Chocolate Pistachio Banana Bread
Banana Bread is a staple in my house, mainly because I cannot for the life of me keep bananas from going brown. It’s also one of the easiest recipes to be creative with! This recipe came about because I, once again, had over ripe bananas but didn’t have any nuts or toppings other than chocolate and pistachios. Turns out its a delicious combo, see below for details.
Ingredients:
1.5 cup of almond flour
or preferred Gluten Free Flour (not coconut)
1 1/4 tsp baking soda
3/4 tsp kosher salt
1 cup of coconut sugar
1/3 cup Greek Yogurt
1/4 unsalted butter at room temperature
I prefer Miyokos Vegan Butter
2 large eggs at room temperature
4 very ripe medium bananas
1/2 cup of bittersweet dark chocolate chips
I prefer Lilys Semi-Sweet
1/2 cup of pistachios
3 mixing bowls
1 small
1 medium
1 large
Electric blender
Or whisk with your strong hand!
How to:
Preheat oven to 350 degrees and lightly coat a loaf pan with nonstick spray, or use parchment paper to line the loaf pan
In small bowl mash bananas with a fork
In medium bowl, whisk flour baking soda and salt
In large bowl beat the sugar, yogurt, butter until fluffy about 3 minutes
Once the sugar combination is fluffy, add in the eggs and beat until fully blended
Use a spatula to scrape down the sides if needed
Add the flour mixture from the medium bowl, into the sugar egg mixture
blend until fully combined
Add banana and mix until just combined
Fold in the chocolate and pistachios
Scrape batter into the prepared loaf pan and smooth the top
Add any additional chocolate or pistachios pieces on top
Bake for 60 minutes or until it passes the toothpick test
Transfer to a wire rack and let the bread cool in the loaf pan for 1 hour
Resist the urge to dig in!
Slice it up, slather on some butter and enjoy!
Voila!
As always, let me know your thoughts on this recipe!