Neven Maguire's Pistachio Banana Bread

INGREDIENTS

• 140g Butter, plus extra for greasing, at room temperature
• 140g Caster Sugar
• 2 Simply Better Irish Free Range Corn Fed Eggs
• 1 Tsp. Vanilla Extract
• 140g Self-Raising Flour
• 1 Tsp. Baking Powder
• 1 Pack Simply Better Indulgent Pistachio & Raspberry Shards, finely chopped
• 2 Large Ripe Bananas (250g)
• 6 Tbsp. Simply Better Pistachio Spread

For the frosting:

• 1 Carton Simply Better Mascarpone Cheese, chilled
• 1 Tbsp. Simply Better Orange Blossom Honey
• 4 Tbsp. Simply Better Pistachio Spread

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Butter a 900g loaf tin and line with parchment paper. Place the butter, sugar and vanilla in a large bowl and whisk until light and fluffy. Break in each egg and sieve in the flour then whisk until combined.
2. Peel the bananas and mash well in a bowl, then whisk into the egg mixture. Finally fold most of the pistachio & raspberry shards, reserving a handful for decoration. Spoon in half of the banana bread mixture into the tin and then drizzle in half of the pistachio spread, swirling it in gently with a table knife. Repeat with the remaining banana bread mixture and pistachio spread and bake for 1 hour or until a skewer comes out clean.
3. Meanwhile, make the frosting. Whisk all the ingredients in a bowl until smooth and thickened. Chill in the fridge until needed. When the pistachio banana bread is cooked remove from the tin and leave on a wire rack to cool completely. Spread the frosting thickly over the pistachio banana bread and decorate with the reserved pistachio & raspberry shards. Cut into slices to serve.