Don’t you love spotting new keeper recipes? A few days ago, I made Zingerman’s Bakehouse’s “Don’t Peel Your Banana Bread” from The Washington Post.
Whole Banana Bread with Anise and Nigella Seeds
Without a doubt the bread is a beauty, it is simple to make and your kitchen will smell like heaven! You will need two large bananas, including their peel. You read that right, bananas with their skin intact! Including the peels in baking is genius as they have a surpising amount of banana falvor, and not to mention their nutritional benefits, just make sure to use organic bananas. Apparently, banana peels are edible, though while reading the recipe the idea sounded a bit strange, but decided to try it out of curiosity.
When I pulled it out of the oven, the smell was beyond amazing! The result is a foolproof recipe that is delicious right out of the oven, straight from the fridge or warmed up the second day; it just impressed me that something so decadent can come from what we normally toss away without reasoning.
Tweaks I made to suit my taste preference:
Banana bread purists, who believe that nothing should be added to a banana bread, might disagree with me here, but believe me this bread is adaptable, and the tweaks I made are nowhere near boring. I swapped out black sesame seeds for nigella seeds, both have completely different tastes, but could see they are interchangeable in this recipe. Nigella seeds have long been a staple of cuisines around the world, used throughout the Middle East, North Africa and India, often incorporated in bread making; the tiny black seeds contain surprising health benefits, plus their sharp peppery aroma adds a broad flavor profile and an extra sensory excitement to the banana bread; pumpkin seeds boost a nutty flavor and provide a satisfying great crunch; the bread is also super flavorful with a scoop of toasted whole anise seeds that lend an adorable licorice undertone. Brief, the end result is a rich, moist and complex-flavored banana bread!
Freeze and thaw your bananas
Wash, cut off the ends of 2 bananas, stick in a plastic bag and freeze until hard, for a minimum of 8 hours. Defrost at room temperature or an overnight in the refrigerator, and they will be ripe enough to use and will make the bread strongly banana flavored, but the major reason for freezing and thawing is that the process itself tenderizes enough the flesh and peels of the bananas to be easily pureed.
Toasting nuts and seeds intensifies their earthy flavor and improves the texture and flavor of the bread. It takes just a few minutes to toast them. Separately, transfer the walnuts, anise seeds and pumpkin seeds to a dry skillet and toast just about 2-3 minutes each or until fragrant, making sure to stir to avoid burning.
Tips for optimal results:
- Use a calibrated cup to measure the flour and sugar.
- Freeze and thaw your bananas, the process tenderizes them, making them easier to be pureed.
- Avoid adding extra bananas, you don’t want a dense bread. Weigh the bananas, all you need is 320 grams / 11.2 oz
- Eggs should be at room temperature.
- Don’t overbeat the batter.
- Preheat the oven 15 minutes before popping the bread in the oven to avoid an underbaked center.
- Test for doneness, insert a toothpick in the center, if it comes out clean, your bread is done.
- Keep the banana bread in the pan to cool a bit, for 15 minutes, before inverting to a flat dish.
- Let the loaf cool down completely before storing or wrapping with cling film, to prevent the bread from getting soggy.
- Storage: This whole banana Bread with Anise and Nigella Seeds should be covered with plastic wrap, foil or an airtight container to keep it from drying out, it keeps well for 4 days on your counter at room temperature, or extend the shelf life by storing in the fridge.
Now let’s get started: First off, wash, cut off the ends of 2 bananas and stick in a plastic bag and freeze until hard. Defrost them at room temperature or an overnight in the refrigerator, and they will be ripe enough to use. Puree your dark-spotted bananas in a food processor, including their skin, until smooth and the peels are barely noticeable.
In a skillet, toast the anise seeds, pepitas and walnuts separately for about 3 minutes each to bring out their earthy flavor. Set aside. In a mixing bowl, add the flour, salt, baking soda, 2 tablespoons nigella seeds, ½ cup pepitas, anise seeds and walnuts. Stir well to homogenize.
Transfer the pureed bananas to a large bowl, and add the melted butter, eggs one at a time and vanilla. Mix well until it is just incorporated, scrape down the sides of the bowl. Add the flour mixture and mix until all ingredients are combined. Scrape the batter into the prepared cake tin and smooth the top with a rubber spatula. Mix together the remaining pepitas, nigella seeds and turbinado sugar (I used granulated sugar) and add to the top of the batter. Bake for 1 hour 15 minutes, or until you insert a toothpick in the center of the bread and it comes out clean.
Love sweet banana breads and cakes? Try these popular recipes
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Whole Banana Bread with Anise and Nigella Seeds
Description
Ingredients
- 2 cups /250 grams/ 9 oz all-purpose flour
- 2 large bananas about 340 g/ 12 oz
- 140 gram/ 5 oz unsalted butter
- 11/2 cups granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons nigella seeds black seeds, in Arabic habbat al barakah
- 3 tablespoons whole anise seeds
- 1 cup pepitas divided, half to use in the batter and the other half sprinkled on top of the bread before baking
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup walnuts roughly chopped
- 1 tablespoon turbinado sugar I used granulated sugar
- 1 tablespoon butter to grease the baking tin
- 2 tablespoons flour to dust the baking tin
Instructions
- Wash and cut off the ends of 2 bananas, stick in a plastic bag and freeze until hard, for a minimum of 8 hours. Defrost at room temperature or an overnight in the refrigerator, and they will be ripe enough to use.
- Preheat oven to 375°F / 190°C with a rack in the center of the oven.
- Puree your dark-spotted bananas in a food processor, including their skin, until smooth and the peels are barely noticeable.
- Grease an 8x4inches/ 20x10cm loaf tin with a small piece of butter, make sure to coat well, toss in 2 tablespoons flour, shake the pan to coat the bottom and sides, then knock out the excess.
- Melt butter over low heat and set aside to cool down.
- In a skillet, toast the anise seeds, pepitas and walnuts separately for about 3 minutes each to bring out their earthy flavor. Set aside to cool down.
- In a mixing bowl, add the flour, salt, baking soda, 2 tablespoons nigella seeds, ½ cup pepitas, anise seeds and walnuts. Stir well to homogenize.
- Transfer the pureed bananas to a large bowl, and add the granulated sugar, melted butter, eggs (one at a time) and vanilla. Mix well to incorporate, and scrape down the sides of the bowl. Add the flour mixture and mix until all ingredients are combined.
- Scrape the batter into the prepared cake tin and smooth the top with a rubber spatula.
- Mix together the remaining pepitas, nigella seeds and turbinado sugar (I used granulated sugar, but assuming better with turbinado) and add to the top of the batter. Bake for 1 hour 15 minutes, or until you insert a toothpick in the center of the bread and it comes out clean.
- Remove the bread from the oven and place the tin on a wire rack. Let it cool down in the tin for 10 minutes. Turn it out onto the rack, then place it right side up. Serve warm, at room temperature or even right out of the fridge. How scrumptious!
Notes
5 Comments
Your recipes always sounds great and your food looks so near, that I almost would grab a slice of your sweet through the screen! Lovely!!
Tasty and healthy recipe. Thanks for sharing.
Today i made this banana bread for my family and they all loved it
Thank you