Banana Blueberry Pistachio Nut Bread
Bursting with fruity sweetness, nutty crunch, and warm spice, this Banana Blueberry Pistachio Nut Bread is a delightful twist on the classic banana bread recipe. Made with ripe bananas for natural sweetness, juicy fresh blueberries, and crunchy chopped pistachios, this loaf is as flavorful as it is moist and tender. The addition of cinnamon lends a cozy aroma, while a blend of granulated and brown sugar creates a perfectly balanced sweetness. Quick to prepare in just 15 minutes, this bread bakes to golden perfection in under an hour, making it an ideal choice for breakfast, snack time, or a satisfying dessert. Whether served warm with a pat of butter or enjoyed plain, this banana bread with a unique berry-pistachio twist will quickly become a household favorite. Perfect for meal prep and easy to store, this recipe brings together wholesome ingredients in an irresistible treat.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1 cups fresh blueberries
- 0.5 cups pistachios, shelled and roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Add granulated sugar, brown sugar, and melted butter, and whisk until well combined.
Mix in the eggs and vanilla extract until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the bread dense.
Gently fold in the blueberries and chopped pistachios, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 34.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
