This banana bread is soft, moist, and packed with flavor. The pistachios add a unique texture and a hint of savory nuttiness that balances the sweetness of the bananas perfectly. It’s easy to make, requires no fancy equipment, and uses basic pantry staples. It also stores well, making it great for meal prep or gifting. Whether you’re a banana bread lover or just looking for a new twist, this recipe hits all the right notes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas
All-purpose flour
Baking soda
Salt
Brown sugar or granulated sugar
Eggs
Unsalted butter or oil
Vanilla extract
Chopped pistachios (plus extra for topping)
Optional: Greek yogurt or sour cream for added moisture
Optional: cinnamon or nutmeg for extra warmth
Directions
Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and optional spices.
In a large mixing bowl, mash the ripe bananas. Add sugar, eggs, melted butter or oil, vanilla extract, and yogurt (if using). Mix until well combined.
Gradually fold the dry ingredients into the wet ingredients until just combined—do not overmix.
Fold in the chopped pistachios.
Pour the batter into the prepared loaf pan and sprinkle extra pistachios on top for a crunchy finish.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate chip version: Add dark or white chocolate chips for a sweeter touch.
Gluten-free: Use a 1:1 gluten-free flour blend.
Vegan: Substitute eggs with flax eggs and use plant-based yogurt and oil.
Mini loaves or muffins: Pour batter into mini loaf pans or muffin tins and reduce baking time.
Citrus boost: Add lemon or orange zest for a bright twist.
Storage/Reheating
Storage: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigeration: Store in the fridge for up to 1 week for extended freshness. Freezing: Wrap the loaf (or individual slices) in foil and place in a freezer-safe bag for up to 3 months. Reheating: Microwave individual slices for 10–15 seconds or warm in the oven at 300°F for 5–10 minutes.
FAQs
Can I use salted pistachios?
Yes, but reduce or omit the added salt in the batter to keep the flavor balanced.
How ripe should my bananas be?
The riper, the better—look for bananas with lots of brown spots for the best flavor and moisture.
Can I make this into muffins?
Absolutely! Divide the batter into a muffin tin and bake for 18–22 minutes at 350°F.
Do I need a mixer for this recipe?
No, this recipe can be made entirely by hand with a whisk and spoon.
Can I use honey or maple syrup instead of sugar?
Yes, though it will change the texture slightly—reduce the other liquids by a tablespoon if using liquid sweeteners.
What can I substitute for yogurt?
Sour cream, mashed avocado, or an extra banana can be used in place of yogurt.
Can I make this nut-free?
Yes, just leave out the pistachios or substitute with seeds like sunflower or pumpkin.
Why did my banana bread sink in the middle?
It could be underbaked or due to overmixing the batter—make sure your loaf bakes fully and use a light hand when mixing.
How do I know when it’s done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.
Can I double the recipe?
Yes, simply double all ingredients and bake in two loaf pans or adjust baking time for a larger pan.
Conclusion
Pistachio Banana Bread is a fresh take on a beloved classic, combining the sweet richness of bananas with the crunch and subtle saltiness of pistachios. It’s easy to prepare, versatile, and incredibly satisfying—perfect for breakfast, dessert, or anytime in between. Once you try this nutty, flavorful twist, plain banana bread just won’t be the same.
Pistachio Banana Bread is a moist, flavorful twist on classic banana bread, combining the sweetness of ripe bananas with the nutty crunch of pistachios. Perfect for breakfast, snacks, or dessert.
Ingredients
3 ripe bananas, mashed
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon or nutmeg (optional)
1/2 cup brown sugar or granulated sugar
2 large eggs
1/3 cup unsalted butter or oil, melted
1 tsp vanilla extract
1/4 cup Greek yogurt or sour cream (optional)
1/2 cup chopped pistachios (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and optional cinnamon or nutmeg.
In a large bowl, mash the bananas. Add sugar, eggs, melted butter or oil, vanilla extract, and yogurt (if using), then mix until combined.
Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
Fold in the chopped pistachios.
Pour the batter into the prepared loaf pan and sprinkle extra pistachios on top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas with brown spots for best flavor and moisture.Salted pistachios can be used—just reduce added salt in the batter.To make muffins, bake at 350°F for 18–22 minutes.Swap yogurt with sour cream, mashed avocado, or an extra banana if needed.For a vegan version, use flax eggs and plant-based yogurt/oil.
