Vegan Pistachio & White Choc Banana Bread
Vegan Pistachio & White Choc Banana Bread
~ Fluffy banana loaf loaded with melty white chocolate and roasted pistachios ~
Banana bread has got to be one of my all time favourite bakes. It is so easy, yet so delicious. I can't even count how many times I have made my banana bread, and not once has it failed! It comes out perfect every time. This white chocolate and pistachio loaf is a version of my original Vegan Banana Bread. It is so easily customised. This may be my new favourite way to bake banana bread. Who knew that banana and pistachios go well together? Well, I know that now. Fluffy, moist, sturdy, and indulgent. You could not get a more perfect snack. And, it just happens to be vegan. Just look how beautiful it is!
Did you know that bananas are one of the world's most wasted foods? Many people believe that when banana skins go brown or black, that they can no longer be used. However, it's quite the opposite! When the skins begin to brown and the banana becomes soft and spotty, that is when it carries the most flavour. This means it's time to bake a loaf. They are so much easier to mash, and they will make your banana bread so much more delicious. This loaf is the perfect way to use up those browning bananas.
If you enjoyed this recipe, make sure to check out my other banana recipes, The Best Vegan Banana Bread and Vegan Starbucks Copycat Banana & Caramel Muffins. Don't forget to follow my instagram at butterflybakeryblog to see all of my videos, photos, and stories.
Equipment and Ingredient notes
Equipment needed:
- A large mixing bowl
- A fork / masher
- Wooden spoon / spatula
- Sharp knife
- Loaf pan
- Kitchen scales / measuring cups
- Measuring spoons
Ingredients needed:
Bananas - I usually get mine from a local fruit and veg market. Make sure to use over-ripe bananas to ensure you get the fluffiest and most flavourful loaf.
Pistachios - These are my all time favourite nuts. They taste amazing, and they look beautiful. Make sure to use roasted pistachios.
Vegan white chocolate - You can use whatever brand you prefer. I try and only buy the ones with no plastic packaging on.
Oil - I highly recommend using olive oil in baking. It's better for your health, and it brings out the flavour in your bakes. I use this in almost all of my recipes. You can also use coconut oil, or vegan melted butter. But olive oil works best.
Sugar - I use caster sugar, but granulated will work just as well. I am working on a recipe that uses either coconut sugar or maple syrup to make it refined sugar free. I have not tested it with this recipe just yet, but feel free to try and let me know how it goes!
Vegan milk - My personal favourite is oat milk. You can also use almond, soya, coconut, cashew, etc.
Vanilla - This is not necessary, but it will take your banana bread up a level. I do recommend using a high quality vanilla extract / paste for the best results.
Flour - Just like all of my sponge recipes, I use self-raising flour. This will ensure that your loaf will come out fluffy and well risen. Unlike plain flour, self-raising flour has a raising agent (baking powder) mixed in with it. However, plain flour requires you to add your own raising agent separately. Most recipes that use self-raising flour will still add extra raising agents to give it a better rise.
Baking powder - This creates a level bake and inflates the loaf creating bubbles to stop it from becoming dense and chewy. Baking powder contains baking soda and an acidic substance so it does not require you to activate it with your own separate acidic solution. It also contains a small amount of corn-starch, that keeps it from activating while it is in storage. I don't have a specific brand that I buy this from, I usually just go for the no-plastic option.
Baking soda - This is also known as bicarbonate of soda. Again, I don't buy this from any particular brand, as it doesn't make much of a difference where you buy it from. Baking soda does not contain an acid so it does require you to add in your own acidic solution, unlike baking powder. Baking soda is used for creating a light and fluffy sponge.
Step-by-step instructions:
Step one (the batter):
Place the bananas in a large mixing bowl. Mash with a fork or a masher until the texture reaches a slightly chunky puree.
Add the oil, sugar, milk and vanilla to the mashed bananas and whisk together with a whisk or a fork.
Once fully combined, the mixture will be slightly foamy. Now add your dry ingredients; flour, baking powder, baking soda, vegan choc chunks, pistachios and a sprinkle of salt (only use salt if your not using salted pistachios).
Fold in the shape of the letter 'J' carefully and slowly until the flour is fully hydrated. Try your best to not overmix the batter but still make sure there are no lumps of flour left.
Step two (baking):
Grease an average size loaf pan with vegan butter / parchment paper.
Preheat oven to 180c (conventional oven) or 160c (fan assisted oven).
Place the banana bread mixture into your greased loaf tin and smooth out with the back of a spoon or a spatula.
