Pistachio & Banana Loaf


This Pistachio & Banana Loaf is an absolute staple for your Spring-Summer baking lists! It’s super simple to make, sweet, nutty and great for sharing with friends! A loaf cake is my go-to for when I’m in the market for something simple and fuss free to bake! There’s just no hassle involved in the process. It’s a one bowl method, followed by very roughly pouring into a tin and that’s pretty much it! They’re also easy to assemble and slice into portions for sharing! 

Why you need to make this pistachio & banana loaf

  • It’s easy to make and doesn’t requite any fancy equipment 
  • It’s completely plant based 
  • Great way to use up any over ripe bananas 
  • Perfect for spring/summer
  • Ideal for sharing and a great recipe to take into work/social events 

What you will need to make this recipe?

  • Bananas: The more ripe they are, the better for this
  • Caster sugar: this recipe calls for unrefined, golden caster sugar 
  • Olive oil: to make this recipe dairy free, I’ve swapped butter for olive oil. This also creates a super light and fluffy consistency. 
  • Non dairy milk: In almost all my vegan bakes, I make a vegan buttermilk alternative by combining soy milk with apple cider vinegar or lemon juice. This really works, trust me! 
  • Pistachio nuts: This was probably an obvious one! I like to buy these already shelled because it saves time and I can also make sure they’re going to be super green and vibrant. 
  • Self raising flour: you can sub this for a GF self raising flour if desired. Using self raising flour will ensure that you get  a beautifully risen cake. 

Vegan Pistachio Banana Bread

A deliciously fluffy pistachio loaf cake
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: Baking
Keyword: banana bread, pistachio cake, vegan cake, vegan loaf


  • 1 ripe banana- mashed
  • 1 cup unrefined golden caster sugar
  • 1/2 cup light olive oil
  • 1/2 cup pistachio nuts
  • 2 cup plain flour
  • 1 cup non dairy milk
  • 1 tbsp apple cider vinegar
  • 2 tsp baking powder
  • 1/2 tsp bicarb


  • Preheat your oven to 180c and grease and line a loaf pan with baking paper.
  • In a large mixing bowl, add your caster sugar and olive oil, creaming these together until pale and fluffy looking.
  • Whisk in your non dairy milk, cider vinegar and mashed banana.
  • Sift your dry ingredients, then fold these together with the wet mixture until fully combined.
  • Pop the pistachios into a food processor or high speeder blender and blitz to form a fine crumb. Stir these into the cake batter.
  • Transfer the mixture into the loaf tin and pop this into the oven for 45-50 minutes until cooked through. Allow your loaf to cool in the tin for 5 minutes, then transfer wire wrack.
  • Once your cake has completely cooled, garnish with a frosting or toppings of your choice.

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