This version of banana bread is on a whole other level. The pistachio and white chocolate help to elevate this classic treat and turn it into something amazing! The flavors pair so nicely together adding layers of crunch and sweet, creamy white chocolate.
Anyone who knows me knows that baking is not my strong suit. I’d prefer to cook a side dish or main course over dessert anyway, but when there are ripe bananas on my countertops my mind instantly goes towards banana bread.
I tried my best to lighten up this banana bread without skimping on flavor. Instead of sugar to sweeten I chose to use a thick, sweet maple syrup. In place of butter I opted for a coconut oil. In terms of flours, I prefer to use a gluten-free flour, however, you could use regular all-purpose flour if that’s what you have on hand.
On top of this banana bread being delicious it is also super easy to make. Requiring little prep time, the majority of the cooking process is spent with the bread in the oven and you peering in, drooling, waiting for it to be finished.
Pistachio White Chocolate Banana Bread
- 3 Ripe Bananas
- 2 Eggs
- 1/3 Cup Coconut Oil melted
- 1/2 Cup Maple Syrup
- 2 Tsp Vanilla Extract
- 1 Cup GF Flour
- 1/2 Cup Coconut Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Tsp Salt
- 1/4 Cup White Chocolate Chips
- 1/4 Cup Chopped Pistachios
- Pre-heat the oven to 350° and line a 9×5 inch loaf pan with parchment.
- Start by adding mashed ripe bananas, eggs, coconut oil, maple syrup and vanilla extract to a large mixing bowl. Combine all the wet ingreidents until fully incorporated.
- Next, in a medium size mixing bowl sift in the flours, salt, cinnamon, nutmeg and baking powder.
- Then, slowy add the dry mix into the wet mix while beating or whisky. Once all of the dry mixture has been added to the wet, fold in the white chocolate chips and chopped pistachios.
- Add the banana bread batter to the parchment-lined loaf pan and place in the oven for 50 minutes. After the bread has cooked let it cool and slice!