Pistachio Banana Bread Food

PISTACHIO BANANA BREAD

Steps:

• Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
• Combine flour, baking powder and salt in a bowl; whisk well.
• Place sugars and butter in a large bowl; mix well.
• Add eggs one at a time, beat well after each addition.
• Add bananas, sour cream, cardamom; beat well.
• Add flour mixture; beat well until a moist batter is formed.
• Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.

PISTACHIO BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease or spray 2 loaf pans.
• Layer batter and crumb mixture evenlly between the loaf pans, end with crumb mixture on top.
• Use a butter knife to marble the layers.
• Bake for 1 hour or until toothpick inserted in middle comes out clean.

PISTACHIO BREAD

Steps:

• mix first set of ingredients for the bread and pour 1/2 of the batter into 2 9x5" loaf pans.
• put layer of topping ingredients which has been well blended , then cover with remaining batter.
• bake at 350* for 45 minutes -- .

PISTACHIO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
• Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.
• Bake for 45 minutes. Cool.

PISTACHIO BREAD

Steps:

• Preheat oven to 350*F
• Grease two bread pans with a spray oil or butter.
• In a small bowl combine white sugar and cinnamon, mix well.
• Pour cinnamon sugar into loaf pan and gently shake it all around coating the bottom and sides of pan. Coat both pans..
• In a medium bowl, combine cake mix, pistachio pudding mix (dry), eggs, oil, water & sour cream.
• Add additional green food coloring if you wish for your bread to be a darker green. Mine is a lime green color, mix well.
• Batter will be very thick. Pour half the batter into each pan. Spread smoothly on top in preparation for baking.
• Bake for 45 minutes or until a toothpick inserted into the middle of the bread comes out clean.
• Let bread rest for 5 minutes before removing from pans and allowing to fully cool on a wire rack.
• Once cake is fully cooled, make icing.
• In a small bowl with a hand whisk, combine vanilla extract, almond extract & milk. Mix well.
• Add powdered sugar 1/2 cup at a time, mixing well after each addition.
• After icing is mixed pour over bread.
• Top immediately with chopped pistachios as icing will dry quickly.

CARDAMOM BANANA BREAD WITH PISTACHIOS

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
• Place sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
• Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and cardamom; beat until blended.
• Add flour mixture; beat at low speed just until moist. Stir in pistachios.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool bread completely on wire rack.

POMEGRANATE, BANANA AND PISTACHIO BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease one 9 x 5 x 3-inch loaf pan and set aside.
• Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the seed sacs. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. Measure out 1/2 cup of the seeds and set aside. (Refrigerate or freeze remaining seeds for another use.).
• In a large bowl, stir together flour, sugar, baking powder and salt.
• In a small bowl, stir together bananas, oil, milk and egg; stir into flour mixture with pomegranate seeds and the chopped pistachios just until moistened. Do not over-mix!
• Spoon batter into prepared pan. If desired, sprinkle a few whole shelled pistachios and a few additional pomegranate seeds over the batter for garnish.
• Bake for 50 to 60 minutes until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan and cool on wire rack. Store bread tightly covered, or wrap tightly in foil and freeze for up to 1 month.