Pomegranate Pistachio Banana Bread
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!
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.
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.
The banana bread comes together in one bowl. Mash together the banana, sugar, butter and egg.
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.
Into a loaf pan! I recommend lightly buttering the pan or spraying it with some oil.
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.
It’s a winner though!
The pomegranate pistachio banana bread has amazing texture. Give it a shot the next time you have a few lingering bananas on your counter!