Pistachio Banana Bread

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5 from 3 votes

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www.theconsciousplantkitchen.com

This Pistachio Banana Bread is an easy, egg-free, refined sugar-free banana bread recipe with a lovely swirl of pistachio cream. The cream is simple to make from ground pistachios and the recipe can be whipped up in under 15 minutes of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pistachio-banana-bread/ or scan the QR code here ➡️

Prep Time15

Cook Time50

Total Time1 5

Servings: slices

Calories: 253.3kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Mashed Bananas equivalent to 3 large bananas
½ cup Ground Pistachios (note 1: how to make ground pistachios)
¼ cup Maple Syrup or agave syrup
2 teaspoons Baking Powder
½ teaspoon Baking Soda
1 ½ cup All-Purpose Flour
⅓ cup Melted Coconut Oil or light olive oil, canola oil
1 teaspoon Almond Extract
½ teaspoon Vanilla Extract
½ teaspoon Salt

Pistachio Cream Swirl

¾ cup Ground Pistachio
¼ cup Raw Cane Sugar or sugar
⅓ cup Dairy-Free Butter (Unsalted) or melted margarine
1 teaspoon Almond Extract

To decorate

1 tablespoon Pistachios crushed

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
Before you start, check the note 1 below to learn how to make your own ground pistachio.
Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl.
Stir in the oil, maple syrup, vanilla extract, and almond extract until well combined.
Fold in flour, 1/2 cup of pistachio ground made before (note 1), salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth banana bread batter.
Transfer the batter to the prepared loaf pan.
In another bowl, stir melted vegan butter, raw sugar, almond extract, and ground pistachios.
Pour the pistachio cream mixture over the bread and swirl the batter a few times using the tip of a knife or a spoon.
Bake on the center rack for 50-60 minutes at 350 °F (180 °C). If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
Let the bread cool down in the pan for 10 minutes, then release it and let it cool completely on a wire rack for about 2 hours before slicing. Don't slice the bread when it's warm or it will be fragile and fall apart.

Notes

Note 1: You need to make about 2 cups of ground pistachios. To make it, add 2 cups of raw pistachios in a food processor or high-speed blender, and blend/process until it forms a fine meal. The finer, the better. Place the pistachio ground in a bowl, and fill your measuring cup from there. Store pistachio leftovers for up to 2 months in an airtight container in the pantry.

Storage: You can store the bread in an airtight container in the fridge for up to 4 days.

Nutrition