By Chloe Wheatland
Pistachio cream banana bread
7 steps
Prep:10minCook:1h 10min
Yes, yes and yes. Potentially the best-tasting banana bread I have ever had. Taken to a whole new level with a creamy and dreamy pistachio protein cream frosting. Just be sure to bake it for long enough and not rush to taste it like me ;)
Updated at: Mon, 02 Dec 2024 19:58:02 GMT
Nutrition balance score
Great
Glycemic Index
55
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories335.9 kcal (17%)
Total Fat20.4 g (29%)
Carbs28.1 g (11%)
Sugars13.7 g (15%)
Protein12.3 g (25%)
Sodium122.1 mg (6%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
banana bread
2 cupsalmond meal
⅓ cupvanilla protein powder
2 tspbaking powder
⅓ cuppistachio butter
or pistachio cream
3bananas
overripe, mashed
⅓ cuprice malt syrup
⅓ cuppistachios
1 tspvanilla extract
¾ cupsoy milk
pistachio protein cream
Instructions
Step 1
Preheat oven to 175°C and line a loaf tin.
Step 2
Mix the almond meal, protein powder and baking powder in a large bowl. Add the pistachio butter, mashed bananas, rice malt syrup, vanilla extract and soy milk. Mix until well combined. Fold in the pistachios.
Step 3
Pour the batter into the loaf tin and shake to smooth the top.
Step 4
Bake in the oven for 60 to 70 minutes, or until the top is a deep golden.
Step 5
Remove from the oven and allow to sit for 20 minutes. Remove from the loaf tin and allow to sit for a further 10 minutes.
Step 6
Meanwhile, to a food processor add all of the ingredients for the pistachio cream and process until smooth.
Step 7
Frost the banana bread with the pistachio cream and optionally garnish with extra pistachios. Slice and serve.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
