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Make Cranberry Pistachio Banana Bread Before Pumpkin Season Ends!

Make Cranberry Pistachio Banana Bread Before Pumpkin Season Ends
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A delicious and festive banana bread featuring cranberries and pistachios, perfect for the fall season.

Ingredients

Scale
  • 3 ripe bananas
  • 1 cup fresh cranberries
  • 1/2 cup shelled pistachios
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add the melted butter, sugar, brown sugar, eggs, and vanilla extract to the mashed bananas and mix well.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the cranberries and pistachios.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a sweeter bread, you can increase the sugar by 1/4 cup.
  • Make sure to use ripe bananas for the best flavor.
  • This bread can be stored in an airtight container for up to 5 days.

Nutrition

Find it online: https://howeats.com/make-cranberry-pistachio-banana-bread-fall-recipe/