Pistachio Chocolate Chip Banana Bread

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Line two 8 or 9-inch loaf pans with parchment, or grease them with non-stick spray.
2. Beat the softened butter, sugar and vanilla until light and fluffy. Add the yogurt or sour cream and beat for a minute, then add the eggs and beat until well mixed.
3. Pour in the maple syrup. The mixture will look separated; this is normal.
4. Whisk the flour, baking powder, baking soda and salt together, sift into the wet mixture and mix for a few minutes until combined.
5. Mash the bananas with a fork to a purée and add to the batter with the pistachios and chocolate chips. Fold gently until the batter is even.
6. Divide the batter evenly between the two pans and sprinkle extra chocolate chips on top if you like.
7. Bake at 350°F (175°C) for 60 to 70 minutes, until a toothpick inserted in the centre comes out clean. Space the pans at least 6 inches apart in the oven.
8. Leave the loaves in the pans for 5 minutes, then lift them out using the parchment and cool on a wire rack. Remove the parchment before cooling.
9. Cool for at least 30 minutes to an hour before slicing with a serrated knife. Once fully cool, wrap and store at room temperature for up to 2 days, or refrigerate or freeze for longer.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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