Pistachio Banana Bread
Elevate your classic banana bread game with this irresistible Pistachio Banana Bread recipe! Bursting with natural sweetness from overripe bananas and studded with crunchy, nutrient-packed pistachios, this loaf offers the perfect balance of soft, moist texture and nutty richness. Infused with warm cinnamon and a hint of vanilla, each bite is a flavor-packed delight. Whether you enjoy it at breakfast, as an afternoon snack, or a comforting dessert, this quick bread is easy to prepare—requiring just 15 minutes of prep time—and bakes to golden perfection in under an hour. Topped with a sprinkle of pistachios for added crunch and visual appeal, it's a show-stopping treat that's as stunning as it is delicious. Perfect for satisfying your sweet tooth or impressing guests, this Pistachio Banana Bread is destined to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 3 medium Overripe bananas, mashed
- 0.5 cup Unsalted butter, melted
- 2 whole Eggs, large
- 2 teaspoons Vanilla extract
- 0.75 cup Shelled pistachios, roughly chopped
- 2 tablespoons Milk or buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon. Set aside.
In a medium mixing bowl, mash the bananas until smooth. Add the melted butter, eggs, vanilla extract, and milk or buttermilk. Whisk until well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently fold them together using a spatula. Be careful not to overmix; it’s okay if some lumps remain.
Fold in the chopped pistachios, reserving a small handful to sprinkle on top of the batter if desired.
Pour the batter into the prepared loaf pan and spread it evenly. If reserved, sprinkle the remaining pistachios over the top for added texture and visual appeal.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftover slices in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 32.8 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 341 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.
