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Thursday, September 30, 2010

Pomegranate Banana Bread

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Banana bread is one baked good Ryan and I never get sick of. How can we when there are so many variations? Banana Blueberry Bread, Strawberry Banana Bread, Zucchini Banana Bread, Whole Wheat Banana Bread, and many more still on my to-make list! This time around, I decided to get creative and try to make a pomegranate banana bread using more of the POM juice I was recently sent.

While the flavor of the POM juice was not particularly noticeable in this bread, it did lend a nice moistness to the loaf (not to mention some extra anti-oxidants!). Typically when I make banana bread, I accidentally (but not apologetically, ha) undercook the bread, leaving chunks of goo in the center. That wasn't the case with this bread; instead it cooked evenly throughout. Of course, I don't know whether the juice had anything to do with this. The walnuts in this were key; I think the bread would have been too boring without...so be sure to add some sort of nut to give it some crunch and texture!

Pomegranate Banana Bread
-1 cup whole wheat flour
-1 cup all-purpose flour
-1 tsp baking powder
-1 tsp baking soda
-1 tbsp wheat germ
-1/2 tsp salt
-3 small ripe bananas
-1/2 cup pomegranate juice
-1/2 cup sugar
-2 tbsp butter
-2 eggs
-1 tsp vanilla
-1/3 cup chopped walnuts

1. In a large mixing bowl, mix bananas, pomegranate juice, butter, vanilla, and sugar until smooth.
2. In a separate bowl, combine flours, baking powder, baking soda, and salt. Stir into wet ingredients just until blended. Mix in walnuts.
3. Pour batter into a greased 9 x 5 inch loaf pan. Bake at 325F for 55-60 minutes, until toothpick inserted in center comes out clean.