Pistachio and cinnamon banana bread
Take your banana bread up a notch with this rich, nutty lightly spiced banana bread with pistachios from Tom Kerridge.
Ingredients
- 250g/9oz self-raising flour
- 70g/2½oz dark soft brown sugar
- 1 tsp salt
- 1 tsp baking powder
- 40²µ/1½´Ç³ú raisins
- 40²µ/1½´Ç³ú shelled unsalted pistachios
- 250g/9oz mashed banana (about 2 very ripe medium bananas)
- 40ml/1½fl oz vegetable oil
- 2 tbsp olive oil
- 3 free-range eggs, beaten
- 1 tsp vanilla bean paste
- ½ tsp ground cinnamon
- ½ tsp crushed cardamom seeds
- 1 tsp mixed spice
Method
Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper.
In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined.
Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Wait for 10 minutes, then turn the cake out onto a wire rack to cool completely before slicing.
Recipe Tips
Swap the pistachios for any unsalted nuts you have available. Walnuts and pecans are a lovely alternative. Sultanas can be used instead of raisins.