Banana 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)!
1cupplain flour (substitute with gluten free flour if you like)
a large pinch of salt
For the frosting
1cupplus a tablespoon of powdered/icing sugar
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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!
How long this cake keeps for
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!