This recipe came to me purely due to my non-wasteful nature (drilled into me by my parents saying, “Do you know there are starving children in China?!”). I don’t know if I saved any children in China, but my overly ripe bananas were saved, in a great way!
I’ve never used pistachios in banana bread before, but I was out of walnuts, so there you are. It was a nice surprise to see the way the pistachios gave the normally drab-looking brown bread some color. Those pops of greenish yellow made the bread look kind of exotic, I think. They also gave the bread a richer taste and texture. It was an overall success and none of the banana bread went to waste either.
Banana Pistachio Bread
5 tbsp butter, room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg
2 egg whites
1 tsp vanilla extract
1 ½ cups mashed, about 3 very ripe bananas
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
½ cup heavy cream
1/3 cup chopped pistachios
Preheat oven to 350F. Spray bottom only of 9x5x3 inch loaf pan with nonstick cooking spray.
Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana and beat on high speed for 30 seconds.
Combine flour, baking soda, salt and baking powder in a medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add pistachios to batter; mix well.
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes.
Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack.