Pistachio Banana Bread Recipe

Introduction

This Pistachio Banana Bread is a delightful twist on the classic banana bread, featuring a rich nutty flavor from ground pistachios. Moist and tender with a swirl of pistachio cream on top, it makes a perfect snack or breakfast treat.

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 swirl)
• 1/4 cup Raw Cane Sugar (or regular sugar)
• 1/3 cup Dairy-Free Butter (unsalted, or melted margarine)
• 1 teaspoon Almond Extract (for the cream swirl)
• 1 tablespoon Pistachios (crushed, 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, then measure exactly 1 1/2 cups and place 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 ground pistachios, salt, baking powder, and baking soda using a rubber spatula. Mix gently until the batter is thick and smooth.
5. Step 5: Transfer the batter into the prepared loaf pan and spread evenly.
6. Step 6: In a separate bowl, combine the melted dairy-free butter, raw cane sugar, 3/4 cup ground pistachios, and 1 teaspoon almond extract to make the pistachio cream.
7. Step 7: Pour the pistachio cream mixture over the batter. Use the tip of a knife or spoon to swirl the cream into the banana bread batter gently.
8. Step 8: Bake in the center of the oven for 50–60 minutes. If the top darkens too quickly, cover the pan loosely 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 transfer to a wire rack. Allow it to cool completely, about 2 hours, before slicing.

Tips & Variations

• To make ground pistachios, pulse shelled pistachios in a food processor until finely chopped but not turning into paste.
• You can swap maple syrup for honey if you prefer and are not strictly vegan.
• For extra texture, fold in some chopped pistachios into the batter before baking.
• If you don’t have almond extract, increase vanilla extract to 1 1/2 teaspoons instead.

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. To reheat, warm slices gently in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute regular unsalted butter if you are not avoiding dairy; it will add a richer flavor to the pistachio cream topping.

How ripe should the bananas be for this recipe?

Very ripe bananas with brown spots work best for maximum sweetness and moisture, enhancing the flavor and texture of the bread.

Pistachio Banana Bread Recipe

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★★★★★

5 from 145 reviews

• Author: Charlotte
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Diet: Vegan

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Description

This Pistachio Banana Bread is a moist and flavorful twist on the classic banana bread, incorporating ground pistachios for a nutty texture and a creamy pistachio swirl topping. Sweetened naturally with maple syrup and enhanced with almond and vanilla extracts, this dairy-free, vegan bread is perfect for breakfast or a wholesome snack.

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Ingredients

Scale 1x2x3x

Banana Bread Batter

• 1 1/2 cup Mashed Bananas (equivalent to 3 large bananas)
• 1/2 cup Ground Pistachios (see note 1 for preparation)
• 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 Crushed Pistachios (for garnish)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 °F (180 °C). Line a 9-inch by 5-inch loaf pan with parchment paper and lightly oil it using cooking spray to prevent sticking.
2. Make Ground Pistachios (Note): To prepare ground pistachios, place shelled pistachios in a food processor and pulse until finely ground but not turning into a paste. Use half for the batter and the rest for the pistachio cream topping.
3. Measure and Mash Bananas: Mash the bananas well and pack them into a measuring cup to get exactly 1 1/2 cups. Transfer the mashed bananas to a mixing bowl.
4. Combine Wet Ingredients: Stir the melted coconut oil, maple syrup, vanilla extract, and almond extract into the mashed bananas until fully combined.
5. Incorporate Dry Ingredients: Fold in the all-purpose flour, 1/2 cup of the ground pistachios from step 2, salt, baking powder, and baking soda using a rubber spatula. Mix gently until thick, smooth batter forms.
6. Transfer Batter to Pan: Pour the prepared batter into the lined loaf pan, smoothing the top evenly.
7. Prepare Pistachio Cream: In a separate bowl, combine melted dairy-free butter, raw cane sugar, the remaining ground pistachios, and almond extract. Mix well until creamy.
8. Add Pistachio Swirl: Pour the pistachio cream mixture over the banana bread batter in the pan. Use a knife or the tip of a spoon to swirl the cream gently into the batter, creating 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 browns too quickly, tent the bread with foil after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
10. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack for about 2 hours. Slice only when fully cooled to prevent crumbling.

Notes

• Ground Pistachios Preparation: To grind pistachios, place shelled pistachios into a food processor and pulse carefully until finely ground but not turning into nut butter or paste. Use half for the batter and the other half for the topping.
• Flour Type: All-purpose flour is used in this recipe for the best texture, but a gluten-free flour blend can be substituted if desired.
• Baking Tips: If the bread’s top is browning too fast, cover loosely with aluminum foil after 30 minutes of baking to prevent burning.
• Storage: Store leftover banana bread covered at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.
• Dairy-Free Alternatives: This recipe uses dairy-free butter to keep it vegan but you can use regular butter if preferred.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: banana bread, pistachio banana bread, vegan banana bread, dairy-free banana bread, nutty banana bread, healthy banana bread, homemade banana bread, baked banana bread, breakfast bread