Quick Coconut Pistachio Banana Bread

You only need a few simple ingredients to make this healthy and super quick Coconut Pistachio Banana Bread. Moist, nutty and the perfect holiday snack.

Course Breakfast, Desserts

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings loaf

Calories 2768kcal

Author Richa

Equipment

Oven

Ingredients

⅓ cup Coconut Oil melted
½ cup Maple syrup / Honey
2 Eggs at room temperature
2 large Bananas over ripe, mashed
¼ cup Coconut Milk
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
½ teaspoon Salt
1 cup All Purpose Flour or Maida
¾ cup Whole Wheat Flour or Atta
½ cup Pistachios chopped
½ cup Coconut Flakes

Metric - US Customary

Instructions

Preheat oven to 165 degrees celsius. Grease and line a 9X5 inch loaf tin and set aside.
In a large bowl, whisk together coconut oil and maple syrup. Add eggs one at a time and whisk till combined. Mix in the mashed bananas and coconut milk.
Add baking soda, vanilla extract and salt to the bowl and whisk till blended. Now switch to a spatula and mix in both the flours and pistachios till just combined. It's okay if there are a few lumps but do not over mix. Sprinkle the top with coconut flakes.
Bake for 55-60 minutes till a skewer inserted in the middle comes out clean. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition