Sunday, November 16, 2008

Pomegranate Pistachio and Banana Bread

This bread is my favorite bread ever...hands down. I'm not a huge bread person in general, but oh my goodness this bread is so marvelous. The mashed bananas keep it moist, but the buttery pistachios add a nutty flavor and the darling little pomegranates add a citricy burst. Not only does this taste so wonderful, but when you open your oven door, the kitchen is filled with this overwhelming bread aroma. I had to look online how to score and de-seed a pomegranate. You chop off the tip of the pomegranate, score it in four sections (slide your knife down four sections), and put it in water where the membrane will float to the top and the seeds are easily pulled off. Here's a link just in case my instructions didn't make sense. Each slice of bread has around 162, depending on how small or large you cut it. 

1 cup arils (the pomegranate seeds. I used two pomegranates)
2 cups all-purpose flour
3/4 cup sugar
2 & 1/2 tsp. baking powder
1/2 tsp. salt
2-3 bananas, mashed (1 cup)
1/3 cup vegetable oil
1/3 cup milk
1 egg, lightly beaten
1/2 cup shelled pistachios, chopped

Preheat oven to 350 degrees. Grease one 9 x 5 x 3-inch loaf pan. In a large bowl stir together the flour, sugar, baking powder, and salt. In a small bowl stir together bananas, oil, milk, and egg; stir into flour mixture with the arils and chopped pistachios just until moistened; do not over-mix. Spoon batter into prepared pan. If desired, sprinkle a few whole shelled pistachios and a few additional arils over the batter for garnish. Bake for 50-60 min. until wooden pick inserted in center comes out clean. Cool in pan 10 min.; remove loaf from pan and cool on wire racks. Store bread tightly covered; or wrap tightly in foil and freeze for up to 1 month.