Pistachio Orange Blossom Banana Bread

The familiar flavors of banana bread get a sophisticated makeover with the addition of two ingredients commonly found in Middle Eastern and Indian desserts: pistachio and orange blossom water. The toasty crunch of the nuts, paired with the floral aromatics, make an unexpected but delightful pairing with the tropical sweetness of bananas. Pair with a pot of cinnamon tea or homemade chai for an inspired midday snack or after-dinner treat.

6 tablespoons unsalted butter, melted plus extra for greasing the pan

1 1/2 cups mashed ripe bananas

1/4 cup olive oil

1 1/2 cups granulated sugar

3 eggs, room temperature

1 tablespoon orange blossom water

1 teaspoon kosher or sea salt

3 cups all purpose flour, sifted

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 cup chopped raw pistachios, plus 3 tablespoons, divided

Preheat oven to 350°F. Butter the inside of a 9-inch deep loaf pan.

Place the 6 tablespoons melted butter, bananas and olive oil in a medium mixing bowl, and whisk until well combined. Add the sugar, eggs, orange blossom water and salt, and whisk again until well combined.

In a separate large mixing bowl, place the flour, baking soda, and baking powder and whisk to combine. Add 3/4 cup chopped raw pistachios and stir to incorporate.

Add the banana mixture to the flour mixture and stir until just combined. Do not overmix. Spoon the mixture into the buttered loaf pan. Finely chop the remaining 3 tablespoons pistachios and sprinkle on top of the batter.

Place loaf pan in preheated oven and bake until a toothpick or wooden skewer inserted in the center of the loaf comes out with just a few crumbs, about 60-75 minutes. Allow to cool for 10 minutes, then carefully remove the bread from the pan and place on a cooling rack. Let rest at least 30 minutes before cutting and serving.