Banana Bread with Pistachios

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon (ground)
• 0.5 cup Vegetable Oil (neutral flavor)
• 2 Large Eggs (room temperature)
• 0.75 cup Granulated Sugar
• 1 teaspoon Table Salt
• 1 teaspoon Vanilla Extract
• 3 Bananas (overripe, mashed; one banana left slightly firm for chunks)
• 0.5 cup Pistachios (chopped)

Instructions

1. Sift Dry Ingredients

   Place the flour, baking powder, baking soda, and cinnamon into a fine mesh sieve and sift into a mixing bowl to remove lumps.

   Time: PT5M

2. Whisk Wet Ingredients

   In a measuring pitcher combine the vegetable oil, eggs, granulated sugar, salt, and vanilla extract. Whisk until the mixture is thick, frothy, and the sugar begins to dissolve.

   Time: PT3M

3. Prepare the Bananas

   Peel three bananas. Mash two of them with a fork until smooth. Roughly chop the third banana into ½‑inch pieces and set aside.

   Time: PT5M

4. Preheat Toaster Oven

   Set the toaster oven to 325°F (163°C) and allow it to preheat while you finish the batter.

   Time: PT5M

   Temperature: 325°F

5. Combine Wet and Dry

   Make a well in the sifted dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; a few dry spots are okay.

   Time: PT2M

6. Fold in Bananas and Pistachios

   Add the mashed banana, chopped banana pieces, and chopped pistachios to the batter. Fold gently until evenly distributed.

   Time: PT2M

7. Prepare Loaf Pan and Transfer Batter

   Grease the loaf pan lightly with oil or butter and dust with a little flour. Pour the batter into the pan, smoothing the top with the spatula.

   Time: PT2M

8. Bake the Bread

   Place the pan in the preheated toaster oven and bake for 60 minutes. Check for doneness by inserting a bamboo skewer into the center; it should come out with a few moist crumbs but no wet batter.

   Time: PT1H

   Temperature: 325°F

9. Cool in Pan

   Remove the oven and let the loaf sit in the pan for 10 minutes to set.

   Time: PT10M

10. Remove and Cool Completely

    Run a thin knife around the edges, invert the loaf onto a cooling rack, and let it cool completely (about 15 minutes) before slicing.

    Time: PT15M

11. Slice and Serve

    Using a serrated knife, cut the loaf into 8 even slices. Serve warm or at room temperature with butter, if desired.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

30g

Fat

8g

Fiber

2g