Pistachio Banana Bread
This Pistachio Banana Bread is soft, moist, and packed with ripe bananas and crunchy pistachios. With a hint of vanilla and warm cinnamon, it’s perfect for breakfast, a snack, or a delicious treat with coffee or tea. Plus, it’s easy to make in one bowl!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 ripe bananas, mashed (about 1¼ cups)
- 2 large eggs
- ½ cup unsalted butter, melted (or coconut oil)
- â…” cup brown sugar (or honey/maple syrup)
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup chopped pistachios (plus extra for topping)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mash & Mix Wet Ingredients: In a large bowl, mash the bananas, then whisk in melted butter, eggs, brown sugar, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine & Add Nuts: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chopped pistachios.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra pistachios on top for crunch. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moisture, add ¼ cup Greek yogurt or sour cream.
- Make it nut-free: Swap pistachios for chocolate chips or dried fruit.
- Storage: Store at room temperature for 3 days, refrigerate for 5 days, or freeze for up to 3 months.
Find it online: https://ukfinda.com/pistachio-banana-bread/