Banana Pistachio Cake
A moist and delicious banana, date and pistachio cake topped with honey and cacao icing.
- 175 g unsalted butter cubed
- 200 g plain flour
- 4 tsp baking powder
- 100 g muscovado sugar
- 2 eggs
- 3 tbs honey
- 250 g mashed banana
- 100 g pitted dates chopped
- 50 g pistachio
- 150 g unsalted butter
- 2 cups icing sugar
- 1 Tb honey
- 1 Tb cacao nibs
- 50 g pistachios dry toasted
Heat the oven to 160C normal bake.
Grease a 20cm cake pan and set aside.
Use a stand mixer and add the butter to the bowl. Mix on medium speed until the butter is soft and creamy.
Sieve the flour, baking powder and sugar into the bowl along with the eggs and honey. Start the mixer on slow and then increase the speed to medium. Mix to combine for around 4 minutes until the mixture is light and amalgamated.
Add in the mashed banana and the dates. Turn the machine to low speed and mix to just combine - 45 seconds.
Pour into the cake tin and bake in the oven for 50 minutes.
Remove and allow to cool in the tin for 15 minutes before turning out onto a wire rack to finish cooling.
Clean out the mixer bowl and mixer hook and add the butter to the clean bowl. Mix until light and creamy. Add the icing sugar on slow speed and gradually increase the speed to combine. Pour in the honey and add in the cacao nibs. Mix and then lather all over the cooled cake. Top with the toasted pistachios.
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