Introduction

This Moist Pistachio Banana Bread is a delightful twist on a classic favorite, combining creamy pistachio paste with ripe bananas for a rich, nutty flavor. With a tender crumb and crunchy pistachio topping, it’s perfect for breakfast or a cozy snack.

A rectangular loaf of dark brown bread with a rough texture is topped generously with chopped green pistachios and nuts. The loaf is in a metal baking pan lined with white parchment paper that peeks out on the sides. The background is a white marbled surface with subtle light and dark veins, creating a soft and clean look. The bread has a cracked top with a mix of small and large nut pieces unevenly spread across for a crunchy appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 grams bananas (4 overripe bananas)
60 grams pistachio paste
112 grams oil
150 grams granulated sugar
50 grams light brown sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
240 grams all purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
100 grams chopped pistachios (1/2 cup swirled into the batter, 1/2 sprinkled on top)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides to easily lift the bread out later.
Step 2: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth, allowing a few small lumps.
Step 3: Add the pistachio paste to the mashed bananas and mix until well combined. Whisk in the oil, granulated sugar, brown sugar, eggs, vanilla extract, and almond extract until the mixture is smooth and well blended.
Step 4: Gently fold in the flour, baking powder, baking soda, and salt using a rubber spatula. Mix just until the flour disappears, then fold in half of the chopped pistachios (about 1/2 cup). Avoid overmixing to keep the bread tender.
Step 5: Pour the batter into the prepared loaf pan. Drizzle more pistachio cream over the top and use a butter knife to swirl it in. Sprinkle the remaining chopped pistachios evenly on top.
Step 6: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
Step 7: Let the bread cool in the pan for 5-10 minutes, then lift it out using the parchment overhang. Transfer to a wire rack and cool completely before slicing.

Tips & Variations

Use ripe bananas with brown spots for maximum sweetness and moisture.
For extra pistachio flavor, substitute some of the oil with melted pistachio butter.
Try adding a handful of chocolate chips or dried cranberries for a flavor twist.
Be gentle when folding the dry ingredients to prevent a dense texture.

Storage

Store the 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 a toaster oven or microwave before serving.

How to Serve

Two slices of a brownish banana nut bread with a moist texture are laid side by side on white parchment paper that rests on a wooden board. The bread has visible bits of nuts inside and sprinkled on top, adding a rough texture. Nearby, a bunch of more banana nut bread slices is stacked, showing the same nutty topping and dense crumb. A ripe banana is partially in the frame on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pistachio nuts instead of pistachio paste?

Pistachio paste adds moisture and flavor that whole nuts alone can’t provide. You can omit the paste and increase chopped pistachios, but the bread may be less moist and flavorful.

Do I need to use both vanilla and almond extracts?

Using both extracts enhances the nutty flavor and complexity of the bread. However, if you don’t have almond extract, you can omit it and still enjoy a delicious loaf.