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).
Banana Pistachio Yogurt Bread Recipe: https://whatscookingamerica.net/Bread/BananaPistachoYogurtBread.htm