Description

This Pistachio Banana Bread is soft, moist, and packed with rich banana flavor and the nutty crunch of pistachios. With a hint of cinnamon and vanilla, this loaf is perfect for breakfast, snacking, or even dessert. Enjoy it warm with butter or a drizzle of honey!

Ingredients

Units Scale

Dry Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Wet Ingredients:
2 large ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter, melted (or neutral oil)
2 large eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt or sour cream
Mix-ins:
1/2 cup shelled pistachios, chopped (plus extra for topping)
1/4 cup chocolate chips (optional)

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Instructions

Preheat & Prep:
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Prepare Wet Ingredients:
In a large bowl, whisk mashed bananas, sugar, brown sugar, melted butter, eggs, vanilla, and Greek yogurt until smooth.
Combine & Fold in Pistachios:
Gradually add the dry ingredients into the wet mixture, stirring gently.
Fold in chopped pistachios and chocolate chips (if using).
Bake:
Pour batter into the prepared loaf pan.
Sprinkle extra chopped pistachios on top for crunch.
Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
Cool & Serve:
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Slice and enjoy!

Notes

For a lighter texture, replace half the flour with almond flour.
Swap butter for coconut oil for a dairy-free version.
Store in an airtight container for up to 4 days or freeze for longer storage.
Recipe Details

Nutrition

Calories: ~250
Sugar: ~15g
Sodium: ~180mg
Fat: ~12g
Saturated Fat: ~5g
Unsaturated Fat: ~6g
Trans Fat: ~0g
Carbohydrates: ~30g
Fiber: ~2g
Protein: ~5g
Cholesterol: ~40mg