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–+ servings
Slices of banana bread on a serving board.

Pistachio Banana Bread

Megan Weimer
This pistachio banana bread is soft, flavorful, and loaded with chopped pistachios for the perfect crunch in every bite. It gets even better with a swirl of pistachio paste on top that bakes into a golden, nutty crust.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast and Brunch, Dessert
Cuisine American
Servings 10 slices
Calories 411.6 kcal

Equipment

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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
  • ½ teaspoon almond extract
  • 240 grams all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 100 grams chopped pistachios ½ cup swirled into the batter, ½ sprinkled on top

Instructions
 

  • Preheat the oven to 350°F (180°C). 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, ½ 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 ½ cup of chopped pistachios. Be careful not to overmix or the banana bread can turn out dense.
    240 grams all purpose flour, ½ 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.

Notes

Bananas: Use very overripe bananas with brown peels or speckles for banana bread. They are the sweetest and easiest to mash.
Storage: Store leftover banana bread in a large airtight container for up to 4 days at room temperature.
Freezing: You can freeze the whole loaf or individual slices. For a whole loaf, wrap it tightly in plastic wrap, then in aluminum foil, or place it in a large freezer-safe bag. For slices, wrap each one individually or layer them between pieces of parchment paper in an airtight container or freezer bag. Freeze for up to 3 months.

Nutrition

Serving: 1sliceCalories: 411.6kcalCarbohydrates: 52.6gProtein: 7.4gFat: 20.4gSaturated Fat: 2gPolyunsaturated Fat: 5.6gMonounsaturated Fat: 11.8gTrans Fat: 0.05gCholesterol: 32.7mgSodium: 379.2mgPotassium: 352.7mgFiber: 3.5gSugar: 26.5gVitamin A: 102.3IUVitamin C: 4.2mgCalcium: 58.6mgIron: 2.1mg
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