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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/pistachio-banana-bread-recipe/