Pistachio Banana Bread

Name: Pistachio Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 large ripe bananas, mashed; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1/4 cup milk; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup shelled pistachios

This pistachio banana bread is a moist, fluffy quick bread that combines ripe bananas with shelled pistachios for added crunch and nutty flavor. The recipe uses a stand mixer for easy mixing and comes together quickly.

🌍American 🏷️Banana bread 🏷️Pistachio 🏷️Quick bread 🏷️Baking Dessert

🏷️

🏷️Snack

-0:00

aidenyappsonTikTok

Total

1h 10m

Servings

8

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by aidenyapps

-0:00

aidenyappsonTikTok

Ingredients

2 large ripe bananas, mashed
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/4 cup milk
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup shelled pistachios

9 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan.
2
In the bowl of a stand mixer, cream together the softened butter and sugar until light and fluffy.
3
Add the egg and milk and mix to combine.
4
Add the mashed ripe bananas and mix until incorporated.
5
Add the all-purpose flour, baking soda, and salt. Mix on low speed until just combined, being careful not to overmix.
6
Fold in the shelled pistachios.
7
Pour the batter into the prepared loaf pan and spread evenly.
8
Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
9
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

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Tips & Notes

Pro tips

Use very ripe (spotted) bananas for maximum sweetness and moisture—overripe bananas yield the best texture.
Chop pistachios into varied sizes (some halved, some in smaller pieces) for better distribution and texture contrast throughout the bread.
Do not overmix after adding flour—fold gently until just combined to avoid a dense crumb structure.
Cool the bread in the pan for 10 minutes before turning out onto a wire rack to prevent it from breaking apart.

Substitutions

All-purpose flour → 1 1/2 cups whole wheat flour (use 1/4 cup less milk; texture will be denser)
Granulated sugar → 3/4 cup honey or maple syrup (reduce milk by 1 tablespoon)
Unsalted butter → 1/2 cup neutral oil or coconut oil (note: slight change in crumb texture)
Shelled pistachios → walnuts, almonds, or pecans (1/2 cup; flavor will differ)

Storage & make-ahead

Wrap cooled bread tightly and store at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Equipment

stand mixer · loaf pan

Common Questions

Can I make this banana bread without a stand mixer?

Yes. Whisk together softened butter and sugar by hand, then beat in the egg and mashed bananas. Fold in the dry ingredients gently until just combined.