Noticing that I don't have a banana bread recipe in my tea bread collection I figure I'd better get on it. In an ideal world, this would be posted sooner than now. Catering has definitely kept me running non-stop for weeks. That said, better last minute than never!
My thoughts about banana bread are that I love the old-fashioned loaf. I'd say that it's the type my mom made when I was a kid but I think it's the type I made when I was a kid that my mom enjoyed. Store bought loaves are devoid of 'the love'; that magical ingredient that takes everything to the next level. Almost rotten bananas help, too.
Feeling the pressure of feeding 500 people last week and 500 this weekend, I need to address a new recipe and Tu B'Shevat. Forget the walnuts traditionally peppering a banana loaf. Let's go with almonds; at least I'm not allergic to those! And, let's throw in a few chopped dates. Heck, add a little honey (feel like I'm pushing the health food envelope here!)....and, where's that container of "barley malt extract" I bought? What is it anyway? Ah, Aunt Patty's brand testifies that it contains maltose, a sugar derived from barley that is absorbed into the blood stream slower. Works for me.....
Boy, does it ever. I only use enough to fulfill some weird notion of a mitzvah in my head. The loaves (yes, I ended up with 4 so I'll cut the recipe again!) are similar to what I've always made but there is a little nod, bordering on tilt of the head, to something a bit more healthy and a heck of a lot more interesting. Yum! Great color to surround with dried fruits and nuts.
This only takes 1/2 hour to whip up.....you still have time!
|Number of servings:||2 x 8" loaves|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 1/2 cup unsalted butter or margarine
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1/2 cup barley malt extract
- 1 egg
- 2 - 3 very ripe bananas (about 1/2 pound peeled weight)
- 1/2 cup milk or soy milk
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped dates
- 1/2 cup slivered or chopped almonds
Preheat the oven to 350' F.
Combine the flour, baking powder and salt set aside.
In a mixing bowl, cream the butter or margarine, sugars, honey and barley malt extract until smooth. Add egg and beat until smooth.
Mash the bananas and set aside. Add to the creamed mixture.
Add the dry ingredients and mix just until smooth.
Stir in the nuts and dates.
Pour into prepared pans. Sprinkle with sliced almonds if desired.
Bake for about 35 - 40 minutes OR until the loaf springs back when pressed with a finger. These loaves, depending on the oven, take time to bake.
When done, let rest for 10 minutes. Turn onto wire rack to cool.
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Tu B'Shevat Banana Bread
Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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