Pomegranate, Pistachio and Banana Bread

POM Wonderful sent me a box of pomegranates. It’s pomegranate season and I have been enjoying making different recipes that incorporate pomegranates.


The holiday season is here and I welcomed it with open arms with this festive loaf.


This bread is definitely different with nutty taste of pistachios, the unique tartness of the pomegranate and the familiar scent of banana.


Pomegranate, Pistachio and Banana Bread

(recipe adapted from here)


  • 2 cups all-purpose flour  (2 cups white whole wheat flour)
  • 3/4 cup sugar (1/2 cup brown sugar)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt


  • 1 cup mashed banana (2-3 bananas)
  • 1/3 cup vegetable oil  ( I used 1/6 cup coconut oil & 1/6 cup unsweetened applesauce)
  • 1/3 cup milk (1/3 cup almond milk)
  • 1 egg, lightly beaten


  • 1/2 cup shelled pistachios chopped
  • 1 cup pomegranate seeds
  • pomegranate seeds (for garnish) (optional)
  • shelled pistachios (for garnish) (optional)


1. Preheat oven to 350F.

2. Grease one 9 x 5 x 3-inch loaf pan.

3. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 

See step by step pictures below on how to open a pomegranate.

 DSC_0089 DSC_0094

 DSC_0095 DSC_0098


4. In a large bowl stir together flour, sugar, baking powder and salt. In a small bowl stir together bananas, oil, milk and egg; stir into flour mixture with arils and the chopped pistachios just until moistened; do not over-mix.

5. Spoon batter into prepared pan. If desired, sprinkle a few whole shelled pistachios and a few additional arils over the batter for garnish.

6. 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.

(Optional – I brushed homemade pomegranate jelly on top for additional glaze).


My homemade POM Crimson Jelly.


This loaf is thick but moist. It’s not very sweet (you can add more sugar if you like a sweeter bread).


The additional toppings of red pomegranate and green pistachios looks a lot like Christmas.


Taste great paired with your morning coffee or afternoon tea.



Store until ready to serve.

 DSC_0411 DSC_0405

Do you have a traditional bread or dessert that you prepare during the holidays? I usually make brownies and cookies, but now that I have this recipe, this will definitely make it in my baking rotation.


  1. This recipe makes me giddy. Pomegranates AND pistachios? YUM. A must-try.

  2. Wow that recipe looks amazing and also so healthy. I think I’m going to have to try this one. I have yet to make my own bread so we shall see how it goes. 🙂

    • Hollie, if you don’t want to make it in bread form, you can also do muffins too. That’s what I’m going to do next time when I’m planning to give it away as gift baskets.

      Just lessen the cooking time and watch it carefully towards the end of the cooking time.

  3. This dessert is so so gorgeous- it would make a great Christmas gift. I traditionally make some sort of apple dessert (and am doing so this year). I also make tons of cookies

  4. I’ve never seen or heard of bread like this, it makes me really curious about the flavor.

  5. And no, I haven’t changed my name to Food Loving Polar EAR 😀 sorry for the typo!

  6. i love how colorful that bread is!!

  7. How fabulous are you? That bread is a beauty!

  8. This bread looks crazy good! I wish I wasn’t allergic to pistachio!

  9. Wow, that bread looks absolutely beautiful and delicious! So festive, too. 🙂

  10. That whole loaf looks like christmas!

  11. Rachel says:

    This bread is gorgeous! You made such great changes to the recipe – that’s pretty much what I would have done. I bet this would make unique french toast.

  12. What a gorgeous loaf! I love all of the flavors, and how you made it healthier too. It would make an amazing hostess gift. 🙂

  13. Coming to you via Baking is Hot. What a great presentation. I have some frozen red currants from the summer in the freezer. I might have to try this recipe with those.

  14. Just when I thought I have had it with bananas. It just got interesting again. Thanks.

  15. topcheff says:

    Just when I thought I have had it with bananas. It just got interesting again. Thanks.

  16. I am definitely going to try baking this tomorrow – I will post it on my blog (www.moreoatsplease.com) & tag you. I don’t have pomegranate on hand, so I’m thinking about using cherries and whipping up something that way. This is the first time I’ve been to your blog and it’s awesome!!!


  1. Food Porn | says:

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  3. […] donated my Pomegranate, Banana & Pistachio Bread to the bake […]

  4. […] comfort zone in my kitchen and for using my oven is usually cookies, snack bars, quick breads and […]

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