I created this recipe during the Covid-19 quarantine. For some reason, I always had over-ripened bananas in the fruit bowl, waiting to be transformed into something comforting. I added pistachios because a dear friend sent me a large tub of Bronte Sicilian pistachios from around Mt. Etna. Bronte Pistachios have a violet hue, are a bit smaller, and are quite a lot sweeter than your average green pistachio. Most Italian online markets carry these tasty gems. The addition of rosemary was a pure curiosity with a successful outcome.
To make this vegan-friendly, substitute the eggs for flax eggs, or a vegan egg replacement.
See ingredients, directions and pairings.
3 Over-Ripe Bananas, mashed (I like to keep some chunks for texture)
1/2 cup Whole Wheat Flour
1/2 cup All-Purpose Flour
1/2 cup Pistachios, crushed coarsely (I used a baggie and a rolling pin and smashed away)
1/2 cup Sugar (I use Swerve, it is sweet like sugar with the Stevia after taste)
2/3 cup EVOO
2 Eggs, beaten
1 tablespoon Instant Espresso Powder
1 teaspoon Fresh Rosemary, finely chopped
1 teaspoon Ground Cinnamon
1 teaspoon Vanilla Extract
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
Pinch of Maldon Sea Salt Flakes, sprinkle on top after loaf has cooled