and they hold up so well in baking. My goodness, I’m really starting to sound like a baker now! P.S. Wish I could share a piece of this with you all for brekky too!
Yum!! So colorful, and I love pistachios, definitely pinning this one!
Thank you, Kaylee! I have to admit I was pleased with this one. Thanks so much for the pin, too!
Isn’t it amazing how much experinece and knowledge one can gain from being a food blogger?! Love it. 🙂
And I love this banana bread!! It looks ridiculously delicious. First of all, I love how you loaded the topping with lots of frosting and sprinkled pretty pistachios on top. (Bonus for presentation points…so pretty. 🙂 ) Second, I love banana bread and I love how you added pistachios instead of the standard walnuts or pecans. Super duper fabulous job!! 🙂
Aw, thanks Tina … so lovely of you to say all these nice things 🙂 I am REALLY loving being a food blogger. Definitely fumbling my way through it, but it’s a lot of fun, especially meeting all of you lovely ladies (and gentlemen .. well, one or two anyway!) I’ve just realised not everyone might be able to get hold of shelled pistachios to make this, but there would be no problem subbing for other kinds of nuts. Thanks again for all the compliments and have a lovely Friday!
Baking is fairly new for me to, Helen. But what you posted today is gorgeous, I can’t wait to bake this up in my own home. Love the way the frosting studded with pistachios looks on top.
Thank you, Cheri … it’s an effortlessly pretty cake … the pistachios did all the ‘work’! I hope you do have a go at it too … I enjoyed it so much!
Haha, I don’t think there’s ever been a time that I DIDN”T eat the frosting right off the spoon! And I know I wouldn’t be able to help myself if it was this insane white chocolate krispie cream cheese gloriousness 😉 The bread sounds amazing too! And ps- I’m so jealous of your gorgeous pistachios! Why can I never find brilliant greeny-pink pistachios like that around here??? Pinned!
Thanks so much for the pin, Allie! I guess I’m so new to putting frosting on things that licking the spoon still seems a novelty! Actually, pistachios grow in Greece – I guess that’s why they’re easy to get. I bought a big tub of them from the supermarket and just sprinkled them right in, but now you mention it it was trickier to get unshelled pistachios when I was in Australia recently. Hmmm… good point!
This loaf sounds all sorts of delicious and that scrummy frosting – why I could most definitely lick it off a spoon!
Thanks, Shashi! I was lickin’ away while making this!
This looks so good, and the happy accident of the rice balls I’m sure made this frosting divine. I’m totally going to try making a frosting with a Nestle crunch and see how it comes out!
Hey, thanks Chrissy! I have to say I was really happy with the ‘accidental rice ball frosting’!
Oh my, now this is a loaf! I love pistachios – the color they give things is just so so gorgeous! And that white chocolate cream cheese frosting … yes yes yes!
Thanks, Ashley! I actually didn’t realise the pistachios would make the cake so pretty until it was finished … it was a nice added bonus! Hope you have a great weekend!
I’m totally loving your baking lately! Those beet brownies looked awesome, and now this pistachio banana loaf?! You might need to change your “about me” section soon to include awesome baker!
Aw, that’s a very sweet thing to say, Chris. Thank you! I might hold off on changing the ‘About me’ section until I’ve had a tiny bit more pracice, though … lol! Hope you have a lovely weekend and you and your wife manage to get everything you need to do … done!
Omg I think I just died a little inside. You should really continue to bake girl, this looks FAB! Now I need to add a cake tin to my shopping list…:)
Thank you, Karen … that’s a lovely sweet compliment! The important thing is I’m learning and improving! I know you’re all about healthy eating, but I’m sure you can find some nice and healthy cakes to bake! Let me know how it goes if you do! 🙂
This looks amazing, Helen! I love the colours on the icing from the pistachios. I absolutely adore banana bread! 🙂
Thanks, lovely Jessica! I actually really wish I had a piece left right now. I’m in the middle of painting my apartment and just stopped for a cuppa! Hope you have a good weekend, too! 😉
Looking at the beautiful photos you wouldn’t think you’re new to baking, that is one pretty loaf!
