Description

This super moist banana nut bread recipe is an easy, delicious treat perfect for creating happy memories and a hearty snack for busy weeknights. It uses a simple, foolproof method to deliver a perfectly golden, incredibly soft loaf packed with flavor, enhanced with an optional cardamom-spiced tahini swirl and pistachios.

Ingredients

Scale

3–4 very ripe large bananas, mashed (about 450 g or 1.5 cups)
250 g all-purpose flour (2 cups)
150 g granulated sugar (0.75 cup)
50 g light brown sugar (0.25 cup), packed
2 large eggs, room temperature
120 ml vegetable oil (0.5 cup), such as canola or sunflower
120 ml whole milk (0.5 cup), at room temperature
15 ml fresh lemon juice (1 tablespoon)
5 ml vanilla extract (1 teaspoon), alcohol-free
5 g baking soda (1 teaspoon)
2.5 g baking powder (0.5 teaspoon)
3 g fine sea salt (0.5 teaspoon)
75 g pistachios (0.5 cup), shelled unsalted, roughly chopped
60 g tahini (0.25 cup) for swirl
30 g powdered sugar (0.25 cup) for swirl
2.5 g ground cardamom (0.5 teaspoon) for swirl
15 ml whole milk (1 tablespoon) for swirl

Instructions

Prep Your Pan: Preheat oven to 175 C (350 F). Grease and flour a 23×13 cm (9×5-inch) loaf pan or line with parchment paper leaving an overhang for easy removal.
Mash Bananas & Make Buttermilk: In a small bowl, combine 120 ml (0.5 cup) whole milk and 15 ml (1 tablespoon) fresh lemon juice; stir and let sit for 5 minutes to curdle. In a large mixing bowl, mash very ripe bananas until mostly smooth, leaving a few small lumps.
Combine Wet Ingredients: To the mashed bananas, add 150 g (0.75 cup) granulated sugar, 50 g (0.25 cup) light brown sugar, 2 large eggs, 120 ml (0.5 cup) vegetable oil, the prepared buttermilk mixture, and 5 ml (1 teaspoon) vanilla extract. Whisk until all wet ingredients are well combined and smooth.
Mix Dry Ingredients: In a separate medium bowl, whisk together 250 g (2 cups) all-purpose flour, 5 g (1 teaspoon) baking soda, 2.5 g (0.5 teaspoon) baking powder, and 3 g (0.5 teaspoon) fine sea salt until thoroughly combined and fluffy.
Combine Wet and Dry & Add Pistachios: Pour the dry ingredients into the wet ingredients. Using a rubber spatula, mix gently until just combined, being careful not to overmix. Fold in 50 g (approximately 0.33 cup) of the roughly chopped pistachios.
Prepare Tahini Swirl & Layer Batter: In a small bowl, whisk 60 g (0.25 cup) tahini, 30 g (0.25 cup) powdered sugar, and 2.5 g (0.5 teaspoon) ground cardamom until smooth. Add 15 ml (1 tablespoon) whole milk and whisk again until pourable. Reserve 1 tablespoon of this swirl for garnish. Pour half the banana bread batter into the prepared loaf pan, then drizzle about two-thirds of the tahini swirl over it. Carefully dollop the remaining batter on top.
Swirl & Bake: Drizzle the remaining tahini swirl (except the reserved tablespoon) onto the top layer. Use a butter knife or skewer to gently swirl the tahini into the batter. Sprinkle the remaining 25 g (approximately 0.16 cup) chopped pistachios evenly over the top. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, not wet batter. If the top browns too quickly, tent with aluminum foil after 45 minutes.
Cool: Let the banana bread cool in the loaf pan on a wire rack for 15 minutes. Then, carefully lift it out using the parchment overhang or invert it onto the rack to cool completely for at least 1 hour before slicing.

Notes

Always use dark-spotted, overripe bananas for maximum sweetness and moisture. Freshly chopped pistachios provide the best flavor and vibrant color. For variations, substitute half the all-purpose flour with whole wheat flour for added fiber, or use a gluten-free blend and dairy-free milk for dietary needs. A dash of cinnamon or nutmeg (about 0.5 teaspoon) can enhance the cozy feel.

Prep Time: 25 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (80 g)
Calories: 320 calories
Sugar: 35 g
Sodium: 300 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 40 mg

Keywords: easy recipe, moist banana bread, banana nut bread, pistachio, tahini swirl, baking, homemade, snack, dessert, weeknight treat