A delicious twist on classic banana bread, combining the natural sweetness of ripe bananas with the nutty crunch of pistachios. Moist, flavorful, and slightly crunchy, this bread is perfect for breakfast, a snack, or even dessert.
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Aim for about 1 to 1½ cups of mashed bananas.
Add the melted butter (or oil), brown sugar, eggs, vanilla extract, and yogurt (or buttermilk) to the mashed bananas. Whisk everything together until well combined and slightly frothy.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using). Sifting the dry ingredients helps prevent lumps and ensures even distribution.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can lead to dense bread.
Fold in the chopped pistachios and any optional add-ins like chocolate chips or dried fruit. Stir carefully to distribute them evenly without deflating the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle extra chopped pistachios on top for added crunch and visual appeal.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with aluminum foil halfway through baking.
Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as is, or toast a slice and spread it with butter, cream cheese, or a drizzle of honey.