Butteroo Banana Bread

Butteroo Pistachio Banana Bread

Moist, tender banana bread with a rich Butteroo pistachio swirl and a crunchy pistachio top. The perfect way to show off your favorite spread.

INGREDIENTS

• 3 very ripe bananas, mashed

• 2 cups all-purpose flour

• 0.5 cups granulated sugar

• 0.5 cups brown sugar, packed

• 0.5 cups unsalted butter, melted

• 2 large eggs

• 0.5 cups Butteroo pistachio spread

• 0.3 cups plain Greek yogurt or sour cream

• 1 teaspoons vanilla extract

• 1 teaspoons baking soda

• 0.5 teaspoons salt

• 0.5 teaspoons ground cinnamon

• 0.3 cups Butteroo pistachio spread, for swirling

• 0.3 cups shelled pistachios, roughly chopped

STEPS

1. Prep the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy lifting.

2. Mix the wet ingredients: In a large bowl, whisk together the 3 very ripe bananas, mashed, 0.5 cups unsalted butter, melted, 0.5 cups granulated sugar, and 0.5 cups brown sugar, packed until combined. Whisk in the 2 large eggs, 0.5 cups Butteroo pistachio spread, 0.3 cups plain Greek yogurt or sour cream, and 1 teaspoons vanilla extract until smooth and glossy.

3. Combine the dry ingredients: In a separate bowl, whisk together the 2 cups all-purpose flour, 1 teaspoons baking soda, 0.5 teaspoons salt, and 0.5 teaspoons ground cinnamon.

4. Make the batter: Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no dry streaks remain. Don't overmix — a few lumps are fine and keep the bread tender.

5. Swirl in the Butteroo: Pour half the batter into the pan. Dollop half of the 0.3 cups Butteroo pistachio spread, for swirling over it, then add the rest of the batter and the remaining 0.3 cups Butteroo pistachio spread, for swirling on top. Drag a knife through in a figure-eight to create ribbons of pistachio spread.

6. Top and bake: Sprinkle the 0.3 cups shelled pistachios, roughly chopped evenly over the top. Bake until deep golden and a toothpick inserted in the center comes out with just a few moist crumbs.

7. Cool and serve: Let the bread cool in the pan for 10 minutes, then lift it out and cool on a rack. Slice thick and, if you like, add an extra swipe of Butteroo on each piece.

NOTES

Storage: keep wrapped at room temperature for up to 3 days, or refrigerate up to a week. Freezes well — wrap individual slices and thaw as needed. For an extra-decadent version, warm a slice and add a spoonful of Butteroo on top so it melts in. Allergen note: contains tree nuts (pistachios), milk, soy, wheat, and egg.