Preheat your oven to 180ºC (350°F).

In a mixing bowl, create the chia egg by mixing 1 tablespoon of chia seeds with 3 tablespoons of water and allowing it to sit for 10 minutes until it forms a gel-like substance.

While the chia egg is forming, shell the pistachios if they are not already shelled.

Crush them into halves using a rolling pin.

Line a bread baking tin with baking paper greased with coconut oil.

In a separate bowl, mash the bananas with a fork until there are no lumps.

Add the coconut flour, buckwheat flour, mashed bananas, cinnamon, and maple syrup to the chia egg mixture.

Mix everything together with a spoon.

Add the crushed pistachios to the mixture and knead with your hands until a dough forms.

Press the dough firmly into the prepared tin and bake it in the oven for 20 minutes.

In a separate bowl, whisk the cream from the chilled coconut milk until it becomes slightly frothy.

Add 1 tablespoon of maple syrup and whisk again.

Chill the icing in the fridge.

Once the loaf is ready, remove it from the tin and allow it to cool completely.

Take the chilled coconut icing from the fridge and spread it over the loaf.

Top it with additional pistachios for garnish.