Pistachio Banana Bread w Chocolate Chips

A slice of banana bread with chocolate chips and nuts sits on a beige ceramic plate. Part of a Certified Organic food package appears in the bottom corner of the image.

Pistachio Banana Bread w Chocolate Chips

No ratings yet

This moist banana bread gets crunchy pistachios 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

Cook Time 55

Total Time 1 15

Servings: 10

Course: Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

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 Dry roasted pistachios 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

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

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

Make the Banana Mixture

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

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

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

Bake

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

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

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

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.

Tried this recipe?

Let us know how it was!