Pistachio Banana Bread

If you have overripe, brown bananas, turn them into delicious pistachio banana bread! It has a wonderful fluffy, moist texture, and pistachios give a great aroma and crunch in every bite. The easy recipe is perfect for breakfast, brunch, and snacks but can also be served for dessert.

Amazing pistachio banana bread

This homemade pistachio banana bread is made with aromatic bananas, pistachios, and a simple, sweet glaze. The recipe makes a super moist banana bread that’s also fluffy in texture.

I love this easy banana bread because it’s so tender and delicious. The pistachios add such a delicious flavor and texture and are a welcome change from walnuts and pecans.

I was going to leave the bread as is but then added the glaze last minute. It keeps the loaf succulent, and the green pistachios look so gorgeous on the white backdrop.

Banana pistachio bread makes a great addition to breakfast, brunch, and afternoon tea. You could also serve it as a dessert with a side of whipped cream or pistachio ice cream.

And for more treats with pistachios, try these pistachio muffins, pistachio madeleines, and pistachio parfait.

Ingredients

You can guess from the title what’s in this pistachio banana bread. But talking about it isn’t nearly enough. You have to bake a loaf and taste it. It’s so, so good! Check out the recipe card below for specific measurements.

• Very ripe bananas add the best flavor and texture. The peel should be brown and spotted. The riper the banana is, the sweeter the bread will be.
• Pistachios provide a wonderful crunch and nutty pistachio flavor in every bite. You want unsalted, peeled pistachio for this recipe.
• Sugar sweetens the bread. I used granulated (white) sugar, but you can use brown sugar if you want.
• Butter adds lots of flavor and moistness to the bread. Use salted butter or unsalted butter with a pinch of salt.
• Eggs give structure and stability. Let the eggs come to room temperature beforehand.
• Milk adds even more moisture. Any type of milk will work. To up the pistachio flavor, try pistachio milk.
• All-purpose flour stabilizes the bread and holds everything together. When measuring with cups, use the spoon-and-level technique to avoid adding too much flour.
• Baking powder helps the bread rise.
• Glaze: I decorated my loaf with a simple glaze made from powdered sugar and water and then sprinkled on some pistachios. This is optional.

Tools

You’ll also want to grab the following equipment, and then you’re good to go:

• Measuring cups and spoons or digital scale
• Fork, spatula, and hand mixer
• Large and medium mixing bowls
• 9 in x 15 in / 23 cm x 12 cm loaf pan
• Piece of parchment paper

How to make pistachio banana bread

This banana bread with pistachios is super easy to whip up and has the best combo of flavor and textures. It tastes so good with the pistachios – you’re going to love it!

#1: Prepare for baking

• Preheat the oven to 350°F / 180°C / gas mark 4.
• Cut a piece of parchment (baking) paper long enough to hang over the sides of a 9 in x 5 in / 23 cm x 12 cm loaf pan. Place in the pan and set aside.

#2: Mix batter

• Mash banana. Using a fork, mash the bananas in a medium mixing bowl.
• Whip sugar and butter. Using a hand mixer or stand mixer fitted with the paddle attachment, cream the sugar and softened butter in a large mixing bowl until light and fluffy, about 2 minutes.
• Add liquid ingredients. Next, beat in the eggs, one at a time, until combined. Mix in the mashed bananas and milk, whipping slowly to incorporate.
• Mix in dry ingredients. Using a rubber spatula, gently stir in the flour and baking powder until just combined and you no longer see streaks of flour. For the best results, do this just until everything is combined, and be careful not to overmix the batter.
• Fold in pistachios. Finally, fold in the chopped pistachios until evenly distributed throughout the batter.

#3: Bake banana bread

• Bake. Pour the batter into the prepared loaf pan. Bake for 50 minutes to 1 hour. It’s done when the bread has risen, and the center is cooked through when you poke it with a skewer or toothpick.
• Cool. Let the bread cool in the loaf pan for 15 minutes. Then turn it out onto a wire rack to cool completely.

#4: Decorate & serve

• Garnish. Mix the powdered sugar and water until smooth. Drizzle over the banana bread and garnish with pistachios. Allow the glaze to set before serving.
• Serve. Cut the bread into slices and enjoy!

Tips for success

Pistachio banana bread is pretty straightforward and simple. Here are some actions you can take to ensure the recipe turns out perfect every time.

