Pistachio Banana Bread Loaf (Print Version)
# Ingredients:
→ Batter
01 -
115 g salted butter, softened
02 -
150 g granulated sugar
03 -
2 large eggs
04 -
4 large overripe bananas, mashed (approximately 2 cups)
05 -
120 ml whole milk
06 -
260 g all-purpose flour
07 -
3 teaspoons baking powder
08 -
75 g pistachios, chopped
→ Garnish (optional)
09 -
115 g powdered sugar
10 -
2 to 3 tablespoons milk or water
11 -
Pistachios, for sprinkling
# Instructions:
01 -
Preheat oven to 180°C. Line a 23 x 12 cm loaf pan with parchment paper, leaving overhang for easy removal, and set aside.
02 -
In a medium mixing bowl, mash overripe bananas with a fork until smooth.
03 -
In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
04 -
Beat in the eggs, one at a time, mixing well after each addition. Add mashed bananas and milk, mixing gently to combine.
05 -
Gently stir in the flour and baking powder using a rubber spatula, mixing only until no visible streaks of flour remain. Avoid overmixing.
06 -
Carefully fold in the chopped pistachios until distributed evenly throughout the batter.
07 -
Transfer the batter to the prepared loaf pan. Bake in the center of the oven for 50 to 60 minutes, or until risen and a skewer inserted in the center comes out clean.
08 -
Allow the loaf to cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.
09 -
Whisk powdered sugar with milk or water until smooth. Drizzle the glaze over the cooled bread and top with additional pistachios. Allow the glaze to set before slicing.
10 -
Slice the loaf and serve as desired.
# Notes:
01 -
For best texture, ensure bananas are very ripe with brown or black speckled peels.
02 -
Avoid overmixing the batter to maintain a tender crumb.