Pistachio Banana Bread Recipe

Introduction

This Pistachio Banana Bread is a moist, flavorful twist on a classic favorite. Combining ripe bananas with crunchy pistachios and a swirl of pistachio cream, it’s the perfect treat for breakfast or an afternoon snack.

Ingredients

• 1 1/2 cups mashed bananas (about 3 large bananas)
• 1/2 cup ground pistachios
• 1/4 cup maple syrup (or agave syrup)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/3 cup melted coconut oil (or light olive oil, canola oil)
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup ground pistachios (for the cream layer)
• 1/4 cup raw cane sugar (or regular sugar)
• 1/3 cup dairy-free unsalted butter (or melted margarine)
• 1 teaspoon almond extract (for the cream layer)
• 1 tablespoon crushed pistachios (for topping)

Instructions

1. Step 1: Preheat the oven to 350 °F (180 °C). Line a 9-inch by 5-inch loaf pan with parchment paper and lightly oil the paper with cooking spray.
2. Step 2: Mash the bananas until smooth and measure out 1 1/2 cups. Place them in a mixing bowl.
3. Step 3: Stir in the melted coconut oil, maple syrup, vanilla extract, and almond extract until well combined.
4. Step 4: Fold in the all-purpose flour, 1/2 cup of ground pistachios, salt, baking powder, and baking soda using a rubber spatula. Mix gently until you have a thick, smooth batter.
5. Step 5: Transfer the batter to the prepared loaf pan and spread evenly.
6. Step 6: In a separate bowl, mix the melted dairy-free butter, raw cane sugar, 3/4 cup ground pistachios, and almond extract to create the pistachio cream.
7. Step 7: Pour the pistachio cream mixture over the banana bread batter and use a knife or spoon tip to swirl it through the batter.
8. Step 8: Bake on the center rack for 50 to 60 minutes. If the top browns too quickly, cover with foil after 30 minutes. The bread is done when a toothpick inserted in the center comes out clean.
9. Step 9: Let the bread cool in the pan for 10 minutes. Then remove it from the pan and cool completely on a wire rack for about 2 hours before slicing to prevent it from falling apart.

Tips & Variations

• To make ground pistachios, pulse shelled pistachios in a food processor until finely chopped but not pasty.
• Swap maple syrup with honey if you’re not vegan.
• For extra texture, fold in 1/4 cup chopped pistachios to the batter before baking.
• You can substitute all-purpose flour with gluten-free flour to make this bread gluten-free.

Storage

Store the cooled banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of dairy-free butter?

Yes, regular unsalted butter can be used in place of dairy-free butter if you do not require a vegan version.

How ripe should the bananas be?

For the best flavor and moisture, use very ripe bananas with brown spots on the peel. They mash easily and have a naturally sweet taste.

Pistachio Banana Bread Recipe

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★★★★★

4.9 from 116 reviews

Delightfully moist and flavorful Pistachio Banana Bread that combines the natural sweetness of ripe bananas with the rich, nutty taste of pistachios. This vegan-friendly loaf features a luscious pistachio cream swirl on top, creating an irresistible texture and taste perfect for breakfast or a wholesome snack.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bakery
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Banana Bread Batter

• 1 1/2 cup Mashed Bananas (equivalent to 3 large bananas)
• 1/2 cup Ground Pistachios (to make ground pistachios, pulse shelled pistachios in a food processor until finely ground, being careful not to over-process into a paste)
• 1/4 cup Maple Syrup (or agave syrup)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1 1/2 cup All-Purpose Flour
• 1/3 cup Melted Coconut Oil (or light olive oil, canola oil)
• 1 teaspoon Almond Extract
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Salt

Pistachio Cream Topping

• 3/4 cup Ground Pistachios
• 1/4 cup Raw Cane Sugar (or sugar)
• 1/3 cup Dairy-Free Butter (Unsalted) (or melted margarine)
• 1 teaspoon Almond Extract
• 1 tablespoon Pistachios (crushed)

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper and lightly oil the paper using cooking spray to prevent sticking.
2. Prepare ground pistachios: If not using pre-ground pistachios, pulse shelled pistachios in a food processor for a few seconds until finely ground but not oily. Set aside.
3. Mash bananas: Mash the bananas thoroughly and pack them into a measuring cup to measure exactly 1 1/2 cups. Transfer the mashed bananas to a large mixing bowl.
4. Combine wet ingredients: Stir in the melted coconut oil, maple syrup, vanilla extract, and almond extract into the mashed bananas until well combined and smooth.
5. Add dry ingredients: Fold in the all-purpose flour, 1/2 cup of ground pistachios, salt, baking powder, and baking soda using a rubber spatula. Mix gently until a thick, smooth banana bread batter forms.
6. Transfer batter to pan: Pour the prepared batter into the lined loaf pan, spreading evenly.
7. Mix pistachio cream: In a separate bowl, stir together the melted dairy-free butter, raw cane sugar, ground pistachios, and almond extract to form the pistachio cream topping.
8. Apply pistachio cream and swirl: Pour the pistachio cream evenly over the banana bread batter in the pan. Using the tip of a knife or spoon, swirl the topping gently into the batter to create a marbled effect.
9. Bake the bread: Place the loaf pan on the center rack of the preheated oven. Bake for 50-60 minutes at 350 °F (180 °C). If the top starts to darken too quickly, cover with foil after 30 minutes. Check doneness by inserting a toothpick in the center— it should come out clean.
10. Cool before slicing: Allow the bread to cool in the pan for 10 minutes, then carefully remove from the pan and place on a wire rack. Let it cool completely for about 2 hours before slicing to ensure it holds together well.

Notes

• To make ground pistachios, pulse shelled pistachios briefly in a food processor until they reach a fine, flour-like texture; avoid over-processing to prevent turning them into pistachio butter.
• All-purpose flour measured by spooning into the cup and leveling for accuracy.
• Use ripe bananas for maximum sweetness and moisture.
• You can substitute maple syrup with agave syrup or honey if not strictly vegan.
• If the top browns too fast during baking, tent with foil to prevent burning while the inside cooks thoroughly.
• Letting the bread cool completely before slicing prevents it from becoming fragile and crumbly.

Keywords: pistachio banana bread, vegan banana bread, pistachio loaf, gluten-free optional banana bread, healthy banana bread