This pistachio banana bread is moist and packed with nutty flavor from pistachio paste and chopped pistachios. There's a swirl of pistachio paste on top that makes every bite even better.
Bananas and pistachios might not be the most obvious pairing, but they're seriously so good together! The bananas keep the bread super moist, while the pistachio paste adds richness and a unique nutty flavor that makes this loaf feel extra special.
For banana bread recipes, try this Nutella banana bread and chia seed banana bread!
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Why You'll Love This Recipe
- Rich pistachio flavor-ย Pistachio paste, almond extract, and ground pistachios add a subtle, nutty taste that pairs perfectly with the sweet bananas. If you're a pistachio fan, try these pistachio brownies, pistachio overnight oats, and pistachio raspberry cupcakes too!
- Moist and tender- Brown bananas and oil make this banana bread super soft. Unlike butter, oil is liquid at room temperature, which helps create a crumb that stays moist for days. My upside down banana bread and honey banana bread are similar!
- Beginner friendly- This recipe comes together in one bowl by hand.
Key Ingredients
- Overripe bananas- The more brown spots, the better! Overripe bananas are soft, sweet, and full of flavor, making them perfect for baking.
- Pistachio paste- You can use store-bought pistachio paste, butter, or pistachio cream. Pistachio paste and pistachio butter are made with just pistachios, while pistachio cream has sugar incorporated. Try making this chocolate pistachio cake if you have extra!
- Oil- Neutral oils like canola or vegetable oil keep the bread extra moist and tender. Olive oil works too.
- Sugars- This banana bread is made with white sugar and light brown sugar, which adds a deep flavor and more moisture.
- Large eggs- Make sure the eggs are room temperature. Pull them out of the fridge 1-2 hours before baking.
- Almond extract- A little helps enhance the pistachio flavor.
- Pistachios- Use unsalted, shelled pistachios for the best flavor and texture. They can be raw or roasted; roasted pistachios add a deeper, nuttier flavor. Roughly chop them before adding to the batter so they distribute evenly without sinking.
Ingredient Additions
- Chocolate chips- White or dark chocolate adds richness and pairs well with banana and pistachio.
- Spices- A pinch of cardamom or cinnamon adds warmth and depth.
- Citrus zest- A teaspoon of lemon zest can brighten the flavor and complement the nuttiness.
How to Make It
Step 1: Mash the bananas in a large bowl. You can use a fork or potato masher.
Step 2: Stir in the wet ingredients. Stir in the pistachio paste until combined, then whisk in the oil, sugar, eggs, vanilla, and almond extract.
Step 3: Fold in the dry ingredients. Fold until the dry flour mixture just disappears so you don't overmix. Overmixing can make banana bread gummy.
Step 4: Pour the batter into a loaf pan. Use a 9X5-inch pan lined with parchment paper. Dollop pistachio butter on top (you can microwave it for 10-20 seconds to make it pourable) and swirl it in with a butter knife. Then sprinkle chopped pistachios on top.
Step 5: Bake! The banana bread is done baking when a toothpick inserted in the center comes out clean with a few crumbs attached.
Step 6: Cool. Let the banana bread cool in the hot pan for 5-10 minutes, then transfer it to a wire rack and let cool completely before slicing.
Expert Baking Tips
- The bananas don't have to be totally smooth. You can leave them a little bit chunky for bursts of banana!
- Measure the flour correctly. This is key to getting soft, tender banana bread instead of something dense or dry. It's easy to overmeasure flour if it's packed into a measuring cup. The best way to measure flour is with a kitchen scale. If you don't have one, spoon the flour into your measuring cup and level it off with a knife. This little step makes a big difference!
- Cover with foil. If you notice the top of the pistachio banana bread is browning too quickly, cover it with a piece of aluminum foil so it doesn't burn.
Frequently Asked Questions
Store leftover pistachio banana bread in an airtight container at room temperature for up to 3 days. To keep it extra moist, you can wrap the loaf or slices in plastic wrap before sealing. If you want it to last longer, refrigerate it for up to a week. Let it come to room temperature before serving for the best texture.
Pistachio paste can be a little difficult to find, so almond butter and cashew butter are your best options. Don't use peanut butter because its flavor is too overpowering.
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing.
More Bread Recipes to Try
๐ Recipe
Pistachio Banana Bread
Equipment
- 1 9X5-inch loaf pan
- 1 whisk
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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
- ยฝ teaspoon almond extract
- 240 grams all purpose flour
- ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 100 grams chopped pistachios ยฝ cup swirled into the batter, ยฝ sprinkled on top
Instructions
- Preheat the oven to 350ยฐF (180ยฐC). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides so it's easy to lift the bread out later.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth. A few small lumps are totally fine.450 grams bananas
- Add the pistachio paste to the mashed bananas and mix until well combined. Whisk in the oil, sugar, brown sugar, eggs, vanilla extract, and almond extract until the mixture is smooth and well blended.60 grams pistachio paste, 112 grams oil, 150 grams granulated sugar, 50 grams light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ยฝ teaspoon almond extract
- Gently fold in the flour, baking powder, baking soda, and salt using a rubber spatula. Mix just until the flour disappears and then fold in ยฝ cup of chopped pistachios. Be careful not to overmix or the banana bread can turn out dense.240 grams all purpose flour, ยฝ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 100 grams chopped pistachios
- Pour the batter into the prepared loaf pan. Drizzle more pistachio cream over the top of the batter and swirl it in with a butter knife. Sprinkle the chopped pistachios evenly on top.
- Bake the banana bread for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
- Let the bread cool in the pan for 5-10 minutes, then lift it out using the parchment overhang and transfer it to a wire rack to cool completely before slicing.
Megan
This banana bread is so soft, and I love the crunchy pistachios in it!