{"id":7370,"date":"2024-10-17T21:18:38","date_gmt":"2024-10-17T21:18:38","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7370"},"modified":"2024-11-14T19:17:22","modified_gmt":"2024-11-14T19:17:22","slug":"whole-banana-bread","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/whole-banana-bread\/","title":{"rendered":"Whole Banana Bread"},"content":{"rendered":"

Don\u2019t you love spotting new keeper recipes? A few days ago, I made\u00a0Zingerman\u2019s Bakehouse\u2019s<\/a>\u00a0\u201cDon\u2019t Peel Your Banana Bread\u201d from\u00a0The Washington Post.<\/a><\/p>\n

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Whole Banana Bread with Anise and Nigella Seeds<\/h1>\n

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.<\/p>\n

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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.<\/p>\n

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Tweaks I made to suit my taste preference:<\/h2>\n

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\u00a0 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!<\/p>\n

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Freeze and thaw your bananas<\/h2>\n

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.<\/p>\n

Toasting nuts and seeds intensifies their earthy flavor and improves the texture and flavor of the bread.<\/strong>\u00a0It 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.<\/p>\n

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Tips for optimal results:<\/h2>\n