Here is a yummy treat for St. Patrick’s Day- my Pistachio Banana Bread recipe. You don’t have to add the green food coloring, but it’s fun for the holiday. And if you don’t have pistachios, you can use any kind of nuts you want- you can even substitute chocolate chips for the nuts (my kids’ favorite!)
I don’t always have time to bake a banana bread when the bananas on my counter start to get over-ripe, so I peel them and put them in a bag and stick them in the freezer. Then, they’re ready to go when we want to make smoothies or banana bread. To use them for smoothies, just throw them in the blender frozen. For baking, let them thaw just enough so you can mash them- if you thaw them all the way, they get watery and gross (I’ve learned the hard way).
Pistachio Banana Bread Recipe
- 3/4 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup (2 medium) mashed ripe bananas
- 1/3 cup milk
- 1 teaspoon vanilla
- 3-4 drops green food coloring
- 2 cups all purpose flour
- 3/4 cup pistachios (without shells), coarsely chopped
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Grease a loaf pan (9 x 5″ or 8 x 4″.)
In large bowl cream sugar and butter until light and fluffy. Beat in eggs. Stir in bananas, milk, vanilla and food coloring.
In small bowl, stir together flour, pistachios, baking soda and salt. Add to creamed mixture and stir just until dry ingredients are moistened.
Pour into loaf pan and bake for 50-60 minutes until tooth inserted in center comes out clean.
Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
Makes 1 loaf (about 16 slices.)