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–+ servings
A closeup image of pistachio chocolate chip banana bread loaf, sliced; on a plate.

Pistachio Chocolate Chip Banana Bread

30 minutes prep + 1 hour cook
20 servings; 2 loaves
Hands down, the best banana bread! Pistachio chocolate chip banana bread is great anytime of the day with coffee or tea!

Ingredients 
US Customary - Metric

  • 1 cup unsalted butter, softened at room temp
  • 1/2 cup white granulated sugar
  • 2 tsp vanilla extract
  • 1 cup Greek yogurt, or sour cream
  • 4 large eggs, at room temp
  • 1 cup pure maple syrup, not breakfast syrup
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 large bananas, extra ripe, extra sweet
  • 1 1/2 cups pistachios, finely diced (salted, roasted)
  • 12 oz semi-sweet chocolate chips
  • 1/4 cup mini chocolate chips, for topping

Instructions

  • Preheat the oven to 350°F. Line two, 8 or 9-inch loaf pans with parchment paper, or spray the inside of the pans with a non-stick baking spray.

Preparing the Bread Batter:

  • Place the softened butter, sugar, and vanilla extract into a large mixing bowl. Use a hand mixer with beater attached (or a stand mixer on low speed) and cream together the butter and sugar for a few minutes, until light and fluffy.
  • Next, add the Greek yogurt (or sour cream) and mix again for a minute. Add the eggs next and mix again for a few minutes, until the eggs are well beaten.
  • Pour in the maple syrup. After adding the maple syrup, the mixture will look separated; this is okay!
  • In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Sift the dry ingredients into the wet batter, then mix for a few minutes until well combined.
  • Cut the bananas into small chunks, then place them onto a plate and use a fork to mash the bananas into a puree. Add the puree to the batter, along with the diced pistachios and chocolate chips.
  • Use a spatula to fold in the bananas, nuts, and chocolate, until the batter is uniform.

Baking Instructions:

  • Divide the prepared bread batter evenly between the two lined bread pans. Sprinkle extra chocolate chips over the top, if desired.
  • Bake the banana bread at 350°F for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Space the loaf pans apart at least 6 inches for even baking.
  • After baking, keep the bread in the pans for 5 minutes, then use the parchment paper to gently lift the bread out of the pans and onto a wire rack to cool. Remove the parchment paper before cooling.

Serving & Storing:

  • I recommend letting the bread cool for at least 30 minutes to 1 hour before enjoying. This bread is fantastic when enjoyed warm! Use a serrated knife to slice the bread.
  • Allow the bread to cool completely before storing or wrapping. Wrap the bread in plastic wrap and keep it stored at room temperature for up to 2 days. For longer storage, refrigerate or freeze the bread.

Nutrition

Serving: 1(1-inch slice) | Calories: 408kcal | Carbohydrates: 47g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 180mg | Potassium: 327mg | Fiber: 3g | Sugar: 25g | Vitamin A: 399IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 3mg