Pistachio and cinnamon banana bread
Description
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
- 40g/1½oz raisins
- 40g/1½oz 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
Directions
- 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.
