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, especially when I saw bread recipes posted on POM’s website.
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!
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!!!!
For the full recipe for Pomegranate-Banana Bread, click here!
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