🍌 will it banana bread: pistachio?

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 ;)

Comment what random ingredient I should try in banana bread next.👇

banana bread:

- 2 cups almond meal

- 1/3 cup vanilla protein powder

- 2 tsp baking powder

- 1/3 cup pistachio butter or pistachio cream

- 3 overripe bananas, mashed

- 1/3 cup rice malt syrup

-1/3 cup pistachios

- 1 tsp vanilla extract

- 3/4 cup soy milk

pistachio protein cream:

- 1/2 cup cashews, soaked in hot water for 10 minutes and drained

- 1/2 cup vanilla protein powder

- 1/2 cup coconut yoghurt

-1/3 cup pistachio butter or pistachio cream

- 1 tsp vanilla extract

- 2 tbsp rice malt syrup

1. Preheat oven to 175°C and line a loaf tin.

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.

3. Pour the batter into the loaf tin and shake to smooth the top.

4. Bake in the oven for 60 to 70 minutes, or until the top is a deep golden.

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.

6. Meanwhile, to a food processor add all of the ingredients for the pistachio cream and process until smooth.

7. Frost the banana bread with the pistachio cream and optionally garnish with extra pistachios. Slice and serve.

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