Flourless Pistachio Banana Snack Loaf
A simple, flourless banana bread with pistachios that is moist, sweet, and perfect for breakfast or a snack.
Servings: 8 slices
Calories: 150kcal
Ingredients
Main Ingredients
- 2 pieces Ripe bananas, mashed well The riper, the sweeter.
- 2 pieces Eggs For structure.
- 1 cup Pistachios, chopped A mix of small bits and a few bigger pieces.
- 1/3 cup Nut butter (pistachio, almond, or peanut) For moisture and flavor.
- 1/4 cup Honey or maple syrup Optional, depending on banana ripeness.
- 1 teaspoon Baking powder
- 1 pinch Salt Enhances flavor.
- 1 teaspoon Vanilla extract Optional for flavor.
- 1 teaspoon Cinnamon Optional for extra flavor.
Optional Extras
- 1/2 cup Chocolate chips For extra sweetness.
- 1/2 cup Shredded coconut For added texture.
- 1/4 cup Chopped dates For additional sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it well.
- Mash the bananas until mostly smooth, leaving a few tiny lumps.
- Whisk in the eggs, nut butter, honey or maple syrup (if using), vanilla, and salt.
- Stir in the baking powder and cinnamon.
- Fold in the chopped pistachios, saving a spoonful for topping.
- Pour the mixture into the prepared pan and sprinkle the remaining pistachios on top.
Baking
- Bake for about 40 to 55 minutes, depending on your pan and banana moisture.
- Check doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
- Cool fully before slicing.
Notes
Store on the counter for 2-3 days, in the fridge for up to 5-6 days, or freeze slices for up to 2 months. Toast slices with yogurt for a delicious snack.