@cathcooper
Cath Cooperpistachio olive oil banana bread ingredients 2 eggs, at room temperature 1/4 cup (60 ml) milk of choice 1/4 cup (60 ml) olive oil 1/2 cup (90 g) coconut sugar 1/4 cup (60 g) pistachio butter 1 tsp (5 ml) vanilla extract 1/2 tsp (2.5 ml) almond extract 2 cups (480 g) mashed overripe bananas (about 4 large bananas) 1 1/2 cups (180 g) gluten-free flour blend (i use bob’s red mill all purpose gluten free) 1/2 cup (50 g) almond flour 1 tsp (5 ml) baking soda 1/2 tsp (2.5 ml) salt optional toppings skyr yogurt chopped pistachios extra pistachios + pistachio butter for topping pistachio butter instructions preheat oven to 325°f (160°c) and line a loaf pan with parchment paper. in a blender, combine the eggs, milk, olive oil, coconut sugar, pistachio butter, vanilla, almond extract, and mashed bananas. blend until smooth. in a large bowl, mix the gluten-free flour, almond flour, baking soda, and salt. pour the wet ingredients into the dry and mix until just combined. transfer the batter to the loaf pan and smooth the top. bake for 55-60 minutes, or until a toothpick inserted comes out with moist crumbs. let cool completely before slicing — it’s even better the next day. add toppings of choice (if using). #pourtoi #pourtoii #recettehealthy #recettefacile #sansgluten
On the profile · Mar 23, 2026