Fairy’s Citrus Grove Pistachio Walnut Banana Bread
This post may contain affiliate links, please see our privacy policy for more information.
A fantastical twist on my favorite banana bread recipe, this extra moist loaf is the perfect treat to enjoy after a frolic through the fairy's citrus grove! With creamy walnuts, sweet pistachios, and a touch of lemon flavor this is without a doubt the best banana bread recipe.
savoring winter citrus:
Spring is right around the corner, but we are still in the final days of winter when citrus fruits are at their peak. Did you know that the ideal season for oranges, clementines, and lemons is from December through April? Blood oranges are some of my favorite citrus fruits to bake with in the winter, especially in February and March when I am usually dreaming of spring. This delightful banana and walnut loaf combines the special flavors of orange and lemon with a beautiful fresh flavor!
gathering ingredients to make pistachio walnut Banana Bread:
To make this pistachio walnut banana bread recipe, you will need a few key ingredients to really bring out the flavors. This moist and fluffy banana bread recipe is my favorite, and I have been using it for over a decade to make a wonderfully structured yet soft loaf of banana bread several times a year!
Ripe Bananas. Of course, to make banana bread you will need bananas! The best bananas to use are those that are overly ripe. The browner, the better, I say! This ensures that all of that delicious banana flavor comes out in the final bake.
Orange & Lemon Juice. For this recipe, I used a combination of fresh orange and fresh lemon juice. If you want, you can choose one or the other to stick with.
Pistachios. You don’t need very many, but the pistachios really help to elevate the overall flavor of this banana bread. You can also choose to omit the nuts, if you prefer!
Walnuts. Similarly to the pistachios, the walnuts give the final bread some delicious texture and a creamy flavor.
Buttermilk. Buttermilk gives this banana bread some lift. Helping to activate the baking soda, it also gives the loaf some tangy acidic flavor.
Baking Soda. Baking soda is the leavener for this recipe, helping the banana bread to become big and fluffy!
can i bake this in a different pan?
Absolutely! This easy banana bread recipe makes a wonderful banana cake as well as banana bread muffins, especially with a dollop of cream cheese frosting.
This moist and fluffy banana bread recipe bakes in a 9 x 5-inch (23 x 13-cm) loaf pan for about 60 to 65 minutes.
You can also bake this bread in an 8-inch (20-cm) cake pan for about 35 to 40 minutes.
If you would prefer to make muffins, it bakes in a standard muffin tin for about 35 to 40 minutes.
how to make pistachio walnut banana bread:
Step One: Sift together the flour, baking soda, baking powder, and salt.
Step Two: Cream together the butter and sugar until light and fluffy.
Step Three: Add the remaining wet ingredients to the bowl; eggs, bananas, buttermilk, orange juice, lemon juice, lemon zest, and vanilla.
Step Four: Fold in the dry ingredients and the nuts.
Step Five: Spread the batter evenly in the prepared baking pan and sprinkle with more chopped nuts. Bake the loaf for about 1 hour at 350° F (191° C).
final thoughts:
I had such fun coming up with this fairy inspired banana bread recipe! It has been absolutely lovely leaning into more fantastical recipes lately, and I am just feeling incredibly inspired by the new season unfolding both outside and in my creative journey. I hope that you are enjoying it, too! It feels very much like the old blog days when I would share herbal folklore and plant recipes.
While I look forward to spring and more plant magic, I will sit back and relax with a cup of hot tea and this delicious loaf of walnut and pistachio banana bread. Enjoy, Dear!
xoxo Kayla
watch me make pistachio walnut banana bread:
Fairy Citrus Grove Pistachio Walnut Banana Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (116 g) salted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 ml) mashed banana, about 2 to 3 ripe bananas
- 1/2 cup (120 ml) buttermilk
- 2 tbsp (30 ml) fresh lemon juice
- Zest of 1-2 lemons
- 1 tsp vanilla extract
- 1/3 cup (34 g) chopped pistachios, divided
- 1/3 cup (44 g) chopped walnuts, divided
- Whipped butter, for serving
Instructions
- Preheat the oven to 350° F (191° C). Grease and flour a 9 x 5-inch (23 x 13-cm) loaf pan. Set this aside for now.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set this aside for now.
- Then, in a large mixing bowl or standing electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes. Then, beat in the eggs until fully incorporated, about 2 minutes. Stir in the mashed bananas, buttermilk, lemon juice, lemon zest, and vanilla until well combined.
- Slowly begin to add the dry ingredients to the wet ingredients, folding them in gently until there are no longer any dry bits or lumps, about 3 to 4 minutes. Being careful not to over-mix, fold in 1/4 cup (25 g) of the pistachios and 1/4 cup (32 g) of the walnuts until they are distributed evenly in the batter.
- Spread the batter evenly in the prepared baking pan. In a small bowl, mix together the remaining pistachios and walnuts. Sprinkle the top of the batter with the mixed nuts.
- Bake the bread for about 55 to 65 minutes or until a knife inserted in the center comes out clean. Let the bread rest in the pan for about 10 to 15 minutes, then remove it from the pan the let it finish cooling on a wire cooling rack. Slice and serve at room temperature with a dollop of whipped butter.
Nutrition Facts
Calories
428Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
