I’ll never forget when my grandma first introduced me to the magic of rosewater. She used to add a splash to her tea, claiming it brought a little bit of sunshine to even the gloomiest days. This Rosewater Pistachio Gluten-Free Banana Bread is my tribute to those memories. It’s moist, fragrant, and packed with delightful flavors that dance on your taste buds. Plus, it's gluten-free, so everyone can enjoy a slice!
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This isn't your average banana bread. The combination of rosewater and pistachios elevates it to something truly special. The almond flour keeps it wonderfully moist and gluten-free, while the rosewater adds a delicate floral note that complements the nutty pistachios perfectly. It’s the kind of bread that makes you want to curl up with a good book and a warm cup of tea (or coffee, if that's your jam).
I know, I know, baking can seem intimidating. But trust me, this recipe is incredibly simple. Even if you're a beginner baker, you can totally nail this. Just follow the steps carefully, and don't be afraid to get a little messy. After all, the best memories are often made in the kitchen, surrounded by flour and the sweet smell of baking. Speaking of messy, remember that time my brother tried to bake cookies and set off the smoke alarm? Good times!
Required Equipments
- Mixing Bowls
- Measuring Cups and Spoons
- Loaf Pan
- Parchment Paper
- Electric Mixer
- Spatula
Rosewater Pistachio GF Banana Bread: Frequently Asked Questions
Rosewater Pistachio GF Banana Bread
Indulge in the exquisite flavors of Rosewater Pistachio Gluten-Free Banana Bread! This moist, fragrant, and gluten-free loaf is easy to make and perfect for any occasion, combining ripe bananas, delicate rosewater, and crunchy pistachios for a delightful treat.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang on the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth. Seriously, the riper the better. We're talking almost black here.
- Add the melted coconut oil, eggs, vanilla extract, and rosewater to the mashed bananas. Whisk everything together until well combined. That rosewater scent is just divine, isn't it?
- In a separate bowl, whisk together the almond flour, baking soda, baking powder, salt, and cinnamon. Make sure there aren't any clumps!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few streaks of flour are okay at this stage.
- Gently fold in most of the chopped pistachios, reserving some for topping.
- Pour the batter into the prepared loaf pan and sprinkle the remaining pistachios on top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep a close eye on it, ovens can be tricky beasts.
- If the top starts to brown too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking. Nobody wants a burnt top!
- Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents it from falling apart.
- Slice and serve! Enjoy this delightful Rosewater Pistachio Gluten-Free Banana Bread with a cup of tea or coffee. Or just devour it straight, I won't judge.
📝 Notes
- For a richer flavor, use brown butter instead of melted coconut oil. Just be sure to let it cool slightly before adding it to the wet ingredients.
- Add a pinch of cardamom for an extra layer of flavor. It pairs beautifully with the rosewater and pistachios.
🍎 Nutrition
Calories: 220 kcal
Protein: 5g
Fat: 13g
Carbohydrates: 25g
Fiber: 3g
Calcium: 50mg
