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Pistachio Banana Bread Recipe

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4 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Pistachio Banana Bread is a moist and flavorful twist on traditional banana bread, enriched with pistachio paste and chopped pistachios for a nutty crunch. With the subtle hints of vanilla and almond extracts, this loaf offers a delightful balance of sweet banana and rich pistachio flavors perfect for breakfast, snack, or dessert.

Ingredients

Wet Ingredients

  • 450 grams bananas (about 4 overripe bananas)
  • 60 grams pistachio paste
  • 112 grams oil
  • 150 grams granulated sugar
  • 50 grams light brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Dry Ingredients

  • 240 grams all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Additional Toppings

  • 100 grams chopped pistachios (1/2 cup for folding into batter, 1/2 cup for sprinkling on top)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, making sure to leave some overhang on the sides. This will help you lift the banana bread out of the pan easily once baked.
  2. Mash the bananas: In a large mixing bowl, use a fork or potato masher to mash the ripe bananas until mostly smooth. It’s okay if there are a few small lumps remaining, as they add texture and moisture to the bread.
  3. Mix wet ingredients: Add the pistachio paste to the mashed bananas and stir until well combined. Then whisk in the oil, granulated sugar, light brown sugar, eggs, vanilla extract, and almond extract until the mixture becomes smooth and fully blended.
  4. Incorporate dry ingredients: Using a rubber spatula, gently fold in the all purpose flour, baking powder, baking soda, and salt. Mix just until the flour disappears and no streaks remain to avoid developing the gluten and making the bread dense.
  5. Fold in chopped pistachios: Carefully fold half of the chopped pistachios (about 1/2 cup) into the batter, ensuring they are evenly distributed without overmixing.
  6. Prepare for baking: Pour the batter into the prepared loaf pan. Drizzle additional pistachio cream or pistachio paste over the top of the batter and use a butter knife to swirl it gently through the top layer.
  7. Add topping: Sprinkle the remaining chopped pistachios evenly over the top of the loaf for a crunchy textured crust.
  8. Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached.
  9. Cool the bread: Allow the banana bread to cool in the pan for about 5 to 10 minutes. Then, lift it out by the parchment paper overhang and transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Use very ripe bananas with brown spots for maximum sweetness and moisture.
  • Do not overmix the batter once the flour is added to avoid dense bread.
  • If pistachio paste is unavailable, you can blend shelled pistachios with a little oil to make a similar paste.
  • Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well—wrap tightly and freeze for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pistachio-banana-bread-recipe/