Pistachio Banana Bread

Video Description

Pistachio Banana Bread If you’re a fan of pistachios, you’ll love this banana bread! Cut a slice and see beautiful swirls of deep green pistachio paste. And of course, there’s more decadent pistachio paste and nuts on top, which, honestly, makes this simple banana bread a bit of a show-stopper. Sponsored by @Fyffesofficial Ingredients 200g granulated white sugar 115g unsalted butter, softened 2 large eggs 4 large very ripe bananas, mashed 250g plain flour ¾ tsp baking soda ½ tsp baking powder Pinch of salt 125ml milk, room temp 1 tsp vanilla extract 8 tbsp pistachio cream To decorate 2 tbsp pistachio cream 2 tbsp chopped pistachios Pre-heat oven to 180°C / 160°C fan. Line a 2lb loaf tin with parchment paper. Tip: Not all 2lb loaf tins are created equally, the dimensions are often loosely based around the same numbers, but you will notice some 2lb loaf tins appear to be larger. Make sure to use a larger 2lb loaf tin for your banana bread to avoid overflowing. In a large bowl, beat together sugar and butter until well creamed. Beat in the eggs, scraping down the sides of the bowl as needed. Mix in the mashed banana. Add the flour, baking soda, baking powder and salt, beat just until combined. Finally, add the milk and vanilla and beat just until combined. Spoon 1/2 of the batter into prepared tin. Drop 4 tbsp pistachio cream on top and lightly swirl through the batter. Spoon remaining batter on top then lightly swirl the remaining 4 tbsp pistachio cream into the batter. Bake until a skewer inserted into the centre comes out clean, about 1 hour 15 minutes to 1 hour 30 minutes. Leave to cool in baking tin on cooling rack for about 20-30 minutes before turning out. Leave to cool until just warm or completely cold. To decorate, drizzle the top with pistachio cream then sprinkle over the chopped pistachios.