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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Combine Wet Ingredients: Stir the melted coconut oil, maple syrup, vanilla extract, and almond extract into the mashed bananas until fully combined.
- 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.
- Transfer Batter to Pan: Pour the prepared batter into the lined loaf pan, smoothing the top evenly.
- 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.
- 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.
- 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.
- 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
