Hello lovelies,
I feel like I’m back in 2020 peak lockdown time as I’m whacking out banana bread after banana bread at the moment and let me tell you straight, I’m loving every second of it.
As a baker, when you create a base recipe you absolutely love, once you’ve perfected it to an inch of its life, there’s nothing more fun than being able to take that base recipe and play around with delicious ingredients / flavours which will elevate that recipe even further.
I’ve made a base recipe for my banana bread which has been through plenty of trial rounds to get to where it is today which means now, I get to play around with flavours and the combination of flavours I’m sharing with you today have taken my base recipe and elevated it to the next level.
Those flavours are: pistachio & white chocolate!
This is a well loved combination across the globe so I knew that working those flavours into my banana bread, the end product would taste absolutely sensational and I wasn’t wrong (I mean, I’m not often wrong at this point *wink wink*).
The sweetness of the white chocolate and nutty depth of the pistachios works beautifully with the banana bread. I’m utterly obsessed and you guys are guaranteed to be as well.
So, if this banana bread has caught your eye and you want to know how to make it, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert
Servings: 6-8 Large Slices
Prep Time: 15 Minutes
Bake Time: 50-60 Minutes
Decorating Time: 10 Minutes
Overall Time: 1+ Hours
Ingredients You Need For The Banana Bread:
- 140g Of Unsalted Butter, Softened
- 140g Of Golden Caster Sugar
- 2 Eggs
- 2tsp Of Vanilla Bean Paste / Extract
- 140g Of Self-Raising Flour
- 1tsp Of Baking Powder
- 4 Ripe Bananas, Mashed
- 200g Of white Chocolate, Chopped Small
- 200g Of Pistachios, Chopped
- 1 Jar Of Pistachio Spread
Ingredients You Need To Decorate:
- 50g Of White Chocolate
- 50g Of Pistachio Spread
- 75g Of Chopped Pistachios
How To Make The Banana Bread:
- Firstly, gather together your equipment and ingredients, line a 2lb loaf tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large mixing bowl, beat together the 140g of unsalted butter and 140g of caster sugar until light and fluffy.
- Next, in a cup, beat together the 2 eggs with the 2tsp of vanilla extract. Add the egg mixture into mixing bowl with the butter a little at a time, beating well between each addition.
- Now, fold in the 140g of plain flour, 1tsp of baking powder, 4 mashed bananas, 200g of chopped white chocolate and 200g of chopped pistachios.
- Pour 1/3rd of the banana bread batter into the base of the loaf tin and using a palette knife, spread out to all four corners and sides.
- Add 2tbsp of pistachio spread and swirl throughout the top of the banana bread batter.
- Spoon the 2/3rd of the banana bread batter, again spreading to all four corners and sides.
- Again, add 2tbsp of pistachio spread and swirl throughout.
- Top with the final 3/3 of the banana bread batter, again spooning to all four corners and sides.
- Add 2tbsp more of pistachio spread and swirl throughout the banana bread batter.
- Place the loaf tin into the oven and bake for 50-60 minutes, until puffed up and a skewer inserted into the centre comes out clean.
- Once baked, remove from the oven and allow to cool completely in the loaf tin before carefully removing and placing onto a wire rack.
How To Decorate:
- Now that the banana bread is baked and completely cool, it’s time to decorate.
- In separate microwavable bowls, add the 50g of white chocolate to one bowl and 50g of pistachio spread to the other, place into the microwave and in 10 second blasts, blast the chocolate and spread until completely melted.
- When melted, transfer them both into separate piping bags.
- Snip the very tip of the white chocolate filled piping bag off and drizzle the chocolate over the top of the banana bread.
- Then, drizzle the pistachio spread over the top of the banana bread.
- Sprinkle over the 75g of chopped pistachios.
- Finally, set the banana bread to one side for 30 minutes to allow the chocolate and spread to set, then using a sharp knife, cut the banana bread into slices and serve!
That’s your Pistachio & White Chocolate Banana Bread prepared, baked, cooled and decorated, ready for you to enjoy!
Notes:
- Store this banana bread in an airtight container at room temperature for up to 5 days or in an airtight container in the refrigerator for up to 7 days.
- I brought my pistachio spread from: https://blackmilkcereal.com/collections/for-home/products/pistachio-cream
I’m throughly enjoying adding different flavours / ingredients to my perfected banana bread recipe.
There’s nothing more rewarding as a baker than adding ingredients together and creating something delicious that everyone enjoys and this combination I’m sharing with you today is pure fire.
Shall we make this into a series where I try different flavour combinations in my banana bread recipe and if they’re good enough, I’ll share with you guys so that you can enjoy them too? If yes, is there any combinations you’d like me to trial? Either comment them down below or message me directly, I’m always open to you guys’ suggestions.
Let me know in the comments below if you make this banana bread yourself and if you do, what your thoughts are on it. Do you love this combination of flavours in the banana bread? Are you now going to be baking batch after batch?
{Check out my other banana bread recipes here: https://ellegracedeveson.com/?s=Banana+bread+}
Sending you all tons of love & hugs as always,
Elle xo
