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.
