Pomegranate and Banana Bread
- By: Marie Nightingale
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
2 1/2 teaspoons (12 mL) baking powder
1/2 teaspoon (2 mL) salt
1 cup (250 mL) mashed bananas (about 3 ripe bananas)
1/3 cup (75 mL) canola oil
1/3 cup (75 mL) milk
1 egg, lightly beaten
1 tablespoon (15 mL) grated orange rind (optional)
1 cup pomegranate arils (from 1 large pomegranate)
1/2 cup (125 mL) slivered almonds, chopped
Extra arils and almonds for garnishing (optional)
In a large bowl, stir together the flour, sugar, baking powder and salt. In another bowl, combine bananas, oil, milk, egg and orange rind, if using. Stir wet mixture into dry, being careful not to over-mix. Fold in pomegranate arils and chopped almonds. Spoon batter into a greased 9x5x3-inch (23x13x6 cm) loaf pan. Sprinkle a few arils and slivered almonds over top.
Bake at 350°F (180°C) for 1 hour, or until a cake tester inserted in centre comes out clean. Cool in pan for 15 minutes. Turn out onto wire rack, right side up, and cool completely. Wrap bread tightly to store. Can be tightly wrapped in foil and frozen for up to 1 month.
Tip: If bread browns too quickly during baking, cover top loosely with foil.