Banana Pistachio Yogurt Bread is a very moist and very delicious bread to enjoy.
Since I love pistachios, I though why not make bread using them? This banana pistachio yogurt bread is as addictive as eating the pistachios nuts! The use of yogurt in the recipe allows you to cut back on butter or oil in your diet.
- 3 very ripe bananas or 1 cup mashed (preferably overripe)*
- 1 cup pistachio nuts, roasted, salted, and coarsely chopped
- 1/4 cup butter, room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1 cup (8 ounces) plain yogurt**
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup old-fashioned oatmeal, ground (make a powder out of the rolled oats by putting small amounts into the blender or food processor at a time.)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven to 350 degrees F. Adjust oven rack middle position. Grease one (1) 9x5-inch loaf pan (grease bottom only of regular loaf pan or grease and flour bottom and sides on a non-stick loaf pan).
In a bowl, combined the mashed bananas and chopped pistachios; set aside.
In the bowl of your electric mixer, cream butter and sugar just until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in yogurt and vanilla extract until combined.
Remove bowl from your electric mixer and stir in flour, ground/powdered oatmeal, baking powder, baking soda, and salt until dry ingredients are moistened. Fold in the bananas/pistachio mixture.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
When done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes one (1) loaf.
* To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots. Use a potato masher, fork, or spoon to mash the bananas, leaving no chunks of banana.
** I have also substituted flavored yogurts with excellent taste results. So far I have tried apple yogurt and peach yogurt (the flavors to try are many).
Making Muffins from a Quick Bread Recipe
Same recipe – same baking time – different shape
Choose a recipe that makes about 4 cups of batter. Most quick bread recipe make approximately 4 cups of batter which will make approximately 12 muffins.
If your quick bread recipe makes two loaves, the entire recipe should yield about 8 cups of batter, from which you can make either two dozen muffins, or one loaf and 12 muffins.
A typical muffin uses about 1/4 cup of batter. Fill each well in your muffin pan about 3/4 to nearly full. Tip: A #16 ice cream scoop will give the perfect amount of dough for each muffin.
Oven temperature and time can be flexible.
Bake the muffins for approximately 20 to 25 minutes in a 400 degree F. oven or approximatelyt 25 to 30 minutes at 375 degree F. Rotate muffin tin from front to back halfway through the baking time.
A good check for doneness is to use an instant digital thermometer to test your muffins (this is what I do). The internal temperature of the muffin should be at 200 degrees F.
Remove from oven and as soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling (if desired).
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Additional Banana Bread Recipes:
Banana Nut Bread
There is a saying about lemons; “When life gives you lemons, make lemonade.” Well maybe there should be one for bananas as well – when life gives you overripe bananas, make banana bread! At least that is what I do.
Banana Oatmeal Yogurt Bread
I combined a couple of my Banana Bread recipes to create this delicious and healthy loaf of banana bread. The use of yogurt in the recipe allows you to cut back on butter. This bread is slightly heavier and denser than other banana breads. Great for breakfast!
Banana Pineapple Bread
This is a very moist and delicious tropical tasting banana bread. Very easy-to-make for your family. I made this bread a week ago and it was still moist and tasty.
Banana Yogurt Bread
This is a very moist and delicious banana bread. The use of yogurt in the recipe allows you to cut back on butter. Very easy-to-make for your family.
Blueberry Pecan Banana Bread
Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful, you will not need any butter.
Raspberry Chocolate Banana Bread
This is a family banana bread recipe that I modified reducing the amount of butter with a substitution of non-fat Greek yogurt. I also added the fresh raspberries and chocolate chips for an amazing flavor combination. It is very easy to make and so ridiculously delicious!
Sourdough Banana Bread
I slightly adapted this delicious Sourdough Banana Bread from the outstanding cookbook, Sourdough Starter. This quick bread recipe is perfect as the bread is so moist with the sweet taste of bananas, and so easy to make.
Sourdough Banana Zucchini Bread
I adapted my Sourdough Banana Bread recipe and added shredded zucchini squash to the recipe. This bread recipe is perfect as the bread is so so easy to make and delicious!
Ultimate Banana Bread
This recipe for banana bread fascinated me, as it takes 6 bananas in the recipe. Also the bananas are heated, juiced, and the juice reduced! I had never heard of this technique before, so I just had to give it a try. I very slightly adapted a few instructions in the recipe from the Cooks Illustrated Magazine, America’s Test Kitchen, Season 11.