* I’ve also tested this recipe with 1 1/4 cups of mashed banana, and it works great too, so if you have a little extra, feel free to leave it in. It may take a little longer to bake through, and you might need to tent it in foil for the last few minutes of cooking to keep it from browning too much at the edges. The final product will have a slightly less bready, more pudding-like consistency. Be absolutely sure to line the pan with parchment (see below) if you add extra banana, because the banana bread will want to stick.
** Feel free to add more orange blossom water, if you’d like. I really don’t like when there’s too much fower water, so I usually stick with 2 teaspoons, but some people prefer adding more like 1 to 2 tablespoons. I never add more than 1 tablespoon. It’s totally up to you!
*** The pistachios that are mixed into the loaf should simply be chopped, but the ones sprinkled on top should be ground (in other words, very finely chopped). You can use a food processor, a nut grinder, or simply a chef’s knife (I like to simply use the crumbs left behind from chopping the pistachios). It’s okay if there are a few larger pieces sprinkled on top, it just looks prettier with mostly ground pistachios.
**** Feel free to instead use a 9×5″ loaf pan if you’re very worried about spillage. But if you follow the recipe carefully, the batter should be viscous enough that it won’t overflow, but will instead puff up into a beautiful, tall loaf as it bakes. If you use a 9×5 loaf, check it for doneness about 5 to 10 minutes earlier. If your pan isn’t nonstick (or is very scratched-up nonstick), make a parchment sling for easy removal (butter the pan, place the sling, and add more butter to the parchment). Simply trace a butter knife around the bare sides and lift it out with the parchment flaps.