Pistachio Orange Blossom Banana Bread Recipe from Tule’s Editorial Assistant, Jenny!

Delicious recipes straight from the kitchens of your favorite Tule authors.

Through the holiday season, we will be featuring family recipes from members of the Tule office!

Today’s featured recipe is Pistachio Orange Blossom Banana Bread from Tule’s Editorial Assistant, Jenny.


Anyone who knows me, knows I love pistachios… and that I have rarely finished a bunch of bananas without one of them turning brown. So put them together and you get Banana Nut Bread. – Jenny

Yield: 1 medium loaf
Active time: 15 minutes
Total time: 1 hour and 15 minutes

Ingredients

  • 1 to 1 1/4 cup mashed banana from 3 very overripe bananas
  • 3 tablespoons melted unsalted butter
  • 1/4 cup olive oil (not extra virgin olive oil; feel free to substitute more butter, or another neutral-flavored oil)
  • 2 room temperature eggs
  • 2 teaspoons orange blossom water **
  • 1 cup sugar
  • 1/2 teaspoon fine sea salt
  • 2 cups sifted flour (about 1 3/4 cups unsifted)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped raw pistachios

 

Instructions

  1. Preheat the oven to 350° F.
  2. Butter a 8×4″ loaf pan. (I use the Magic Meatloaf Pan I bought off TV)
  3. In a medium mixing bowl, whisk the mashed bananas together with the melted butter and olive oil until very well combined. Add the eggs, orange blossom water, sugar, and salt, and whisk together until the whole thing is completely incorporated.
  4. In a large mixing bowl, combine the flour, baking soda, and baking powder, and then pour in the pistachios.
  5. Add the wet mixture to the flour mixture and stir to combine. Do not over-mix (stop mixing as soon as there are no large lumps).
  6. Spoon the mixture into the loaf pan.
  7. Sprinkle the top with the ground pistachios.
  8. Bake for about 1 hour. Start checking for doneness after about 50 minutes, by inserting a toothpick or wooden skewer into the center of the loaf. If it comes out with batter, it needs more time, but if it comes out with just some crumbs, it’s ready to take out.
  9. Remove from the pan and cool on a rack for at least 30 minutes before cutting and serving.

 

As a third-generation Jayhawk, Jenny bleeds crimson and blue. She graduated from the University of Kansas with a BS in Journalism and worked several years in college sports editing and public relations. She joined the Tule team in the summer of 2018 and finds the steamy cowboys and sweet small town stories provide a good balance to her tomboy sports obsession. Her favorite part of working at Tule is the team dynamic and being able to brag to her friends about her cool job.

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