Description
This moist banana bread uses oil instead of butter for a tender crumb, featuring a warm cardamom-orange cream cheese ribbon and crunchy pistachios.
Ingredients
Scale
- 1.25 cups mashed bananas (about 3–4 medium)
- 0.5 cup vegetable oil
- 2 large eggs, room temperature
- 0.75 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 4 ounces full-fat cream cheese, softened
- 0.5 cup powdered sugar
- 1 teaspoon ground cardamom
- Zest of 1 large orange
- 1 tablespoon fresh orange juice
- 0.25 cup shelled pistachios, finely chopped
Instructions
- Prep Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, then line it with parchment paper for easy removal.
- Combine Wet Ingredients: In a large bowl, whisk together the mashed bananas, vegetable oil, eggs, light brown sugar, and vanilla extract until smooth and uniform.
- Prepare Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to ensure even distribution.
- Fold Wet and Dry Together: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix; a few lumps are acceptable.
- Make Cardamom-Orange Ribbon: In a third bowl, beat the softened cream cheese with the powdered sugar, ground cardamom, half of the orange zest, and orange juice until smooth and creamy. Fold in 3 tablespoons of the finely chopped pistachios.
- Layer the Loaf: Spoon half of the banana bread batter into the prepared loaf pan and spread it evenly. Dollop the cream cheese-pistachio filling over the batter, leaving a small border around the edges. Carefully spoon the remaining banana bread batter over the cream cheese layer, spreading gently to cover it completely.
- Swirl and Bake: Gently insert a butter knife or skewer into the batter and make one or two large S-shaped motions to create a ribbon effect. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached (avoiding the cream cheese ribbon). If the top browns too quickly, tent loosely with aluminum foil.
- Cool and Garnish: Allow the banana bread to cool in the pan for 15 minutes before carefully lifting it out by the parchment paper overhang. Transfer to a wire rack to cool completely for at least 2 hours; slicing early will cause the ribbon to ooze and the loaf to crumble. Garnish with remaining orange zest and chopped pistachios before serving.
Notes
Use very ripe bananas (with brown spots) for the best flavor and sweetness. Ensure all ingredients (especially eggs and cream cheese) are at room temperature for optimal mixing. Avoid overmixing the batter to keep the bread tender. Cool the loaf completely (at least 2 hours) before slicing to prevent crumbling and allow the cream cheese ribbon to set.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 365 calories
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1.2 g
- Protein: 4.8 g
- Cholesterol: 41 mg
Keywords: banana bread, no butter, cardamom, orange, pistachio, quick bread, easy recipe, baking, brunch, dessert