Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
