Banana Bread with Pistachio and Cardamom
Another use of the blackening bananas in my basket - this time a richly scented Middle Eastern inspired bread. Gorgeously semi sweet and perfect on it's own or lightly toasted with some poached fruit, pistachio praline and mascapone for something more decadent!
- 3 over ripe bananas mashed
- 1 cup brown sugar
- 1 1/2 cups self raising flour
- 1/2 cup roasted and salted pistachios chopped
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cardamom powder
- 1/2 tsp vanilla paste
- 1 egg
- 1/4 cup melted butter
- Pistachio Praline
- 100 g caster sugar
- 1/4 cup pistachios
Preheat the oven to 180C (on cake bake - not fan bake)
Grease and flour a loaf pan.
Mix all the ingredients together in a large bowl with a wooden spoon, until just pulled together.
Tip into the loaf pan and cook for 50-60mins until a skewer comes out clean.[br]
Use a silicone tray, or a baking tray covered in baking paper.
Heat the caster sugar in a pan over medium heat until the sugar dissolves and it turns a deep brown. Don't stir but gently swirl the pan to allow the sugar to dissolve.
Add the pistachios and pour the mixture onto the baking tray.
The caramel will turn hard as it cools. Once it is set you break it into shards by hand.