Pom Banana And Pistachio Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Prepare for pomegranate season! (...from October to December!) This wonderfully moist bread has a pleasant taste. You'll be back for more! Its colorful slices dotted with red and green will look great during the holiday season! Read more ! Note: I used walnuts in the one in the photo. You need to use pistachios for the red and green... ( ...This recipe came from Ohio's Electric Co-op's Country Living.) Ingredients:
1 c. arils ( from 1 lg. pomegranate ) |
2c. all-purpose flour |
3/4 c. sugar |
2-1/2 tsp. baking powder |
1/2 tsp. salt |
2-3 bananas, mashed (1 cup) |
1/3 c. oil |
1/3 c. milk |
1 egg, slightly beaten |
1/2 c shelled pistachios (or slivered almonds, chopped) |
Directions:
1. Preheat oven to 350*
2. Grease one 9x5x3 in. loaf pan.
3. Extract arils (See below for instrucions)
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5. In a lg. bowl, stir together flour, sugar, baking powder and salt.
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7. In a small bowl stir together, bananas, oil, milk and egg;
8. Stir into flour mixture with arils and chopped nuts JUST UNTIL MOISTENED! Do not overmix!
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10. Spoon batter into prepared pan.
11. If desired, sprinkle a few shelled, whole nuts and few arils over batter for garnish.
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13. Bake for 50-60 minutes, or just until until wooden toothpick insetrted in center comes out clean.
14. Cool in pan 10 mins.; remove loaf; Cool on rack.
15. Store bread tightly covered; or wrap tightly in foil.
16. Freeze for up to 1 month.
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19. For removing arils:
20. Score fresh pomegranate and place in a bowl of water.
21. Break open the pom under water to free the the arils (seed sacs). by rolling them off the membrane. The arils will sink to the bottom of the bowl and the membrane will float to the top.
22. Sieve and put the arils in a separate bowl.
23. Reserve arils from fruit ; set aside quantity indicated in recipe.
24. Refrigerate or freeze remaining arils for another use.
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