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