Pomegranate Pistachio Banana Bread

Pomegranate Pistachio Banana Bread

Homemade banana bread is always good, but this pomegranate pistachio banana bread is a notch up. You'll love this version!


Pomegranate Pistachio Banana Bread

Jump to Recipe

If there’s one thing I have drilled into my children it’s that there are no bananas too brown for banana bread: just on this side of rotten is just fine for making banana bread. If we have a stack of browning bananas on our counter, my four-year old will undoubtedly ask to make a loaf of bread over the weekend. After all, who doesn’t love a one-bowl quick stir banana bread?

This pomegranate and pistachio banana bread is a bit of a flavor upgrade on the standard, but mostly it’s a texture upgrade. Normal banana bread is good, but if you like some texture to your breads, you’ll appreciate the crunch that pistachios and pomegranate arils adds to the loaf.

There’s no better time of year to use pomegranates so it’s now or never!

Pomegranate Pistachio Banana Bread

1 loaf
Prep Time:
Cook Time:
Total Time:
Pomegranate Pistachio Banana Bread
Print Recipe

Rate This Recipe

Just a moment please...

Helpful Equipment:


Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

Homemade banana bread is always good, but this version loaded with pomegranates and pistachios is a notch up. You’ll love this version!


3 ripe bananas
1/2 cup sugar
1/4 cup brown sugar
1/3 cup melted butter
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 cup pomegranate arils
1/2 cup pistachios, chopped


1) Preheat oven to 350 degrees F. Lightly butter and dust with flour a 9×5 loaf pan.

2) In a large bowl, mash very ripe bananas with sugar. Then whisk in melted butter, sugars, and eggs.

3) In a small bowl, stir together flour, baking soda, and salt. Stir dry ingredients into wet ingredients.

4) Stir in pomegranate arils and chopped pistachios. Transfer to loaf pan.

5) Bake loaf at 350 degrees for 45-50 minutes until a tester comes out clean from the center.

6) Let loaf cool for a few minutes, then remove from pan. Serve warm or let cool completely and wrap tightly to keep fresh.

Pom Pistachio Banana Bread

These were the bananas I used for this loaf. I’ve used MUCH riper bananas in the past as well.

Banana bread
Perfect bananas!

For the add-ins, you need pomegranate arils and pistachios. You can actually buy the poms already seeded these days, but I still like to seed them myself. Just bust open the fruit in a small bowl of water and you can avoid spraying red juice all over yourself and your kitchen. Also, the white piths in the pomegranate will float and the arils will sink.

Pomegranate Pistachio Banana Bread
Loads of add-ins.

The banana bread comes together in one bowl. Mash together the banana, sugar, butter and egg.

Pomegranate Pistachio Banana Bread
Banana bread base

Then stir in the dry stuff and all the beautiful add-ins. The batter should be thick enough to support the add-ins so they don’t just sink to the bottom.

Banana Bread

Into a loaf pan! I recommend lightly buttering the pan or spraying it with some oil.

Pomegranate Pistachio Banana Bread
Ready to bake!

This loaf will probably need 50 minutes at 350 degrees F. As with all loafs like this, use a tester in the center to make sure it’s cooked through and then let it cool before slicing and serving.

Pomegranate Pistachio Banana Bread

It’s a winner though!

Pomegranate Pistachio Banana Bread

The pomegranate pistachio banana bread has amazing texture. Give it a shot the next time you have a few lingering bananas on your counter!

Pomegranate Pistachio Banana Bread


2 Responses to “Pomegranate Pistachio Banana Bread” Leave a comment

  1. Ive pinned this to try when I get home. My daughter loves pomegranate and I never know how to add it into my recipes. Ill see how she likes this one.

Join the Conversation

Your email address will not be published. Required fields are marked *