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    You are in: Home / Baking / Pomegranate, Banana and Pistachio Bread Recipe
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    Pomegranate, Banana and Pistachio Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Lynne the Pirate Queen's Note:

    We love banana bread, so I'm always on the lookout for new and different recipes. Although I haven't tried this one yet, this bread recipe from the Pom Wonderful website looks so good I just had to share it! NOTE: You can save time and work by using packaged pomegranate seeds, available in some grocery stores (such as Trader Joe's) in the refrigerated produce section.

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    Ingredients:

    Serves: 16

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease one 9 x 5 x 3-inch loaf pan and set aside.
    3. 3
      Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the seed sacs. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. Measure out 1/2 cup of the seeds and set aside. (Refrigerate or freeze remaining seeds for another use.).
    4. 4
      In a large bowl, stir together flour, sugar, baking powder and salt.
    5. 5
      In a small bowl, stir together bananas, oil, milk and egg; stir into flour mixture with pomegranate seeds and the chopped pistachios just until moistened. Do not over-mix!
    6. 6
      Spoon batter into prepared pan. If desired, sprinkle a few whole shelled pistachios and a few additional pomegranate seeds over the batter for garnish.
    7. 7
      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.

    Ratings & Reviews:

    • on February 22, 2010

      55

      Wow, this was really delicious. The batter is super thick and dry, but no worries, it bakes up fine. I LOVED the pistachios in it, and the pomegranates give it something a little bit different, which was nice. I always cut the sugar back 25% in recipes, so did that here. I also subbed half of the oil with applesauce. Yummy loaf!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2009

      55

      This is a truly delightful surprise! As I tagged it for Healthy Choices 2008 I "healthed" it up a little, using 1/2 AP flour and 1/2 oat flour, and only 1/2 c sugar. I made it for a party, and it was devoured by all (especially kiddos). I will mention that I made it two days in advance and kept it in foil in the fridge, which did no harm that I could see. Thanks, Lynne, for a truly yummy keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pomegranate, Banana and Pistachio Bread

    Serving Size: 1 (67 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 184.5
     
    Calories from Fat 63
    34%
    Total Fat 7.0 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 12.3 mg
    4%
    Sodium 153.6 mg
    6%
    Total Carbohydrate 28.0 g
    9%
    Dietary Fiber 1.6 g
    6%
    Sugars 12.9 g
    51%
    Protein 3.3 g
    6%

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