Pistachio Banana Bread w/ Chocolate Chips

This moist banana bread is studded with crunchy Setton Farms pistachio kernels and dark chocolate chips. Toasted coconut sugar adds a caramel note, while Greek yogurt and applesauce keep it tender and wholesome.

Why You'll Love Pistachio Banana Bread w/ Chocolate Chips

This banana bread is a protein-packed upgrade featuring crunchy Setton Farms pistachios and rich dark chocolate chips. The toasted coconut sugar and warm spices create a cozy, balanced loaf that's good for breakfast or a midnight snack.

Tips and Tricks

• Toast the coconut sugar to deepen its flavor and add caramel notes.
• Make sure bananas are ripe but not overly black for the best texture.
• Rest the bread completely before slicing to let the texture set perfectly.

Variations

• Swap dark chocolate chips for white or milk chocolate for a sweeter profile.
• Use almond flour instead of oat flour for a nuttier texture.
• Add a handful of dried cherries or cranberries for a fruity twist.

Substitutions

• Use regular sugar if you don't have coconut sugar (toast carefully).
• Greek yogurt can be replaced with sour cream or buttermilk.
• Banana puree can be substituted with pumpkin puree for a seasonal variation.

Best Served With

• Butter or nut butter spread
• A drizzle of honey or maple syrup
• Fresh berries or sliced banana
• A cup of coffee or chai tea

How to Store Leftovers

• Wrap the banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced portions for up to 1 month and thaw before serving.

Common Questions

Pistachio Banana Bread w Chocolate Chips

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This moist banana bread gets crunchy Setton Farms pistachio kernels and dark chocolate chips for balance. Toasted coconut sugar adds a caramel note, while Greek yogurt and applesauce keep it tender and wholesome.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10

Course: Breakfast, Dessert

Cuisine: American

Calories: 1838

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 Bananas ripe but not fully black
• ¼ cup Plain Greek yogurt
• ¼ cup Applesauce from 3 apples, 4 tablespoon butter, ½ cup water, 1 bay leaf
• 2 Eggs large
• 1 tablespoon Vanilla extract
• 2 cups Wheat flour
• ¾ cup Toasted coconut sugar
• ¾ cup Oat flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• ¾ teaspoon Kosher salt
• ¾ teaspoon Ground cinnamon
• ¼ teaspoon Ground nutmeg
• 1 cup Setton Farms dry roasted pistachio kernels roughly chopped
• ¼ cup Dark chocolate chips

Equipment

• Loaf pan (10.5 x 5.5 in.)
• Baking dish for toasting sugar
• Stand mixer with paddle attachment

Method

 

Toast the Sugar

1. Preheat oven to 350°F. Spread coconut sugar evenly in a baking dish. Toast in oven for 20 minutes, stirring every 5 minutes. Remove and let cool.

Prepare the Pan

1. Butter and flour a 10.5 x 5.5 inch loaf pan or line with parchment paper.

Make the Banana Mixture

1. Peel bananas and mash in a medium bowl. Add homemade or store-bought applesauce, Greek yogurt, eggs, and vanilla extract; mix until smooth.

Mix Dry Ingredients

1. In a stand mixer bowl fitted with paddle attachment (or large mixing bowl), combine wheat flour, toasted coconut sugar, oat flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Mix on low until combined.

Combine and Fold

1. Add banana mixture and chopped pistachios to dry ingredients. Mix on low until just incorporated. Fold in chocolate chips with a spatula.

Bake

1. Pour batter into prepared pan and spread evenly. Bake for ~70 minutes or until a thermometer reads ~206°F internally. Smaller loaf or muffin pans may require ~45 minutes.

Rest

1. Let banana bread rest completely before slicing to develop the best texture.

Nutrition

Calories: 1838kcalCarbohydrates: 349gProtein: 57gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 3380mgPotassium: 3415mgFiber: 42gSugar: 76gVitamin A: 261IUVitamin C: 32mgCalcium: 617mgIron: 16mg

Notes

Storage: Once fully cooled, wrap the loaf tightly or keep in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or slice and freeze for up to 3 months, thaw at room temperature or warm slices in a toaster oven.

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