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Pomegranate, Banana And Pistachio Bread

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Ingredients

Adjust Servings:
1 cup pomegranate seeds
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed banana (2-3 bananas)
1/3 cup vegetable oil
1/3 cup milk
1 egg, lightly beaten
1/2 cup shelled pistachios or 1/2 cup slivered almonds, chopped
pomegranate seeds (for garnish) (optional)
shelled pistachios (for garnish) (optional)

Nutritional information

184.6
Calories
63 g
Calories From Fat
7.1 g
Total Fat
1.1 g
Saturated Fat
12.3 mg
Cholesterol
153.7 mg
Sodium
28.1 g
Carbs
1.6 g
Dietary Fiber
12.9 g
Sugars
3.3 g
Protein
67g
Serving Size

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Pomegranate, Banana And Pistachio Bread

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    Cuisine:

    Wow, this was really delicious. The batter is super thick and dry, but no worries, it bakes up fine. I LOVED the pistachios in it, and the pomegranates give it something a little bit different, which was nice. I always cut the sugar back 25% in recipes, so did that here. I also subbed half of the oil with applesauce. Yummy loaf!

    • 90 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Pomegranate, Banana and Pistachio Bread, We love banana bread, so I’m always on the lookout for new and different recipes Although I haven’t tried this one yet, this bread recipe from the Pom Wonderful website looks so good I just had to share it! NOTE: You can save time and work by using packaged pomegranate seeds, available in some grocery stores (such as Trader Joe’s) in the refrigerated produce section , Wow, this was really delicious The batter is super thick and dry, but no worries, it bakes up fine I LOVED the pistachios in it, and the pomegranates give it something a little bit different, which was nice I always cut the sugar back 25% in recipes, so did that here I also subbed half of the oil with applesauce Yummy loaf!, Wow, this was really delicious The batter is super thick and dry, but no worries, it bakes up fine I LOVED the pistachios in it, and the pomegranates give it something a little bit different, which was nice I always cut the sugar back 25% in recipes, so did that here I also subbed half of the oil with applesauce Yummy loaf!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    Grease One 9 X 5 X 3-Inch Loaf Pan and Set Aside.

    3
    Done

    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.).

    4
    Done

    in a Large Bowl, Stir Together Flour, Sugar, Baking Powder and Salt.

    5
    Done

    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!

    6
    Done

    Spoon Batter Into Prepared Pan. If Desired, Sprinkle a Few Whole Shelled Pistachios and a Few Additional Pomegranate Seeds Over the Batter For Garnish.

    7
    Done

    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.

    Avatar Of Lucas Guerrero

    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

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