There’s nothing quite like the sweet aroma of pistachio banana bread fresh out of the oven. Rich, moist, and packed with nutty flavor, this recipe transforms overripe bananas into something absolutely scrumptious. Perfect for breakfast, brunch, or a cozy snack, it also doubles beautifully as a dessert—especially when served with whipped cream or a scoop of pistachio ice cream.
Why Pistachio Banana Bread Is So Special
- Overripe bananas bring natural sweetness and tenderness, while adding deep, caramelized flavor.
- Pistachios add a delightful crunch and a subtly nutty undertone that elevates every bite.
- A simple sweet glaze on top enhances the presentation and adds an extra layer of flavor, making it both beautiful and delicious.
Ingredients You’ll Need
Here are the ingredients needed for this delicious loaf:
- ½ cup (115 g) salted butter
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 2 cups mashed overripe bananas (about 4 bananas)
- ½ cup (120 ml) milk (whole milk recommended)
- 2 cups (260 g) all-purpose flour
- 3 teaspoons baking powder
- ½ cup (75 g) chopped unsalted pistachios
Optional Glaze
- ½ cup (115 g) powdered sugar
- 2 to 3 tablespoons milk or water
- Extra pistachios for sprinkling
Step-by-Step Instructions
- Preheat and prep the pan
Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, leaving extra to hang over the edges for easy lifting. - Mash the bananas
In a medium bowl, mash the ripe bananas until mostly smooth. - Cream butter and sugar
Using a hand or stand mixer, beat the softened butter and sugar until light and fluffy, about 2 minutes. - Add eggs, bananas, and milk
Add the eggs one at a time, beating well after each addition. Then stir in the mashed bananas and milk. - Mix in the dry ingredients
Gently fold in the flour and baking powder until just combined. Do not overmix, as this can make the bread tough. - Fold in the pistachios
Stir in the chopped pistachios until evenly distributed. - Bake the bread
Pour the batter into the prepared loaf pan. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. - Cool
Let the bread cool in the pan for about 15 minutes. Then lift it out using the parchment paper and let it cool completely on a wire rack. - Optional glaze
Whisk powdered sugar with milk or water until smooth. Drizzle over the cooled loaf and sprinkle with extra chopped pistachios. Let the glaze set before slicing.
Tips for the Best Banana Bread
- Use very ripe bananas: The riper, the better—look for brown, spotty bananas.
- Measure your flour correctly: Spoon flour into your measuring cup and level it off with a knife.
- Don’t overmix: Stir just until the ingredients are incorporated.
- Check for doneness early: Begin testing at around the 50-minute mark. A few moist crumbs are okay, but it shouldn’t be wet.
Flavor Variations and Add‑Ins
Get creative with these flavor combinations and mix-ins:
- Add ¼ teaspoon almond extract for a boost in nutty flavor.
- Stir in 1 cup of white or milk chocolate chips.
- Fold in 1 cup shredded coconut for tropical vibes.
- Swap or mix pistachios with walnuts or pecans.
- Add ½ cup dried cranberries or chopped dried apricots.
- For a richer version, frost with cream cheese icing instead of glaze.
Storage and Freezing
- Room temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps fresh up to 1 week—bring to room temperature before serving.
- Freezer: Wrap slices or the whole loaf in plastic wrap, then place in an airtight bag or container. Freeze for up to 3 months. Thaw at room temperature.
Nutrition Information (Per Slice – Makes 12 Slices)
- Calories: 229
- Fat: 12 g
- Saturated Fat: 6 g
- Cholesterol: 52 mg
- Sodium: 227 mg
- Carbohydrates: 26 g
- Fiber: 2 g
- Sugar: 5 g
- Protein: 5 g
Serving Suggestions
This banana bread is so versatile:
- Enjoy warm with coffee or tea.
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Pair with yogurt and berries for a satisfying brunch.
- Dress it up for guests with a glaze and extra pistachios for a bakery-worthy finish.