pistachio olive oil banana bread
ingredients
2 eggs, at room temperature 1/4 cup (60 ml) milk of choice 1/4 cup (60 ml) olive oil 1/2 cup (90 g) coconut sugar 1/4 cup (60 g) pistachio butter 1 tsp (5 ml) vanilla extract 1/2 tsp (2.5 ml) almond extract 2 cups (480 g) mashed overripe bananas (about 4 large bananas) 1 1/2 cups (180 g) gluten-free flour blend (i use bob’s red mill all purpose gluten free) 1/2 cup (50 g) almond flour 1 tsp (5 ml) baking soda 1/2 tsp (2.5 ml) salt
optional toppings skyr yogurt chopped pistachios extra pistachios + pistachio butter for topping pistachio butter
instructions
preheat oven to 325°f (160°c) and line a loaf pan with parchment paper.
in a blender, combine the eggs, milk, olive oil, coconut sugar, pistachio butter, vanilla, almond extract, and mashed bananas. blend until smooth.
in a large bowl, mix the gluten-free flour, almond flour, baking soda, and salt.
pour the wet ingredients into the dry and mix until just combined.
transfer the batter to the loaf pan and smooth the top.
bake for 55-60 minutes, or until a toothpick inserted comes out with moist crumbs.
let cool completely before slicing — it’s even better the next day.
add toppings of choice (if using).
#pourtoi #pourtoii #recettehealthy #recettefacile #sansgluten
If you're looking for a unique twist on traditional banana bread, this pistachio olive oil banana bread offers a fantastic blend of flavors and nutrition. Using olive oil instead of butter adds healthy monounsaturated fats, which are great for heart health. Moreover, pistachio butter not only provides richness but also adds protein and fiber, making this treat more satisfying. I’ve found that using overripe bananas is key to achieving natural sweetness and moisture without needing excessive sugar; substituting coconut sugar keeps it lower on the glycemic index too. The inclusion of both a gluten-free flour blend and almond flour ensures the bread has a nicely balanced texture—moist and tender without being too dense. One tip for success is to blend the wet ingredients until completely smooth, which helps meld the pistachio butter evenly throughout the batter. Baking at a lower temperature (325°F/160°C) prevents over-browning while the bread cooks through over the full 55-60 minutes. For toppings, I recommend adding skyr yogurt or Greek yogurt to add creaminess and extra protein, along with chopped pistachios for a pleasant crunch and enhanced nutty flavor. This bread also keeps very well and tastes even better after resting overnight, allowing the flavors to develop fully. This recipe is perfect for anyone seeking a gluten-free, dairy-free, and naturally sweetened banana bread option. Experimenting with pistachio butter adds a fresh and indulgent dimension you won't find in typical banana bread recipes. Whether for breakfast, a snack, or a healthy dessert, this combination of ingredients and flavors strikes a delicious balance of nutrition and indulgence.
