Like I’ve said before, I make a loaf of banana bread every week for Justin to eat for breakfast (Tropical Mango Banana Bread, Lemon Poppy Seed Banana Bread) . So he’s well studied on banana bread consumption. This is his favorite banana bread recipe.
Edit: As he’s reading this he says, “This isn’t my favorite,” and I reply, “Oh so you lied?” “No, this was my favorite and then you made the lemon poppy seed one, so that became my new favorite.” So I will correct myself, this is Justin’s old favorite banana bread recipe.
Unlike my other banana bread recipes, I added yogurt to this because yogurt and pomegranate go well together. If you don’t have yogurt or have an aversion to it or something (freak) just omit it and cut the baking soda by 1/4 tsp and the all purpose flour by 1/4 cup.
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup applesauce (unsweetened)
1 orange (medium, zest and juice)
2 bananas (medium, mashed)
1/4 greek yogurt (0%)
1/2 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 tbsp cinnamon
1/4 tsp salt
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup pomegranate arils
Baking time: 1 hour
Preheat oven 350°
Cut your pomegranate (try and buy a nicer one than Justin and I managed to).
There’s a lot of nonsense on the internet about how to cut a pomegranate and what a messy endeavor it is. I have never stained an article of clothing or broken any of the arils opening a pomegranate this way so I recommend it. Cut the tip of your pomegranate off, kind of like you would a pumpkin except you barely need to push your knife through. I’m sure you’ll do a nicer job than I did.
Score the pomegranate just going through the red part of the skin.
Holding the pomegranate in both hands and with your thumps on the top part start to pull the pomegranate apart gently–it should come apart pretty easily.
Break the sections off completely and gently remove the arils as you remove more sections of the outer skin.
This whole process took less than 5 minutes with all the picture taking and I only dropped like 2 arils, so that seems a lot less messy than those whacking methods. But that’s just me.
Sift your flour, baking powder/soda, and salt together.
Whisk your sugars and applesauce together. Yes, I add applesauce to everything, get past it.
Followed by your egg.
Mash your bananas and zest/juice your orange. I like to mash by bananas with my whisk because it gets rid of the large chunks better than a fork.
Add your orange zest/juice along with the yogurt and cinnamon to your bananas.
Add half of your flour to your sugar/applesauce mixture. Don’t mix completely until the last addition to prevent over mixing.
Followed by half of your banana mixture.
Followed by the other halves.
Now you can mix all the way.
Add your 1/2 cup pomegranate arils saving a couple tbsp worth.
Add your batter to a lightly greased pan, sprinkle your remaining arils on top. If you felt so inclined you could turn some of your pomegranate arils into a syrup and swirl it on top before baking, but even typing that sentence out was more effort than I wanted to put into this banana bread. The choice is yours, I went the lazier and less sugary route.
Bake at 350° for 1 hour or until tester comes out clean.