Pistachio Banana Bread
By Sandra Dusza
Yield
Ingredients
3 ripe bananas
100 ml rapeseed or sunflower oil
100 ml plant-based milk (e.g. oat milk)
1 tsp vanilla powder or vanilla paste
225 g flour (wheat or spelt)
100 g sugar
2 tsp baking powder
1 pinch of salt
1 tbsp cornflour
150 g chopped pistachios
For the tin:
Margarine for greasing and flour for dusting
Instructions
1. Preheat the oven to 320 degrees Fahrenheit and grease a loaf tin with margarine and then dust with a little flour.
2. Peel the bananas, cut into slices and mash with a fork. Then add the oil, plant-based milk and vanilla and whisk everything together briefly with a fork.
3. Add the remaining ingredients and mix everything with an electric hand mixer to form a smooth batter.
4. Set the batter aside for 5 minutes, then pour it into the loaf tin.
5. Bake the banana bread for 60 minutes and then leave to cool completely.
Tip: Serve the banana bread with a little maple syrup and some chopped pistachios.
American Pistachio Growers