• Loaf pan: The recipe is enough to fill 9 in x 5 in loaf pan. You could also use a smaller 8 in x 4 in loaf pan, but only fill it 3/4 of the way full. You can use the rest of the batter to make pistachio banana muffins.
• Bananas: Bananas should be very brown and spotted to use for banana bread. The riper the bananas, the moister and softer the bread will be. Green or yellow bananas aren’t the best options for banana bread.
• Measure flour: If you aren’t using a kitchen scale, gently and lightly spoon the flour into your measuring cup. Let the flour pile up and then level off with the back of a knife. Do not scoop it with your measuring cup or pat it down. You want the flour light and airy.
• Mix the batter: After adding the flour, ditch the mixer and stir it in by hand and mix just until you no longer see traces of flour.
• Check for doneness: To ensure the bread stays moist and fluffy, start checking doneness at 40 minutes. Keep checking every 5 minutes until a toothpick inserted in the center comes out mostly clean.

Variations & add-ins

When it comes to banana bread additions and mix-ins, the options are almost endless. If you want to get creative in the kitchen, give these tasty ideas a try:

• Almond extract: I recommend adding 1/4 teaspoon almond extract to the batter. It will enhance and intensify the pistachio flavor, making the bread even more scrumptious.
• Chocolate chips: Fold 1 cup milk or white chocolate chips into the batter for a chocolate pistachio banana bread.
• Shredded coconut: Pistachios and coconut are a great pairing. Add 1 cup shredded sweetened or unsweetened coconut to the batter.
• Nuts: If you aren’t fond of pistachios, try pecans or walnuts for a delicious banana nut bread.
• Dried fruit: Add a little texture and sweetness by stirring 1/2 cup dried cranberries or chopped dried apricots into the batter.
• Cream cheese frosting: Instead of the glaze, ice your pistachio banana loaf with a fluffy cream cheese frosting. Use your favorite cream cheese frosting, or try this easy 2-ingredient cream cheese icing.

Storage instructions

How to store pistachio banana bread

You can store your pistachio loaf at room temperature in an airtight container for up to 4 days or in the refrigerator for a week. If storing in the fridge, allow the bread to come back to room temperature before eating.

Freezing pistachio banana bread

When the banana pistachio loaf is completely cooled (which minimizes condensation in your freezer), wrap the bread in plastic wrap (cling film). Store in an airtight, freezer-friendly container or freezer bag.

Banana pistachio bread can be frozen in slices, half loaves, or whole loaves, and kept in the freezer for 3 to 4 months. You can freeze the bread with or without the glaze. It will hold up well in the freezer.

Let the bread defrost in the refrigerator overnight or on the counter for 1 to 2 hours.

FAQ’s

How ripe should bananas be for this recipe?

Very ripe bananas with a soft texture and dark brown peel are ideal for this banana pistachio bread recipe. You don’t want to use fresh bananas, but rather let them sit on the counter until they develop brown, even black spots.

As the banana ripens, the starches convert to sugar. This process makes them perfect for baking as they taste sweeter and become more malleable. Very ripe bananas are also full of antioxidants, according to an article from Insider.

How do you ripen bananas fast?

Fret not if you only have yellow bananas. There’s a handy trick for ripening bananas in an hour or less. While it’s not the same as letting them ripen on their own accord, it certainly works in a pinch and still tastes great. Here’s what to do:

• Preheat the oven to 300°F / 150°C / gas mark 2.
• Arrange the bananas on a lined baking sheet.
• Bake the bananas until the skin turns brown. Turn the bananas occasionally.
• This takes approximately 30 to 45 minutes.
• The process mimics the natural ripening and turns starches into sugar.

How do you mash bananas?

Take the banana fruit out of its peel and mash with a fork or a potato masher in a bowl or on a cutting board. You can leave or remove the strings, according to your personal preference.

More banana bread recipes

Banana bread is such a good option for breakfast and snacks. I gathered up some more of my favorites that are as easy as they are delicious. The hardest part will be choosing which one is your favorite!

• Condensed Milk Banana Bread (only 3 ingredients!)
• Lemon Banana Bread
• Skillet Banana Bread
• Sweet Potato Banana Bread
• Matcha Banana Bread
• Eggnog Banana Bread