Cardamom Banana Bread with Pistachios
Elevate your classic banana bread with this Cardamom Banana Bread with Pistachios, a recipe that blends warm, aromatic spices with nutty, buttery crunch for a truly indulgent treat. Overripe bananas form the moist and naturally sweet base, while ground cardamom adds an unexpected depth of flavor that perfectly complements the richness of melted butter and a hint of vanilla. Chopped pistachios, folded into the batter and sprinkled on top, provide delightful pops of texture and earthy nuttiness. A dollop of sour cream or yogurt ensures the loaf stays irresistibly tender, while an optional sprinkle of sugar on the crust delivers a delicate, caramelized finish. Easy to prepare and packed with bold yet balanced flavors, this banana bread is as perfect for a cozy breakfast as it is for an impressive tea-time snack. Enjoy it fresh, or store it for up to a week of snacking bliss! Keywords: cardamom banana bread, pistachio recipes, moist banana bread, spiced banana bread, easy banana bread recipe.
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Recipe Information
Ingredients
- 3 large Overripe bananas
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cardamom
- 60 grams Plain yogurt or sour cream
- 80 grams Shelled pistachios, roughly chopped
- 1 tablespoon Granulated sugar (optional, for sprinkling)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Set aside.
In a microwave-safe bowl or small saucepan, melt the butter and let it cool slightly.
Add the melted butter, brown sugar, and vanilla extract to the mashed bananas. Stir until well combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cardamom.
Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Stir in the yogurt or sour cream to add moisture and improved texture to the batter.
Gently fold in half of the chopped pistachios, reserving the other half for topping.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle the reserved pistachios evenly over the top, pressing them gently into the batter. If desired, sprinkle 1 tablespoon of granulated sugar over the top as well for a subtle crunch.
Bake the banana bread in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your Cardamom Banana Bread with Pistachios! Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 27.7 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 399 mg | 8% | |
*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.
