Pistachio Banana Bread
You put pistachios in my banana bread. No, you put bananas in my pistachio bread! Easy, kids… No need to fight. This loaf’s got it all!
Ingredients
Nonstick cooking spray
10 tablespoons melted butter
3 1/2 ounces olive oil
2 bananas, mashed
2 1/2 tablespoons sugar
1/4 cup brown sugar
1 beaten egg
1 tablespoon vanilla
3/4 cup flour
1/3 cup ground pistachios
1 1/2 teaspoon cinnamon
1 teaspoon baking powder
1 cup chopped pistachios
3 1/2 ounces white chocolate chips
7 tablespoons pistachio cream
1 cup mascarpone
2 1/2 ounces cream
2 tablespoons honey
1 teaspoon powdered sugar
1 tablespoon vanilla bean paste
Instructions
Preheat oven to 350F. Apply a light layer of cooking spray to a loaf pan. Line the pan with a piece of parchment paper large enough to hang over the sides; set aside.
In a large bowl, combine melted butter, olive oil, bananas, sugar, brown sugar, egg and vanilla.
In a separate, smaller bowl, combine flour, ground pistachios, cinnamon and baking powder. Mix well and add to wet mixture. Stir gently until just combined, taking care not to overmix. Fold in 3/4 cup chopped pistachios and the white chocolate.
Pour the half the batter into the prepared loaf pan. Top with 2 tablespoons of pistachio cream and use a knife or fork to swirl the pistachio cream into the batter.
Pour the remaining batter and top with 2 more tablespoons of pistachio cream. Swirl the pistachio cream into the better and bake for 50 minutes to 1 hour.
Transfer to a cooling rack and allow to cool in the pan for 15 minutes.
To make the frosting, combine mascarpone, cream, honey, powdered sugar, vanilla bean paste and remaining 3 tablespoons of pistachio cream. Mix well.
Remove the loaf from the pan and spread the frosting across the top. Garnish with remaining 1/4 cup chopped pistachios.
Pistachio Banana Bread
Ingredients
Instructions
- Preheat oven to 350F. Apply a light layer of cooking spray to a loaf pan. Line the pan with a piece of parchment paper large enough to hang over the sides; set aside.
- In a large bowl, combine melted butter, olive oil, bananas, sugar, brown sugar, egg and vanilla.
- In a separate, smaller bowl, combine flour, ground pistachios, cinnamon and baking powder. Mix well and add to wet mixture. Stir gently until just combined, taking care not to overmix. Fold in 3/4 cup chopped pistachios and the white chocolate.
- Pour the half the batter into the prepared loaf pan. Top with 2 tablespoons of pistachio cream and use a knife or fork to swirl the pistachio cream into the batter.
- Pour the remaining batter and top with 2 more tablespoons of pistachio cream. Swirl the pistachio cream into the better and bake for 50 minutes to 1 hour.
- Transfer to a cooling rack and allow to cool in the pan for 15 minutes.
- To make the frosting, combine mascarpone, cream, honey, powdered sugar, vanilla bean paste and remaining 3 tablespoons of pistachio cream. Mix well.
- Remove the loaf from the pan and spread the frosting across the top. Garnish with remaining 1/4 cup chopped pistachios.
Check out some of my other creations:
I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
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