Banana And Pistachio Cake (With White Chocolate Cream Cheese Frosting)
on Mar 13, 2019, Updated Sep 06, 2024
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Feel like you’ve tried every kind of banana bread in existence? How about a banana pistachio cake? Packed with pistachio nuts and smothered in a delicious white chocolate cream cheese frosting, this is a banana loaf with attitude!
Banana bread… the cake that we all love to eat. And the cake that most of us feel confident making. We like it because it works. It’s delicious. It’s easy to make. And it uses up the brown bananas that no one wants to eat.
I have my fair share of other banana bread recipes on Scrummy Lane – all delicious, all a bit different. If you have an air fryer, try this mini air fried banana bread. This pineapple, coconut and banana cake (aka Hummingbird cake!) is great in the summer, and is another real crowd pleaser. This banana, chocolate chip and peanut butter cake is a cake I created to try to copy something I’d tried in a cafe. It’s incredible!
Why you’ll love banana and pistachio cake
If it’s a unique take on the classic, I highly recommend you give this pistachio banana bread a try!
Here’s a summary of what I think you’ll love:
- It’s a unique take on a classic. Studded with pistachios and slathered in a delicious white chocolate cream cheese frosting, it’s a little bit special, don’t you think?
- It looks pretty delicious, right, with all those green and pink tinged pistachios on top.
- Thanks to both almond flour and yoghurt in the mixture, the loaf is moist but not at all heavy.
- The frosting recipe makes enough for two cakes so you can freeze some for your next cake. Or use it to ice cupcakes, a layer cake, or brownies.
- I originally made this recipe with gluten free flour, so it’s easy to adapt if you need your loaf to be gluten free.
About the ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
Bananas: The riper the better for the best flavor and sweetness.
Greek yogurt: For extra moisture and tangy flavor. I prefer authentic Greek yogurt made of just milk and yogurt cultures, but any plain Greek yogurt is fine.
All-purpose flour: I originally made this cake with gluten free flour, so that does work too if you prefer.
Pistachios: I recommend ready-shelled pistachios to save time!
For the icing
This is a quick and easy 4 ingredient icing for banana cake – or any other kind of cake. All you need is:
- cream cheese (either in a block or tub)
- butter: unsalted
- white chocolate
- icing sugar / powdered sugar
As I’ve already mentioned, the recipe makes enough for two cakes so you can freeze the leftover frosting for another time.
How to make the cake
There’s a simple formula for making this cake:
Step 1: Cream together the butter and sugar either with a handheld whisk or in a food processor.
Step 2: Whisk in the eggs.
Step 3: Add the other ‘wet’ ingredients i.e. the banana and yoghurt.
Step 4: Add the ‘dry’ ingredients i.e. the flour mixture and ground nuts, then fold in the pistachios.
Step 5: Bake!
Step 6: Let cool. Make the frosting. Spread it all over the cake. Sprinkle with more yummy pistachios. Eat.
Pretty easy, right?
This is a quick and easy 4 ingredient icing for banana cake – or any other kind of cake. All you need is:
- cream cheese
- butter
- white chocolate
- icing sugar / powdered sugar
Helen’s Top Tips
- When I first made the frosting for this banana pistachio loaf, I could only find white chocolate with crispy rice bits in it at the supermarket. Surprisingly, it was delicious! Try it! You could also try using milk or dark chocolate for the frosting.
- You could use a different kind of nut instead of pistachios. How about hazelnuts, walnuts, flaked almonds or macadamia nuts? I think macadamia nuts would work especially well with the white chocolate frosting.
- As I’ve already mentioned, the recipe makes enough for two cakes so you can freeze the leftover frosting for another time!
- Make sure you let the cake cool completely before adding the frosting.
Recipe FAQs
This lovely banana and pistachio bread comfortably lasts for 4 or 5 days if kept wrapped up in the fridge in an airtight container – that’s if you don’t eat it all before then!
Yes, you can freeze the unfrosted cake for up to 3 months. Defrost in the fridge overnight, then frost as described in the recipe. Alternatively, you can freeze frosted leftovers in a freezer safe container for up to 2 months.
Yes, of course. I love the pop of green and pink on top from the pistachio decoration, but the cake will still be very tasty without the frosting. Alternatively, you can add a different topping such as a classic buttercream, a white chocolate ganache or even whipped cream.
More easy morning or afternoon tea cake recipes
This frosted banana bread is the sort of cake you would make if you had friends coming over for a cup of coffee or tea.
Here are some other options from Scrummy Lane:
- Gingerbread muffins with salted caramel icing
- Sticky blueberry lemon curd cake
- Nutella swirl loaf cake (with hazelnuts)
- Easy Italian apple cake
- Really easy lemon mascarpone cake
- Or see all my cakes here
Banana And Pistachio Cake (With White Chocolate Cream Cheese Frosting)
Equipment
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.8 tablespoons butter, 3/4 cup brown sugar, 2 eggs
- Scrape the mixture into a large bowl and add the banana and Greek yoghurt. Mix well.1 cup ripe bananas, 4 tablespoons of Greek yoghurt
- Sift in the flour, almond meal, salt and baking soda and mix until just combined. Then fold in the pistachio nuts.1 cup plain flour, 1/2 cup almond meal, a large pinch of salt, ½ teaspoon baking soda, 1/2 cup 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.3½ ounces cream cheese, 2 tablespoons unsalted butter, 3½ ounces white chocolate
- Add the powdered sugar and mix really well.1 cup plus a tablespoon of powdered/icing sugar
- 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!
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!
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 🙂
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!
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! 🙂
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! 😉
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!
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! 😉
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!
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!
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 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’!
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!
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!
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!
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!
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!
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!
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!
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?
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 🙂