Thank you so much for saying so! I have to admit I was a little impressed with the result here and it sort of gives me confidence for my next baking venture. Thanks too for passing by – I always love to ‘meet’ new visitors to my blog!
Hehe your definitely a baker Helen! This looks incredibly good and I really like the sound of that icing too! 🙂
Thanks, Lorraine, that is a compliment indeed coming from you! 😉
Oh, my gosh, why have I never added pistachios to banana bread? Or topped it with white chocolate frosting??? YUM!
Haha … well now you can give it a go, Liz! 🙂
You are definitely a baker!! This combination is just amazing 🙂
Thank you, Zainab! I’m getting there at least. Really enjoyed making (and eating!) this!
I’m so happy to have stumbled on your blog! This banana cake looks amazing, and the pistachios on top are so photogenic! I’m definitely a baker by nature. But recently I’ve been making heaps of savoury food and it’s getting much better if I do say so myself!
Hello, Lilli! So nice of you to drop by and comment! Thank you so much for the compliments. I’m glad you’re enjoying making savoury dishes. I’m SO enjoying learning how to be a baker. I have a long way to go, but that’s the fun part! I’m over to your blog now to have a little look around there 🙂
I love banana loafs and this one with pistachio looks amazing. I have never made anything with pistachio (!) so I most definitely have to try this one out. Delicious!
Looking forward to following your blog 🙂
xx Milana
Hello, Milana, and thanks so much for visiting the blog and commenting. I so love ‘meeting’ new visitors! You should definitely have a go at adding some pistachios into a recipe. They really are pretty versatile and go well in both sweet and savory recipes. It’s just that it may be a bit tricky in some places to find shelled ones!
Such a beautiful combination of colours in the photo. Banana loaf is such a classic – love your reinvention! x
Thank you, Trisha! So glad you liked it! 🙂
Yum, Helen this looks delicious! Beautiful photographs too. Those pistachios looks amazing! I love their color.
Thank you, Cindy! 🙂
This is amazing Helen! So beautiful and gluten-free too… love the recipe! I’ve pinned it to remind me to try it someday 🙂
Hey, thanks, Aimee! It gives me a real thrill to know people are actually interesting in making my recipes … haha! Thanks for the pin! 🙂
Ce gâteau pareil extra! J’ai envie de manger un bon morceau!!
Merci beaucoup, Eva! Moi aussi j’ai envie de manger un bon morceau avec mon cafe … mais malheureusement c’est tout fini!
Helen, this loaf look gorgeous! The white chocolate cream cheese sounds delicious!
Thank you, Shiran! I take every opportunity to put white chocolate in my baking!
Thanks so much for passing by as well. So great to ‘meet’ you! 🙂
Thank you so much, Shiran! I take every opportunity to put white chocolate in my cakes! Thanks so much for passing by and taking a look at the blog as well. 🙂
That looks gorgeous!! I can’t wait to try this recipe Helen! I would have NEVER guessed you weren’t a baker from THIS insanely gorgeous banana bread! 😀
Once you get into baking, you may find you will need a separate area to store your NEVER ending baking tray collection! :p
Hi, Dini! Thank you so much for the compliment. I’ve never made so many cakes since I started my blog, but to be honest I’m still more of a cook. Still, it’s good to have a few personal cake classics up your sleeve!
Hi, have you tried making this without the frosting? How did it turn up? 🙂
Hello, Ann! Glad you like the recipe! I actually haven’t tried making this without the frosting, but I don’t see why you couldn’t. I suppose it would taste a bit like regular banana bread, which I make all the time. Give it a go and let me know!
Hi Helen, I made it with the frosting in the end, it tasted amazing! Thank you 😉
Oh, really happy to hear it, Ann! I still have half of mine in the freezer – you’ve reminded me to fish it out! Thanks so much for popping back and giving me some feedback – really appreciate that! 🙂