If you're looking for a way to use up overripe bananas, this Salted Pistachio Chocolate Marble Banana Bread is about to become your new favorite! Featuring our  Salted Pistachio nut butter it's made with wholesome ingredients like oat flour, maple syrup, and flax egg—making this gluten-free loaf the perfect option for breakfast, afternoon snacks, or dessert.

Why You'll Love This Recipe

• Naturally gluten-free (made with oat flour)
• Dairy-free and refined sugar-free
• Rich chocolate marble swirl in every slice
• Made with our brand new Salted Pistachio nut butter for that rich, nutty flavor
• Perfect for meal prep, breakfast, or an afternoon treat

Frequently Asked Questions

Can I make this recipe vegan?

Yes! This recipe is already dairy-free and uses a flax egg instead of a traditional egg, making it completely vegan if you use dairy-free chocolate chips.

Can I substitute another flour?

Oat flour provides the best texture for this recipe. If substituting another flour, you may need to adjust the liquid ingredients since different flours absorb moisture differently. We recommend brown rice flour or a gluten-free flour blend as an alternative.

Can I freeze banana bread?

Absolutely. Wrap individual slices or the entire loaf tightly and freeze for up to 3 months. Thaw at room temperature or warm gently before serving.

Salted Pistachio Chocolate Marble Banana Bread

Ingredients

• 3 large ripe bananas, mashed
• ¼ cup Ground Up Salted Pistachio Nut Butter
• ⅓ cup unsweetened almond milk
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1½ cups oat flour
• 2 tablespoons cacao powder
• ¼ cup chocolate chips

Instructions

1. Preheat your oven to 350°F. Line a loaf pan with parchment paper or lightly grease it with coconut oil.
2. In a large mixing bowl, whisk together the mashed bananas, Salted Pistachio Nut Butter, almond milk, maple syrup, vanilla extract, and prepared flax egg until smooth.
3. Add the baking soda, baking powder, salt, and oat flour. Stir until just combined—be careful not to overmix.
4. Transfer half of the batter to a separate bowl. Stir in the cacao powder and chocolate chips until evenly incorporated.
5. Alternate spoonfuls of the plain batter and chocolate batter into the prepared loaf pan until all of the batter has been used.
6. Using a toothpick or butter knife, gently swirl the two batters together to create a marbled effect.
7. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for about 30 minutes before transferring to a wire rack. Slice and enjoy!

Tips for the Best Banana Bread

• The riper your bananas, the sweeter and more flavorful your loaf will be.
• Don't overmix the batter—this helps keep the bread soft and tender.
• Let the banana bread cool completely before slicing for the cleanest cuts.
• Store leftovers in an airtight container for up to 3 days at room temperature or freeze slices for up to 3 months.