Pic of Banana, chocolate and pistachio loaf

Banana, chocolate and pistachio loaf

Show ingredients

Breakfast

Banana, chocolate and pistachio loaf

Pudding & Cake Serves 8 1h
This vegan banana cake is so delicious and easy to make that it’s become one of our recipe essentials (especially when we have some overripe bananas to use up). Made with simple ingredients, this loaf is very moist, and full of flavour, with the subtle addition of Middle Eastern ingredients bringing a luxurious and exotic touch. It’s so versatile, too; try it for breakfast with nut butter, or with a warming chai in the afternoon. It also makes a good dessert, topped with vegan vanilla ice cream.

Cook's notes

The only requirement for making banana bread is that you use ripe bananas. Once the skins start to develop freckles and the fruits are just too soft to eat, then it’s banana bread time.

Ingredients

  • 300g extra ripe bananas, mashed
  • 80g caster sugar
  • 1/3 cup coconut oil, melted and cooled
  • 2 tbsp plant-based milk, e.g. ReRooted oat or almond milk
  • 200g all-purpose flour
  • 1 tbsp baking powder
  • ¼ tsp ground cardamom
  • ¼ tsp salt
  • 50g chocolate chips
  • 50g pistachios, shelled and roughly chopped, plus extra to decorate
  • maple syrup, to glaze
Image of Banana, chocolate and pistachio loaf

Method

Prep time: 15 min
Cooking time: 45 min
  • Step 1

    Preheat your oven to 180°C/Gas 4. Lightly grease a loaf tin (17x9x9cm) and line it with baking paper.
  • Step 2

    In a large mixing bowl, add the bananas, sugar, coconut oil, and plant-based milk. Mix until everything is well combined.
  • Step 3

    In another large mixing bowl, whisk together all the dry ingredients: flour, baking powder, cardamom, and salt.
  • Step 4

    Add the dry ingredients to the wet ingredients and mix until just combined. Be careful to avoid overmixing. Gently fold in the chocolate chips and pistachios.
  • Step 5

    Pour the mixture into the prepared tin and level the surface. Bake for 45-50 minutes, until well risen and golden. A fine skewer inserted in the centre should come out clean. Allow the loaf to cool in the tin for 5 minutes, remove the baking paper, and leave on a wire rack to cool completely.
  • Step 6

    To decorate, use a pastry brush to lightly coat the top of the loaf with maple syrup, and sprinkle chopped pistachios on top.

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