Indulge in a healthier and flavourful twist on classic Banana Bread with this Pistachio Banana Bread with White Chocolate and added Protein. Made with wholesome ingredients, it’s super moist and packed full of a lighter pistachio spread, pistachio chunks and white chocolate chips. The best part? It’s lower in fat, sugar and calories, AND is higher in protein than it’s traditional counterparts.
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Why you will love this Pistachio Banana Bread Recipe
This Banana Bread recipe combines the sweetness of banana and white chocolate with the nutty, rich flavor of pistachio for an irresistible treat.
The best part?
It’s lower in calories, sugar and fat and is made with wholesome ingredients, making it a healthier alternative to traditional strawberry banana bread.
Not only that….
There’s added Protein: With added protein, it supports muscle maintenance and provides a more satisfying and nutritious treat.
Delicious & Unique Flavor: The unique combination of Pistachio, white choc and banana bread flavors offers a delightful and unexpected taste experience.
Versatility: It’s a versatile snack that can be enjoyed as a breakfast option, a midday snack, or a dessert.
Satisfying Sweet Cravings: It provides a satisfying way to curb sweet cravings without compromising on health goals.
Homemade Goodness: Homemade always feels more special, and knowing it’s made with healthier ingredients adds to the satisfaction.
It’s also super easy to whip up and bake and is done in under an hour.
Macros
Per Slice (10):
Calories: 185
Carbohydrates: 20g
Protein: 8g
Fat: 8g
Ingredients and Substitutions for Pistachio Banana Bread
All purpose flour – This is the main dry ingredient, you could sub for spelt flour, oat flour, gluten free flour or even buckwheat flour. However the texture may change depending on the flour used
Protein Powder- This can be subbed for equal parts flour, just use slightly less liquid. My go to protein powder for this recipe is: Vanilla Buttercream Vegan Protein from MacroMike (Affiliate discount code amb-eliyaeats to save $$$)
Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar, honey or maple syrup. If replacing with a wet sweetener, use less liquid in the batter
Cinnamon- Essential for that classic banana bread flavour
Nutmeg- Essential for that classic banana bread flavour
Baking Powder- Essential for rising and texture
Baking Soda- Essential for rising and texture
Banana- Obviously! The riper the better
Yogurt- Essential to provide moisture and thickness. I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt
Light Butter- sub for equal parts butter or oil
Egg- Adds texture, moisture and helps with the rise and fluffiness of the bread. Can be substituted for 50g extra yogurt or 25g extra oil/melted butter
Milk- this recipe uses a skim high protein milk but any milk can be used including dairy free
Vanilla- For flavour
Pistachios- chopped or crushed
White Chocolate- I prefer to use a sugar free white chocolate alternative. My go to is the Noshu White Chocolate Chips. However, any good quality white chocolate will work and you can use chocolate chips or a chocolate block and just chop into small chunks
Pistachio Spread- I use my homemade Pistachio Spread Recipe, or you can use store bought like Pistachio Papi.
Baking Tips
Use ripe bananas– Adds more sweetness and are easier and softer to mash and incorporate into the batter
Mix until just combined– over mixing strengthens the gluten and results in a more dense bread
Use room temperature eggs, milk and yogurt- This is because the wet ingredients will mix together more easily, thereby helping to create an even batter. Also ensures less mixing is required, meaning less gluten development, resulting in a fluffier and beautiful end result.
Cover with foil in the last 15-20 minutes to prevent over-browning
Let the Pistachio Banana Bread cool completely before slicing– 20-30 minutes in the pan, then onto the cooling rack to cool completely. This lets the bread completely firm up and cook inside so that when you go to cut it, it’s not a crumbly mess.
How to store Pistachio Banana Bread
Room Temperature- Store in a airtight container for 3-4 days
Refrigerator- Store in ziplock bags or an airtight container for up to 1 week
Freezer- Individually wrap each slice in foil or baking paper and add into a ziplock bag or airtight container for up to 3-4 months
Pistachio Banana Bread (With White Chocolate and added Protein)
Ingredients
- 2 Ripe Bananas around 240g
- 80 g vanilla or plain yogurt room temp
- 1 large egg room temp
- 20 g light or normal butter melted
- 75-100 ml milk + squeeze of lemon Makes a homemade buttermilk alternative, can use light milk, dairy free etc
- 1 tsp vanilla extract
- 60 g granulated sweetener Natvia, Stevia, or normal white sugar
- 160 g all purpose flour
- 40 g vanilla protein powder *see notes
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 30 g shelled pistachios chopped, reserve some for topping
- 40 g sugar free white chocolate chips or normal sugar chocolate chips/chunks
- 70-80 g pistachio spread *see notes for homemade pistachio spread recipe
Instructions
- Preheat the oven to 180°C (350°F).
- In a medium bowl, mash the ripe bananas and mix with melted butter, yogurt, egg, milk, sweetener and vanilla extract until well combined.
- Sift through the flour, protein powder, baking powder, baking soda, cinnamon, and nutmeg and gently fold with a spatula until combined. Stir in the chopped pistachios and white chocolate chips.
- Pour half of the banana bread batter into the prepared loaf pan. Add one-third of the pistachio spread and swirl it into the batter. Repeat with the remaining batter and another third of the pistachio spread. Top with the reserved chopped pistachios.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely in the pan.
- Once cooled, drizzle the remaining pistachio spread over the top. Slice into 10-12 servings and enjoy!
- Extra Tips:*For an extra indulgent twist, add more white chocolate chips on top before baking.*This banana bread is great for meal prep! Store slices in an airtight container for up to 5 days or freeze for up to 3 months.
