Banana Bread with Pistachio and Orange

If you’re tired of the same old banana bread, then hold onto your hat! This banana bread with pistachio and orange will knock your socks off.

Scented with the warm spices of cinnamon and nutmeg, this luscious bread is very moist, tender and highly aromatic.

*Disclaimer – This recipe was originally published in 2011. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

With the subtle crunch of pistachio’s and the sweet added bonus of a cinnamon and sugar topping, I can certainly understand why this bread deserves a national day of recognition!

PISTACHIO-ORANGE BANANA BREAD    {PRINT THIS RECIPE}

1 stick butter, softened
1/2 cup granulated sugar (plus extra for topping)
1/2 cup brown sugar
1 cup honey
4 eggs
4 overly ripe bananas, mashed
2 1/2 cups all-purpose flour
1/2 c. whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon cinnamon (plus extra for topping)
1/2 teaspoon fresh grated nutmeg
1 tablespoon fresh orange zest
1 cup shelled pistachio’s

-Pre-heat oven to 350 degrees
-In a large bowl, cream the butter and sugars together. 
-Add the honey, eggs, and vanilla and beat until light and fluffy.
-Mix in the mashed banana and orange zest.
-Sift together the flours, baking soda, salt, cinnamon, and nutmeg.
-Stir all ingredients together until well mixed and add the pistachios
-Butter 2 loaf pans, and divide the batter equally between the two pans.
-Sprinkle tops of each loaf batter with additional sugar and cinnamon (if desired)
-Bake for 1 hour, or until a knife inserted in the center comes out clean.
-Cool 10 minutes and then remove loaves from pans to cool completely.

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Until we eat again, I hope you have a delicious day!