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Moist Pistachio Banana Bread Recipe

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★★★★★

4.6 from 148 reviews

This Moist Pistachio Banana Bread combines the natural sweetness of overripe bananas with the rich, nutty flavor of pistachio paste and chopped pistachios. Perfectly tender and moist with a delightful pistachio swirl and crunchy topping, this loaf is ideal for breakfast, a snack, or dessert.

Ingredients

Scale

Banana Mixture

  • 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

Dry Ingredients

  • 240 grams all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Pistachios

  • 100 grams chopped pistachios (1/2 cup swirled into the batter, 1/2 sprinkled on top)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal of the bread.
  2. Mash Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with some small lumps remaining for texture.
  3. Combine Wet Ingredients: Add the pistachio paste to the mashed bananas and mix until well combined. Then whisk in the oil, granulated sugar, light brown sugar, eggs, vanilla extract, and almond extract until the mixture is smooth and thoroughly blended.
  4. Fold Dry Ingredients: Gently fold in the all-purpose flour, baking powder, baking soda, and salt using a rubber spatula. Mix just until the dry ingredients disappear, taking care not to overmix which can make the bread dense.
  5. Add Pistachios: Fold in half of the chopped pistachios (about 1/4 cup) into the batter gently to distribute evenly.
  6. Fill Pan and Decorate: Pour the batter into the prepared loaf pan. Drizzle additional pistachio cream over the top and swirl it in lightly with a butter knife. Sprinkle the remaining chopped pistachios evenly on top for a crunchy texture.
  7. Bake: Place the loaf pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  8. Cool: Allow the bread to cool in the pan for 5-10 minutes, then use the parchment paper overhang to lift it out of the pan. Transfer the loaf to a wire rack to cool completely before slicing to maintain moisture and texture.

Notes

  • Use overripe bananas for maximum sweetness and moistness in the bread.
  • Do not overmix the batter once the flour is added to avoid a dense loaf.
  • Room temperature eggs help the batter blend more evenly.
  • Parchment paper lining with overhang makes it easier to remove the loaf from the pan without damage.
  • You can substitute vegetable oil with melted coconut oil or another neutral oil if desired.
  • Store the banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pistachio banana bread, moist banana bread, pistachio paste recipe, nutty banana bread, easy banana bread, homemade bread

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