Pistachio-Orange-Banana Bread

With having aging bananas sitting on my kitchen counter for several days* (see tip that follows), I had already planned on making my banana bread today but I wasn’t necessarily planning on blogging about it, (not yet at least)… That is, until I found out that today, Wednesday February 23, 2011 is national Banana Bread Day!  Who knew??? Well then, let the celebration begin!!!  It must be fate 🙂

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

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 pistacio’s
-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.