You can add some extra vegan chocolate chips and chopped nuts on the top before baking to make it look a little nicer.
Bang the loaf pan down on a flat surface to smooth the top for an even rise. This will also let out any extra bubbles.
Place on the top shelf of a conventional oven or the middle shelf on a fan assisted oven. Bake for 50 minutes until golden and crispy on top. You can insert a toothpick into the centre of the loaf and if it comes out clean, then the banana bread is cooked all the way through.
The History of Banana Bread
Alexandra the Great, the former kind of Macedonia, conquered parts of India in 327 BCE and it is said that he ''discovered'' bananas. However, Archaeological records indicate that the banana had been cultivated a long time before that but this was the first written record of any trace of them.
Banana bread first started to become popular in America and made its way into many American cookbooks in the 1930s. It began gaining popularity after the popularization of baking powder and baking soda in 1930. The origin of the first banana bread made is unknown, but many believe that it was created by housewives in the 18th century that were experimenting with pearlash. Home baking became popular again in the 1960s and many people realised how simple the banana bread recipe was, and the recipe began to blow up in popularity.
Banana bread was a very common recipe during the Great Depression (1929 - 1939) since it costs very little to make and uses very common ingredients.
In 2020 as the covid-19 lockdown began, the popularity of banana bread increased by 525% in the UK. Since people were very bored during the lockdown, there was a baking craze from 2020-2021. Most people were getting stocked up on food and they found themselves with many leftover bananas and flour. This is why it became extremely popular, once again.
Tips and Tricks
Measuring ingredients - It is very important to measure your ingredients precisely, so the recipe works as it is supposed to. When using measuring cups, I suggest spooning the dry ingredients into the cup, then with the back of a butter knife, smooth the top. This will make sure you have the right amount of ingredients.
Bananas - I recommend using over-ripe bananas in banana bread because it gives it a softer texture and is much easier to work with. You preferably want them to be a nice yellow colour with many brown spots on and they feel quite soft. This will also save you from throwing any un-used bananas out! I often make this recipe when our weekly bananas are running low and there are only a couple ones left, which are too ripe to eat, but absolutely perfect for a delicious banana bread.
Overmixing the batter - You really want to try your best to not overwork your batter, because it will lead to your loaf being chewy and dense rather than soft, light and fluffy. When you mix a batter too much, it overworks the gluten and crushes any air bubbles leaving you with a dense loaf.
Fun facts
- A cluster of bananas is actually called a hand, and a singular banana is called a finger.
- Bananas contain a natural chemical called 'serotonin' which makes people happy.
- The banana is actually a berry.
- Humans DNA is 50% identical to a bananas DNA.
- Bananas have been found in Egyptian hieroglyphics.
- There are over 1000 different varieties of bananas growing across the world.
- Pistachios are a part of the cashew family.
- Humans have been eating pistachios for at least 9,000 years.
~Fluffy banana bread loaded with white choc and pistachios ~
Prep time: 20 mins Serves: 8 slices Cook time: 50 mins
Ingredients:
- 3 large / 4 small over-ripe bananas
- 1/3 cup olive oil / or other neutral tasting oils (75g)
- 1/4 cup oat milk / any other plant milk (60ml)
- 1/3 cup caster sugar / or granulated (67g)
- 1 tsp vanilla bean paste / extract
- 1 + 3/4 cups self-raising flour (216g)
- 1 + 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan white chocolate chunks (140g)
- 1/2 cup chopped pistachios (110g)
Method:
Preheat your oven to 180c (conventional oven) / 160c (fan assisted oven).
Grease your loaf pan with vegan butter / oil.
In a large bowl, mash your bananas. Once mashed, add your oil, sugar, vanilla and plant milk. Whisk together until fully combined.
Now, add in your dry ingredients: flour, baking powder, baking soda, salt, vegan white chocolate and pistachios.
Fold in the shape of a 'J' with a wooden spoon / spatula until fully combined. Making sure that there are no lumps of flour without overmixing the batter.
Once the batter is ready, pour it into your greased loaf pan and smooth the top out with the back of a spoon / spatula.
You can sprinkle some extra vegan white choc chunks and pistachios on the top for a nice finish if you like.
Place on the top shelf of a conventional oven / middle shelf of a fan oven and bake for 50mins.
Once the banana bread is ready, it should be golden and slightly crispy on the top.
Let cool in its own pan to let it set fully.
Once cool, enjoy with a hot coco, coffee, tea or by itself!
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