Pistachio Banana Bread w/ Chocolate Chips

Built with Setton Farms pistachio kernels - a protein-packed twist on the classic. Their California-grown nuts bring both function and flavor here - good fat, clean protein, proper crunch.

Prep List

• Bananas x 3, ripe but not fully black

• Plain greek yogurt x 1/4 cup

• Apple Sauce x 1/4 cup

  • Apples x 3, peeled, cored

  • Butter x 4 tbsp

  • Water x 1/2 cup

  • Bay leaf x 1, whole

• Eggs x 2 large

• Vanilla extract x 1 tbsp

• Wheat flour x 2 cups

• Coconut sugar x 3/4 cup, preferably toasted 20 min in oven @ 350F

• Oat flour x 3/4 cup

• Baking powder x 1 tsp

• Baking soda x 1 tsp

• Kosher salt x 3/4 tsp

• Cinnamon x 3/4 tsp, ground

• Nutmeg x 1/4 tsp, ground or grated

• Setton Farms (@setton_farms) Dry Roasted with Sea Salt Pistachio Kernels x 1 cup, roughly chopped

• Dark chocolate baking chips x 1/4 cup

Recipe

• Preheat oven to 350F. Place sugar in baking dish and toast for 20 min stirring ever 5 min. Remove from heat and let cool.

• Line a 10.5 x 5.5 in. loaf pan or baking dish with butter and dust with flour (or use a sheet of parchment paper).

• Peel bananas and mash with apple sauce, Greek yogurt, eggs, and vanilla in a medium bowl.

• In the bowl of a stand mixer fitted with a paddle attachment combine flour, coconut sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix on low until well combined. Add in the banana mixture and pistachios then mix on low again until incorporated.

• Fold in chocolate chips and nuts with a spatula then scrape into prepared pan(s) spread into an even layer.

• Bake until well risen and golden brown, or to an internal temperature of around 206°F (~70 min for a large loaf or 45 for small).