Banana And Pistachio Cake (With White Chocolate Cream Cheese Frosting)

Ingredients

• 113 g (8 tablespoons; 1 stick)butter, chopped into pieces
• 150 g (¾ cup)brown sugar
• 2eggs
• 225 g (1 cup)ripe bananas, mashed (about 2–3)
• 60 ml (4 tablespoons)Greek yoghurt
• 125 g (1 cup)plain flour (or gluten-free flour)
• 50 g (½ cup)ground almonds
• a large pinchsalt
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 60 g (½ cup)pistachio nuts
• 100 g (3½ ounces)cream cheese
• 28 g (2 tablespoons)unsalted butter
• 100 g (3½ ounces)white chocolate
• about 130 g (1 cup plus 1 tablespoon)icing sugar

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (355°F) and line a standard loaf tin, about 23 × 13 × 7 cm, with baking paper.

2. 2

   Cream butter and sugar

   Using an electric mixer or food processor, beat the butter and brown sugar together. With the motor running, add the eggs one at a time and mix until combined.

3. 3

   Add banana and yoghurt

   Scrape the mixture into a large bowl, add the banana and Greek yoghurt, and mix well.

4. 4

   Fold in dry ingredients

   Sift in the flour, ground almonds, salt and bicarbonate of soda. Mix just until combined, then fold in the pistachios.

5. 5

   Bake the loaf

   Pour the batter into the lined tin and bake for 55–65 minutes, until a skewer or knife inserted into the centre comes out clean. After about 30 minutes, cover the loaf loosely with foil if it is browning too much.

6. 6

   Cool the loaf

   Leave the loaf to cool.

7. 7

   Whip the frosting

   Beat the cream cheese and butter together. Melt the white chocolate in 30-second bursts in the microwave, or in a bowl set over simmering water. Let it cool slightly, then whisk it into the cream cheese mixture.

8. 8

   Finish the frosting

   Add the icing sugar and mix thoroughly.

9. 9

   Frost and decorate

   Once the loaf is completely cool, spread about half the frosting over it. Freeze the remaining frosting if you like, and decorate the loaf with the reserved pistachios.

What is banana and pistachio cake?

This is a banana loaf in the style of a home-baked quick bread: a softly textured cake made without yeast, with ripe bananas bringing sweetness and moisture. Banana loaves are a familiar feature of British home baking, often made to use up ripe fruit.

Pistachios add a nutty contrast, while the white chocolate cream cheese frosting makes this version more celebratory than a plain loaf. The recipe balances a tender banana crumb with a creamy, sweet topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 543 calories, 9g protein, 62g carbs, 31g fat.

The bananas, flour, sugar and icing sugar provide most of the carbohydrates, while butter, white chocolate and cream cheese contribute much of the fat. Eggs, Greek yoghurt, nuts and dairy in the frosting contribute protein. Serve a slice with fresh fruit or alongside a lighter meal to balance the rich topping.

Choosing the bananas and nuts

Ripe bananas: use fruit that is soft and well ripened, then mash it before measuring. This helps it blend evenly with the yoghurt and gives the loaf its characteristic moist texture.

Pistachios: fold the nuts in at the end so they remain distributed through the batter rather than getting crushed during mixing. Keep some aside for decorating, as directed in the method.

Mix the batter gently

Creaming: beat the butter and sugar together first, then add the eggs individually while mixing. Scrape the mixture into a bowl before adding the banana and yoghurt so you can mix in the dry ingredients without overworking the batter.

Dry ingredients: sift them into the wet mixture and stop mixing as soon as no dry pockets remain. A few strokes to fold in the pistachios are enough.

Check the bake

Colour: the loaf needs a long bake, so check its surface after about 30 minutes. If it is becoming too dark, lay foil loosely over the tin rather than pressing it onto the batter.

Doneness: test the centre with a skewer or knife at the end of the 55–65 minute range. It is ready when the tester comes out clean; leave the loaf to cool before adding the frosting.

Make a smooth frosting

Chocolate: melt the white chocolate in short microwave bursts, stirring between them, or use a bowl over simmering water. Let it cool slightly before adding it to the cream cheese and butter so the mixture can be whisked together smoothly.

Icing sugar: mix it in thoroughly to finish the frosting. Use about half on the cooled loaf and freeze the rest, as the method suggests.

Serving and pairing

The frosting makes this loaf sweet and rich, so modest slices work well for an afternoon treat or dessert. A little extra chopped pistachio on top gives each slice a nutty finish.

Serve it on its own, or pair it with plain tea or coffee. If serving after a meal, fresh fruit alongside can bring a lighter contrast.

Recipe notes & tips

• Line the loaf tin with baking paper so the loaf is easier to lift out after cooling.
• Add the eggs one at a time while the mixer is running for a more even mixture.
• Stop mixing the flour in as soon as the batter is combined to help keep the loaf tender.
• Check the loaf from 55 minutes onwards, as ovens can bake at different rates.
• Allow the loaf to cool completely before frosting so the topping does not soften and slide.
• Freeze the unused frosting in a suitable sealed container.

Variations

• Gluten-free flour: use gluten-free flour in place of the plain flour, as suggested in the ingredient list.
• Extra pistachio: scatter additional chopped pistachios over the frosting for a more pronounced nutty finish.
• Unfrosted loaf: serve the cooled banana and pistachio loaf without the topping for a simpler bake.
• Smaller slices: cut thinner portions when serving the frosted loaf as a sweet snack.
• Frosting on the side: serve the frosting separately so each person can choose how much to add.

Common mistakes to avoid

• Overmixing the batter: the loaf can become dense; mix the dry ingredients only until combined.
• Adding hot chocolate: it can make the frosting difficult to combine; let the melted chocolate cool slightly first.
• Frosting a warm loaf: the topping may soften; wait until the loaf is completely cool.
• Skipping the foil check: the top may brown too much before the centre is baked; cover it loosely after about 30 minutes if needed.
• Taking the loaf out too soon: the centre may remain underbaked; check with a skewer or knife and bake until it comes out clean.

How to store

Store the frosted loaf covered in the fridge and eat within about 3 days. Bring slices towards room temperature before serving, or warm unfrosted slices briefly; keep any reserved frosting frozen and thaw it in the fridge before use.

Frequently asked questions