• Preheat oven to 180°C. Line a loaf tin with parchment.

Activate the flax:

• Mix ground flaxseed with 40 ml water. Set aside 5–10 minutes until gelled.

Prepare pistachio buttermilk:

• Mix pistachio milk with cider vinegar. Rest 5 minutes.

Wet Mix:

• Mashed banana, melted coconut oil, 40 ml water, coconut sugar, vanilla paste, lime zest.
• Whisk in the activated flax gel, then whisk in the pistachio buttermilk.

Dry Mix:

• In a separate bowl, sift together all dry ingredients, including ginger, cinnamon, and turmeric.

Combine:

• Add dry mix to wet mix. Fold gently until just combined.
• Stop as soon as no dry flour remains. Lumps are fine.
• Transfer batter to loaf tin. Tap once lightly to level.

Bake:

• Add topping if using.
• Bake 55–65 minutes.
• Check at 50 minutes
• Cover loosely with foil if browning early
• Skewer should come out clean or with dry crumbs

Cool - Slice:

• Cool in tin for 15 minutes, then transfer to a rack.
• Rest 60–90 minutes before slicing. This is essential for structure.