Wednesday, October 15, 2008

Pistachio & Banana Mini Cakes

Banana & Pistachio Mini cakes

I know it takes me years to post a new recipe, and I apologize for all of you who are following my blog and may be wondering why am I such a lazy blogger??!! I am "lazy" when it comes to writing and posting. I essentially created this blog mainly because people were asking for recipes on my flickr page, and my answer would be: soon .............on my blog! I ,hopefully, will be more serious and post more often. This post didn't help get me back on track, I almost gave up. I had so much trouble getting it all together. I wrote it may be 5 or 6 times and kept losing the whole work after adding a link. I gave up the link- obviously- and ended up frustrated! writing always drives me nuts!! Grrrrrr.....
Speaking about nuts, I need to mention couple things regarding this recipe. First, I am not a big fan of banana bread. I only make it when I have ripe bananas sitting on my kitchen counter for days. The cake itself is good and I think banana bread lovers will like it. BUT, the issue is in the "nuts". I discovered lately that I'm no fan of nuts in cakes anymore. I don't like when they become soggy when mixed and cooked with any kind of batter. So, I left their addition optional and let you decide!

Pistachio & Banana Mini Cakes (or 1 large loaf/cake)

100g butter, melted and cooled

1/2 cup vegetable oil

1 cup granulated sugar

4 eggs

4 medium bananas (preferably ripe), pureed

2 1/2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 cup milk

2 Tbsp lemon juice

Pinch of salt

1/2 to 1 cup chopped pistachios mixed with a tablespoon of flour


1- Preheat the oven to 350 f. Butter and flour a large loaf pan or ramekins (you need a lot of those if you're making the full recipe)

2- Beat the eggs and sugar until light and fluffy, about 5 minutes. Add the melted butter, oil and the pureed bananas. Mix until well combined.

3- Sift the flour, baking soda, baking powder and the salt. Mix the milk and lemon juice. Set aside.

4- Add the dry ingredients mix to the wet one alternating with the milk. Fold in the chopped nuts

5-Bake until a toothpick inserted inside the cake(s) comes out clean. For the large loaf pan it will take between 50 and 55 minutes. The smaller ones, approximately 20 minutes. Cool before enjoying!


  1. I don't mind if it takes you years to write a recipe because I melt over your pics Khadidja! They are all wonderful!

  2. tartelette: thank you so so much!! I must say that I LOVE reading your blog stories, you're such an amazing writer, baker and photographer. Always a pleasure to hear from you!
    snooky doodle: thank you!! you're so sweet :)

  3. Wow machAllah, this looks like something interesting for tea and coffee with Ramadan coming up! I am going to make this!