Pomegranate Banana Bread

Love pomegranates? They add so much flavor and crunch in this Pomegranate Banana Bread.

Pomegranate Banana Bread by FamilySpice.com

I still have some pomegranate arils in my fridge. The last from my great pomegranate project! My kids have been eyeing the big tupperware full of ruby-red pomegranate seeds and begging to eat them. I reserved a cupful for this recipe, and fed them the rest. My hubby told me that even though he loved pomegranates before POM sent me 44 of them, he really enjoyed trying the recipes and experimenting with them in food and drink for the past month. I wanted to see what would happen when you bake with them, so I decided o make some Pomegranate Banana Bread.

For this recipe, I used my own banana bread recipe and added pomegranate arils and chopped pistachios. I swirled in some pomegranate syrup I had sitting in my fridge, too. I won’t even go on about what we did with the extra pomegranate juice we had, too!

Pomegranate Banana Bread by FamilySpice.com

I was unsure about baking these seeds. What if all the juice melts into the bread and you are left with bites of just white pomegranate seeds? I figured if that did happen, it would be like biting into the chunks of pistachios I had in the bread, as well.

I’m happy to report that even though it took an hour to bake, most of the pomegranate arils were intact. Some, after a few days, “melted” and yes, I did bite into plain white seeds. But again, they mixed in with the bread and still pretty darn tasty. This bread was fabulous right out of the oven and warm. Full of pomegranate flavor.

Maybe scones should be my next experiment? They require less baking time, which would mean more pomegranate arils would remain intact. Darn it! I knew I shouldn’t have fed the last pomegranate to those pesky kids!!!!

Pomegranate & Pistachio Banana Bread

Love pomegranates? They add so much flavor to a once ordinary banana bread. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 1/2 cup pomegranate juice
  • 2 TBS granulated sugar
  • 1 cup pomegranate arils
  • 3/4 cup pistachios, shelled & chopped
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup wheat bran
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon, ground
  • 1 cup over-ripe bananas, mashed*
  • 1/2 cup milk
  • 6 TBS butter, unsalted
  • 1 egg, large

Directions:

  1. In a small saucepan whisk over medium-high heat:
    • 1/2 cup pomegranate juice
    • 2 TBS granulated sugar
  2. Bring to boil and cook until reduced by half, about 8-10 minutes.
  3. Cool completely.
  4. Preheat oven to 350ºF.
  5. In a small bowl mix:
    • 1 cup pomegranate arils
    • 1/2 cup pistachios , shelled & chopped
  6. In a medium bowl sift:
    • 1 cup all-purpose flour
    • 3/4 cup whole wheat flour
    • 1/4 cup wheat bran
    • 1/2 cup granulated sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1/2 tsp cinnamon, ground
  7. Using a stand mixer, whisk:
    • 1 cup over-ripe bananas , mashed*
    • 1/2 cup milk
    • 6 TBS butter, unsalted
    • 1 egg, large
  8. In batches, add dry ingredients into wet, making sure everything is evenly distributed. The batter will be stiff.
  9. Gently stir in pomegranate-nut mixture by hand.
  10. Apply non-stick spray to a 9"x 5" loaf pan, and line the bottom with parchment paper.
  11. Pour half of the batter inside the pan.
  12. Drizzle half of the pomegranate syrup over the bread batter.
  13. Using a toothpick or wooden skewer, swirl pomegranate swirl into bread batter.
  14. Pour remaining bread batter into the pan.
  15. Drizzle remaining half of pomegranate syrup over the bread batter and swirl again.
  16. Sprinkle over the top of the bread with:
    • 1/4 cup pistachios , shelled & chopped
  17. Bake bread in oven for 60-70 mins., or until a toothpick inserted in the center of the bread comes out clean.
  18. Let the bread rest in the pan for 10 mins., then turn out onto a cooling rack to cool completely.

Notes:

Serving Suggestions: Great as muffins, too!

Cooking Tips: *Store over-ripe bananas in the freezer until you are ready to bake with them. Their skins will turn black, but the banana flavor is intensified. You can use them for smoothies, too.

Prep Time:

Yield: 10 servings

Cook Time:

Total Time:

Pomegranate & Pistachio Banana Bread Detail

Pomegranate Banana Bread by FamilySpice.com

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8 Responses to Pomegranate Banana Bread

  1. Roxan at #

    Beautiful bread. I love the vibrant color of the pomegranates swirling through the batter! What a lucky family you have. And 44 pomegranates? that's a ton! were you able to use them all up?

  2. "pup" at #

    The bread looks delicious!! I am curious.. Do you know how long Pomegranates will stay good in the fridge? I have some and would love to try this recipe..

  3. Unopened pomegranates can last up to one month on the counter or two months in the refrigerator

    And yes, we used up all of those pomegranates!

  4. Rita at #

    What a festive delight. I woould never have thought of make a loaf with pomegranate; bet it tastes wonderful; love your photo.

  5. Stella at #

    Pretty bread! I'm always so happy when I come home and something like this is warm on the counter. I bet your family is very pleased with you lately:)

  6. Yum!!! That looks delicious! My family loves it when we have a surplus of something, it is raspberries for us at them moment 🙂 I will have to put raspberries in your banana cake recipe 🙂

  7. Wowww what an incredible looking bread! I love how the traditional banana bread is now making its way into becoming a "base" for something more daring and adding more flavors to it.. beautiful!

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