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)

Dry:

• 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

Wet:

• 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

Mix-Ins:

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

Preparation:

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.

 

 

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.

 

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.