Banana and Pistachio Cake

This Banana and Pistachio Cake is a simple twist on a classic recipe that feels special without being fussy. If you’re a fan of banana bread but want something a little more elevated and indulgent, this Banana and Pistachio Cake is the perfect bake for you

This cake is heavenly with a cup of coffee or tea. It’s sweet enough to be a dessert, but not too rich to enjoy as a breakfast treat. Bananas bring sweetness, moisture, and a natural richness to cakes without needing excessive sugar or fat. Pistachios, on the other hand, add a delicate nuttiness and texture that perfectly complements the softness of banana. Topped with the most luscious pistachio cream cheese frosting, it’s a treat to remember.

Whether you’re baking for a birthday, brunch, or just a cozy night in, this cake feels comforting and classy — and it tastes even better the next day (if it lasts that long). And it’s very simple to make.

If you love banana cakes, you will love my Banana Cake with Tahini Frosting For pistachio lovers, here are my Pistachio Mini Cheesecakes

Banana and Pistachio Cake
Makes a 7 inch (18 cm) round cake

2/3 cup (150g) unsalted butter, at room temperature
2/3 cup (132 g) granulated/caster sugar
2 large eggs
1 cup mashed banana (about 2 large, ripe bananas)
2 tbsp hulled tahini
1 cup (125 g) self-raising flour, sifted
2/3 cup ground pistachios
1/3 cup (80 ml) milk
2 tbsp chopped pistachios, for decorating

Pistachio Cream Cheese frosting
4 oz (115 g) cream cheese (not low-fat), at room temperature
¼ cup (57 g/½ stick) unsalted butter, at room temperature
1¼ cups (150 g) powdered sugar
1/4 cup pistachio cream or spread

Make the cake : Preheat oven to 180°C (160°C fan forced) or 350 °F. Grease the base and sides of a 7 inch round pan and line the base with baking paper.

In a large bowl, Beat the butter and sugar in a bowl until pale and creamy. Beat in the eggs until combined. Beat in the banana until well combined. Fold in the flour and ground pistachios, then the milk using a large metal spoon until just combined. Pour the cake mixture into the prepared pan.

Bake for 55-65 minutes or until a skewer inserted in the centre of cake comes out clean. Set aside for 10 minutes, then loosen the edges using a blunt knife. Transfer the cake onto a cooling rack to cool completely.

Make the pistachio cream cheese frosting : In a medium-sized bowl, beat together the cream cheese and butter until smooth, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl to ensure that the mixture is evenly mixed. Beat in the powdered sugar, a little at a time, until well incorporated. Add the pistachio cream. Mix until combined.

Assemble : Once the cake has cooled to room temperature, using a round tip and a piping bag, pipe onto the top of the cake. Decorate with chopped pistachios and edible flowers. Enjoy!