Ingredients for Pomegranate Banana And Pistachio Bread
- ½ cup pomegranate seeds (reserved from above)
- All Purpose Flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Mashed Banana
- Vegetable Oil
- ½ cup milk
- 1 large egg
- Shelled Pistachios
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How to Make Pomegranate Banana And Pistachio Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5x3-inch loaf pan.
- In a medium bowl, gently separate the seeds from one fresh pomegranate (about 1 cup) by submerging it in a bowl of water. Remove the membrane, then drain and set aside. (Alternatively, use 1 cup of pre-packaged pomegranate seeds).
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, mash 3 ripe bananas. Add ½ cup vegetable oil, ½ cup milk, and 1 large egg. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold in ½ cup of the pomegranate seeds and ½ cup chopped pistachios until just moistened. Do not overmix!
- Pour batter into the prepared loaf pan. Sprinkle the remaining pomegranate seeds and a few whole pistachios over the top for garnish (optional).
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, store the bread tightly covered at room temperature or wrap tightly in foil and freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
51g
Fat
5g
Carbs
9g
