Pistachio Cherry Banana Bread

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Pistachio Cherry Banana Bread is a unique twist on a classic. Discover the secret ingredient that makes this banana bread so moist and delicious.

banana bread with wooden spoons and sugar bowl on napkin
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What Makes This Recipe Special?

You know the feeling…a craving that comes over you to create something magical from something downright pitiful. That’s exactly how I feel every time I see bananas turning brown. Gone is the fruit of their youth. They need resuscitation.

Banana Bread to the rescue! I’ve often wondered how this idea came to be. Who would think to turn a bunch of brown bananas into something so glorious?

banana bread made with pistachios and cherries on a floral cloth with wooden spoons on side

The Secret Ingredients

Enter sour cream…the magical, mystical ingredient that makes everything sassy in the south. Want your cornbread to be more moist? Add sour cream. Make the best chicken pot pie in the world? Add sour cream. Impress your friends with banana bread? You guessed it…add sour cream.

To balance out everything, I decided to bake this banana bread with pistachios. I mean, I’ve baked it with walnuts, pecans and chocolate chips. Why not try pistachios? And why not add some dried cherries just because I love them? Pistachio Cherry Banana Bread is a treat you won’t forget.

How to Make It

Grease and flour a glass or metal loaf pan. In a mixing bowl, cream butter and sugar together until well blended. Add eggs and vanilla. Beat well.

Mash ripe bananas, then slowly add to mixing bowl. Add sour cream and mix until just incorporated. In a separate bowl, combine dry ingredients together. Gradually add dry ingredients to wet mixture on slow speed. Try not to over mix.

banana bread batter in a glass dish on a floral napkin

Stir in pistachios and dried cherries. Pour into 9 X 5 greased loaf pan. Bake at 350 degrees for at least 1 hour. In my oven, it takes 1 hour and 15 minutes.

Test by inserting a toothpick in middle. Continue baking if it doesn’t come out clean. Let banana bread cool for at least 1 hour before cutting.

How Do You Get Bananas to Ripen Quickly?

If you need to make banana bread right now and don’t have ripe bananas, try this trick. Line a sheet pan with aluminum foil and place the bananas on it with their peelings intact. Warm the bananas in a 275 degree oven until they turn black.

Take the bananas out of the oven and let them cool on the sheet pan until they’re easy to handle. Guess what? Now you have mushy, ripe bananas!

More Breads You’ll Love

Recipe Card

banana bread with wooden spoons and sugar bowl on napkin

Pistachio Cherry Banana Bread

Sour cream makes this banana bread really moist, and adding pistachios plus dried cherries puts it over the top!
5 from 3 votes
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 459kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • ½ cup butter softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3 over ripe bananas mashed
  • ¼ cup sour cream
  • 2 cups all purpose flour
  • ½ tsp. baking soda
  • 1 ½ tsp. baking powder
  • ½ teaspoon salt
  • ½ cup shelled pistachios
  • ½ cup dried cherries chopped

Instructions

  • Preheat oven to 350 degrees.
  • Grease and flour a glass or metal loaf pan.
  • In a mixing bowl, cream butter and sugar together until well blended.
  • Add eggs and vanilla.  Beat well.
  • Mash bananas, then slowly add to mixer.  
  • Add sour cream and mix until just incorporated.
  • In a separate bowl, combine dry ingredients together.
  • Gradually add dry ingredients to wet mixture on slow speed.
  • Try not to over mix.
  • Stir in pistachios and dried cherries.
  • Pour into 9 X 5 greased loaf pan.
  • Bake at 350 degrees for at least 1 hour.  In my oven, it takes 1 hour and 15 minutes.
  • Test by inserting a toothpick in middle. Continue baking if it doesn't come out clean.
  • Let banana bread cool for at least 1 hour before cutting.

Notes

  • Add 1/2 cup chocolate chips and 1/2 cup walnuts instead of pistachios and cherries if you wish, or leave out the extras all together!  

Nutrition

Calories: 459kcal | Carbohydrates: 69g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Sodium: 460mg | Potassium: 337mg | Fiber: 3g | Sugar: 37g | Vitamin C: 4mg | Calcium: 117mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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14 Comments

  1. Sounds yummy! Would never have thought to use pistachios. Great idea.

    And speaking of sour cream, I look forward to a cornbread recipe soon. I sure miss my mom’s buttermilk cornbread she made every single night for dinner.

    1. Oh, LeAnne…I’ve got a great sour cream cornbread recipe! Hope to make that soon! 🙂

  2. Oh maaaan…3 of my favorite things in one bread. I love LOVE pistachios and cherries. Bananas too? Kill me now.

    1. Hi Marilyn. I tested this recipe without soaking the cherries, but you could try it if you like! It worked well without. 🙂

  3. 5 stars
    This was a great take on a typical classic, which was welcome since I feel like I have to make banana bread every week to use up ripe bananas, and I would never have thought of this combination. I did throw some chocolate chips and a little cinnamon in too, but otherwise stuck to the recipe. It was moist, and delish!

    1. Thanks Darla! I’m so glad you tried this recipe and liked it! 🙂 Love your idea about adding chocolate chips and cinnamon. I’m gonna try that!

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