If you love banana bread but want something a little different, try this banana pistachio cake. Packed with chopped pistachios and finished with a white chocolate cream cheese frosting, it’s a banana loaf with personality.
Banana bread is a classic for good reason: it’s forgiving, easy to make and a great way to use overripe bananas. This version adds pistachios and a silky white chocolate cream cheese frosting to lift the loaf into something special.
This cake is versatile and adaptable. If you prefer gluten free baking, the original version was made with gluten free flour and works well with that substitution. The frosting recipe makes more than you need for one loaf, so you can freeze the extra or use it on cupcakes, brownies or another cake.
Why you’ll love banana and pistachio cake
This loaf is a fresh take on the familiar banana bread. Here’s what makes it stand out:
- A unique twist on a classic. Pistachios folded into the batter and a white chocolate cream cheese frosting make it feel celebratory.
- Attractive topping. The green pistachios against the pale frosting look lovely and appetising.
- Moist but light crumb. Almond meal and Greek yoghurt help the cake stay moist without becoming heavy.
- Extra frosting. The icing recipe yields enough for two cakes, so you can freeze the remainder or save it for another bake.
- Easy to adapt. Swap in gluten free flour if needed, or use different nuts to change the flavour profile.
About the ingredients
The full ingredient list and amounts are in the recipe card below; here are a few notes to help you choose the best components.
Bananas: Use very ripe bananas for the best sweetness and banana flavour.
Greek yoghurt: Adds moisture and a pleasant tang. Plain Greek yoghurt made from milk and cultures is ideal, but any plain Greek yoghurt will work.
Flour: Ordinary all-purpose/plain flour works well; substitute a gluten free flour blend if you need the loaf to be gluten free.
Pistachios: Ready-shelled pistachios save time. Chop them coarsely and fold into the batter, reserving a few to sprinkle on top.
For the icing
A simple four-ingredient frosting complements the loaf: cream cheese, unsalted butter, white chocolate and powdered (icing) sugar. The white chocolate gives the frosting a smooth, sweet finish that pairs well with pistachios.
How to make the cake
In simple steps:
1. Cream the butter and sugar until light.
2. Add the eggs, one at a time, mixing until incorporated.
3. Stir in the mashed banana and Greek yoghurt.
4. Fold in the sifted flour, almond meal, salt and baking soda, then fold through the chopped pistachios.
5. Bake in a lined loaf tin until a skewer comes out clean.
6. Cool completely, make the frosting, spread it over the loaf and sprinkle with extra pistachios.
That’s it — straightforward and rewarding.
Repeat: the frosting is simply cream cheese, butter, melted white chocolate and powdered sugar. It’s quick to make and very forgiving.
Helen’s Top Tips
- If you find white chocolate with crispy rice or other inclusions, try it — the texture can be surprisingly good in the frosting. You can also use milk or dark chocolate if you prefer a less sweet finish.
- Swap the pistachios for other nuts like hazelnuts, walnuts, flaked almonds or macadamia nuts. Macadamias pair especially well with white chocolate.
- The recipe makes extra frosting; freeze the leftovers or reserve them for another bake.
- Always let the cake cool completely before frosting to prevent the icing from melting or sliding off.
Recipe FAQs
Stored in an airtight container in the fridge, this banana and pistachio loaf will keep well for 4–5 days.
Yes. Freeze the unfrosted loaf for up to 3 months; defrost in the fridge overnight before frosting. You can also freeze frosted slices in a freezer-safe container for up to 2 months.
Absolutely. The loaf is tasty on its own. If you prefer, finish it with buttercream, a white chocolate ganache or a dollop of whipped cream instead.
More easy morning or afternoon tea cake recipes
This frosted banana loaf is ideal for serving with coffee or tea when friends drop by. It’s substantial enough to slice and share but still tender enough for a casual treat.
Try other simple cakes and loafs to serve at tea time for variety and easy entertaining.
Banana And Pistachio Cake (With White Chocolate Cream Cheese Frosting)
Ingredients
For the loaf
- 8 tablespoons butter, chopped into pieces (1 stick)
- 3/4 cup brown sugar
- 2 eggs
- 1 cup ripe bananas, mashed (2–3 bananas)
- 4 tablespoons Greek yoghurt
- 1 cup plain/all-purpose flour (or gluten free substitute)
- 1/2 cup almond meal
- a large pinch of salt
- 1/2 teaspoon baking soda
- 1/2 cup pistachio nuts, chopped
For the frosting
- 3½ ounces cream cheese
- 2 tablespoons unsalted butter
- 3½ ounces white chocolate, melted
- 1 cup plus 1 tablespoon powdered/icing sugar
Instructions
For the loaf
- Preheat the oven to 355°F / 180°C and line a regular loaf tin (approx. 23 x 13 x 7 cm) with baking paper.
- Cream the butter and sugar with an electric mixer or food processor, then add the eggs one at a time while mixing.
- Scrape the mixture into a large bowl, add the mashed banana and Greek yoghurt, and mix well.
- Sift in the flour, almond meal, salt and baking soda and mix until just combined. Fold in the chopped pistachios.
- Pour the batter into the lined tin and bake for 55–65 minutes, or until a skewer inserted into the centre comes out clean. Cover loosely with foil after about 30 minutes if the top is browning too quickly.
- Leave the loaf to cool completely in the tin or on a rack.
For the frosting
- Whip the cream cheese and butter together until smooth.
- Melt the white chocolate in 20–30 second bursts in the microwave or over a bowl of simmering water. Let it cool slightly, then whisk into the cream cheese and butter.
- Add the powdered sugar and beat until the frosting is smooth and spreadable.
- When the loaf is completely cool, spread about half the frosting over the top (reserve or freeze the rest). Decorate with extra pistachios and serve.
Notes
Storage
Store wrapped in an airtight container in the refrigerator for 4–5 days. Freeze unfrosted for up to 3 months; defrost in the fridge overnight before frosting.