Pistachio Banana Bread

It's no secret that Dubai Chocolate has taken the world by storm, and this Pistachio Banana Bread is 100% inspired by it!

If you haven't experienced a bar of Dubai Chocolate, it has a rich milk chocolate shell, soft pistachio butter layer, and crispy, buttery pastry bits. To round out those flavors, I use rich, smooth Nutella, salted pistachios, and browned butter to carry all the beautiful flavors of the bar in a loaf of banana bread.

Ingredients

This ingredient list should look familiar. Nothing here is out of the ordinary, and this recipe takes no more than 10 minutes to whip up, even by hand. It's my favorite classic banana bread, just with a couple of mix-ins added.

Method

I like to start by browning my butter for this recipe; it gives an extra richness and nutty flavor, reminiscent of the crispy butter pastry pieces found in Dubai Chocolate bars.

Blend the butter, sugar, eggs, and vanilla together until well combined. Then add in the bananas, dry ingredients, and some of the pistachios to form the banana bread batter.

Drop the batter into a parchment-lined baking pan, swirl the Nutella over the whole loaf, and sprinkle over a few more pistachios. Then bake till a cake tester or toothpick comes out clean from the center of the loaf.

My culinary school professors would roll in their graves if they heard me tell you to slice this while warm. It was a big rule that everything had to cool to room temperature before being sliced. But I'll be damed if a slice of this bread, warm, isn't just one of the best pleasures in life.

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📖 Recipe

Yield: 8 servings

Pistachio Banana Bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

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Ingredients

• 8 tablespoons Unsalted Butter, browned and cooled
• 1 cup Light Brown Sugar, packed
• 2 large Eggs
• 2 teaspoons Vanilla Bean Paste
• 4 Bananas, very ripe
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• ¾ teaspoon Kosher Salt, Diamond Crystal
• 1 cup Salted Pistachios, save a few for topping
• ¾ cup Nutella Hazelnut Spread

Instructions

1. The night before I want to make this, I usually brown my butter so it can cool overnight, place the butter in a small saucepan, bring it to a boil over medium heat, and cook, stirring often, until browned. Keep an eye on it as it can, but QUICKLY. Alternatively, brown the butter and place it in a heatproof dish and set it in the freezer until solid again.
2. Preheat the oven to 350˚F. Coat an 8x8 baking pan with nonstick baking spray and line with parchment paper.
3. In a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, eggs, and vanilla until well combined. Add the banana and mix gently until worked in.
4. Add the flour, baking soda, salt, and pistachios to the mixer bowl and beat just until the flour is fully combined.
5. Pour the batter into the prepared pan and swirl in the Nutella. Sprinkle the reserved pistachios over the top of the surface.
6. Bake until a cake tester inserted in the middle comes out clean, about 50 minutes.
7. Remove the pan to a cooling rack and let the bread cool in the pan until room temperature.
8. The bread can be stored covered at room temperature for up to 3 days.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 601Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 77mgSodium: 377mgCarbohydrates: 78gFiber: 5gSugar: 42gProtein: 11g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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