Moist, fragrant, and lightly nutty, this pistachio banana bread offers a delicious twist on the classic loaf. The natural sweetness of ripe bananas pairs perfectly with the subtle crunch and rich flavor of pistachios, creating a balanced, comforting bake that works for breakfast, snacking, or dessert.
Why You’ll Love This Recipe
This recipe is simple, reliable, and made with everyday ingredients. It produces a soft, tender crumb that stays moist for days. The pistachios add texture and flavor without overwhelming the bananas, making this bread both familiar and unique. It’s easy enough for beginners and satisfying for experienced bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed (about 360 g / 1 1/2 cups)
120 g unsalted butter, melted and cooled
150 g granulated sugar
1 large egg
1 teaspoon vanilla extract
240 g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
80 g shelled pistachios, finely chopped
60 ml milk
Directions
Preheat the oven to 175°C. Grease a standard loaf pan and line it with parchment paper.
In a large bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla extract. Mix until smooth.
In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir gently until just combined.
Fold in the chopped pistachios and milk, mixing lightly to avoid overmixing.
Pour the batter into the prepared loaf pan and level the surface.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe yields 1 loaf, serving 8 to 10 slices.
Preparation time is approximately 15 minutes.
Baking time is about 55 minutes.
Total time is around 1 hour and 10 minutes.
Variations
Add 60 g chocolate chips for a sweeter version.
Mix in 1 teaspoon orange zest for a fresh citrus note.
Replace half of the butter with 60 ml vegetable oil for a slightly lighter crumb.
Add 1/2 teaspoon ground cardamom or cinnamon for extra warmth.
Storage/Reheating
Store the banana bread wrapped at room temperature for up to 2 days. Refrigerate for up to 5 days if needed. For longer storage, freeze individual slices for up to 2 months. Reheat gently in a toaster or warm oven before serving.
FAQs
Can I use frozen bananas?
Yes, thaw them completely and drain excess liquid before mashing.
How ripe should the bananas be?
They should be very ripe with brown spots for the best sweetness and moisture.
Can I reduce the sugar amount?
Yes, you can reduce it by about 30 g, though the bread may be slightly less moist.
What type of pistachios should I use?
Use shelled, unsalted pistachios for best flavor control.
Can I make this bread dairy-free?
Yes, substitute the butter with vegetable oil and use plant-based milk.
Why is my banana bread dry?
This can happen if too much flour is added or if the bread is overbaked.
Can I bake this in a glass pan?
Yes, but check for doneness a few minutes earlier, as glass pans heat differently.
Is it okay to overmix the batter?
Overmixing can make the bread dense, so mix just until combined.
Can I turn this recipe into muffins?
Yes, bake in muffin tins for 20 to 25 minutes at the same temperature.
Should I toast the pistachios first?
Toasting is optional but can enhance their flavor slightly.
Conclusion
This pistachio banana bread is a comforting, flavorful loaf that blends classic banana bread softness with a subtle nutty crunch. Easy to prepare and satisfying to eat, it’s a recipe that deserves a regular place in your baking routine.
A soft, moist banana bread with a nutty twist from pistachios. Perfect for breakfast, dessert, or a midday snack, this loaf is both comforting and unique.
Ingredients
3 ripe bananas, mashed (about 360 g / 1 1/2 cups)
120 g unsalted butter, melted and cooled
150 g granulated sugar
1 large egg
1 teaspoon vanilla extract
240 g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
80 g shelled pistachios, finely chopped
60 ml milk
Instructions
Preheat the oven to 175°C (350°F). Grease a standard loaf pan and line with parchment paper.
In a large bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla extract. Mix until smooth.
In another bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined.
Fold in the chopped pistachios and milk gently to avoid overmixing.
Pour the batter into the prepared loaf pan and level the top.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for the best flavor and moisture.
Don’t overmix the batter to keep the bread light and tender.
Optional: toast the pistachios to enhance their flavor.
Can be frozen in slices for easy future snacking.
Make it dairy-free with oil and plant-based milk alternatives.
