What's the difference between banana bread and banana nut bread?

They're the same quick bread, the only difference is the nuts. Banana nut bread is simply banana bread with nuts folded into the batter. This version leans on toasted pistachios and pecans for a double hit of nutty flavor and crunch.

What are the best nuts for banana bread?

Pistachios, pecans, and walnuts all work beautifully. This recipe pairs toasted pistachios with pecans, but you can use whichever you have. Toast them first for the deepest flavor, and keep any nuts you scatter on top raw so they don't over-brown as the loaf bakes.

Can you use pecans instead of walnuts in banana bread?

Yes. Pecans, walnuts, and pistachios are interchangeable in banana bread, so you can swap in equal amounts of whatever you like or have on hand. This recipe already uses pistachios and pecans, but walnuts would work in their place.

How many nuts should you add to banana bread?

Just under a cup of nuts spread between two loaves total keeps the loaf nutty without weighing down the crumb, since nuts pull moisture from the batter. See the recipe card for the exact pistachio and pecan amounts.

Pistachio Banana Bread Recipe (Pistachio-Pecan Nut Bread)

Description

If you already love our classic banana bread, this pistachio banana bread is about to become your new favorite. Toasted Sicilian pistachios and Southern pecans run through every slice, with more pistachios scattered over the top, and no fancy ingredients needed! Slice it as is, or toast a piece with a scoop of ice cream.

Ingredients

Units

2 cups all-purpose flour (260g)*see notes for correctly measuring flour below
1 teaspoon baking soda (6g)
1 1/4 teaspoon Diamond Crystal kosher salt (4.5g)
1/2 cup (1 stick) unsalted butter, room temperature (113g)
1 1/2 cups pure cane sugar (or granulated sugar) (300g) *see notes for reducing sugar
3 large eggs, room temperature (150g)
2 teaspoons pure vanilla extract (8g)
1/2 cup buttermilk, room temperature (115g)*see notes for making buttermilk substitute
1 heaping cup mashed overly ripe bananas (about 2 1/2 to 3 bananas) (300g)
1/2 cup unsalted chopped toasted pistachios (60g)
1/3 cup unsalted chopped toasted pecans (40g)

For the garnish

1/4 cup chopped raw pistachios to sprinkle on top, or more or less to taste (30g) *alternatively, you may use 1/4 cup freeze-dried pistachios as the topping

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven to 350°F/175°C and prep the baking pans. Turn on the oven and generously butter two loaf pans (or spray with non-stick cooking spray). Add about 1/2 cup of flour to one pan and turn the pan while tapping it to coat every surface well. Tap the excess flour into the second loaf pan and repeat. Tap both pans well to remove excess flour, and set aside.
Whisk the dry ingredients. Whisk the flour, baking soda, and salt together well so everything is evenly distributed, and set aside.
Toast and chop the pistachios and pecans. Toast the nuts until just golden brown but not dark, then set aside to cool. You can use a low skillet, a 350°F/175°C oven for 8 to 9 minutes, or skip this step and use pre-roasted nuts.
Cream the butter and sugar. Using a handheld mixer (or a stand mixer fitted with the paddle attachment), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
Add the eggs and vanilla. Crack the eggs into a small prep bowl and add the vanilla. With the mixer on medium-low, add the eggs one at a time, waiting about 5 seconds between each, blending just until incorporated. All three eggs should take no longer than 15 seconds. Turn off the mixer.
Incorporate the flour mixture and buttermilk. Add about half the flour mixture to the creamed mixture and mix on low to gently incorporate. With the mixer still on, add about a third of the buttermilk, then more flour, then another third of the buttermilk, then the last of the flour, ending with the last of the buttermilk. Turn off the mixer and gently stir to finish combining.
Add the bananas and nuts. Add the mashed bananas and the cooled toasted nuts, and gently stir with a rubber spatula until just combined. Divide the batter evenly between the two loaf pans, scatter the garnish pistachios over the tops, and tap the pans on the counter about 10 times to release air bubbles.
Bake. Place the loaf pans onto a baking tray and bake for 45 to 55 minutes, or until the tops are golden brown and a cake tester (or toothpick) comes out mostly clean with a few crumbs when poked directly into the middle of each loaf. Cool the loaves in the pans for 15 minutes, then remove the loaves and place them right-side-up onto a cooling rack to finish cooling. Slice and serve once cooled. Enjoy!

Notes

Measuring the flour: For the most accurate results, spoon the flour into your measuring cup and level it off with a straight edge, or weigh it. Scooping the cup directly into the bag packs in extra flour and can dry out the loaf.

Reducing the sugar: For a less sweet loaf, reduce the sugar to 1 cup (200g). The bread will be a touch less tender but still moist.

Nut amounts: Can't decide how nutty to make your banana bread? I use 1/2 cup pistachios and 1/3 cup pecans, but you can use less. Unlike fruit, nuts pull moisture from baked goods, so too many can dry the loaf out. Use any amount you like without going over the measurements in the recipe.

Buttermilk substitute: If you don't have buttermilk, you have two easy options.

Sour milk: Add 1 tablespoon (15g) freshly squeezed lemon juice to a measuring cup and fill with enough whole milk to reach the total buttermilk called for. Stir and let it rest at least 10 minutes on the counter before using.
Homemade buttermilk from homemade butter: Chill a quart Mason jar in the freezer at least 30 minutes. Pour in very cold heavy cream, tighten the lid, and shake vigorously until the cream separates and butter forms. Strain out the butter solids; the strained liquid is buttermilk. Freeze what you don't use for pancakes, scones, waffles, or biscuits.

Storage: Wrap well and store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 4 days, or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Quick Breads
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 205
Sugar: 17g
Sodium: 188mg
Fat: 8.8g
Saturated Fat: 3.5g
Unsaturated Fat: 5.3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1.2g
Protein: 3.3g
Cholesterol: 44mg