Banana bread with raspberry and pistachio

That there is more than one way to make a dish is once again proven in the book Bananabread. It contains no fewer than 33 recipes for banana bread. This version is fresh because of the raspberries, while the pistachios add a delicious crunch.

Method

Preheat the oven to 180 degrees. In a bowl, beat the butter with the brown sugar. Add the eggs one at a time, followed by the vanilla extract. Mash the bananas and add them to the egg-and-butter mixture while continuing to beat.

In another bowl, mix the flour, pistachio powder, yeast and salt. Stir this dry mixture into the banana mixture.

Add the raspberries and carefully fold them into the batter. Toast the pieces of pistachio in a dry frying pan for 5 minutes. Add them to the batter and stir them in.

Grease the loaf tin with butter. Spoon in the batter. Place the tin in the oven for 55 minutes. Allow the banana bread to cool until lukewarm before removing it from the tin.

Bananabread
Christelle Huet-Gomez
€ 9,99
Becht