How to Use Up Ripe Bananas? Make Banana, Coconut, and Date Bread.

I wasn't gonna do it. I swear.



I was determined to get through all four posts of how to use up ripe bananas without making a banana bread. Because, really, does the world need one more banana bread recipe? After eating this banana, coconut, and Medjool date bread, I can say with certainty, Yes, it does.



Each bite of this satisfying banana bread is chock full of creamy banana, toasted coconut, crunchy walnuts, and sticky, sweet Medjool dates. Enjoy it plain or toasted with a dab of butter. Or, if you really feel like splurging, top it with a thick layer of peanut butter, because everything's better with peanut butter.



Dear Readers,

Please note that on March 1, 2009, I made a correction to the recipe below and have updated the recipe page. It should have 1 cup of low-fat buttermilk, not two. My apologies for any inconvenience this may have caused. Thanks, Bev!

Susan

Must-Make Banana, Coconut, and Medjool Date Bread
Made with fragrant toasted coconut, succulent Medjool dates, and crunchy walnuts, this is one unforgettably moist, delicious banana bread.

Print recipe only here.

1 cup lightly toasted shredded sweetened coconut
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup light brown sugar
2 large eggs plus 4 egg whites
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon pure vanilla extract
2 small very ripe bananas (about 1 cup)
1/2 cup pitted, coarsely chopped Medjool dates
1/2 cup walnuts, coarsely chopped


Position a rack in the center of the oven and preheat to 350 degrees F. Coat 1 (8 1/2 X 4 1/2 -inch) loaf pan with cooking spray.

To toast the coconut, place in a dry skillet over medium-low heat, stirring occasionally, until fragrant and lightly toasted, about 5 minutes. Set aside.

In a medium size bowl, whisk the flours, baking soda, salt, cinnamon, nutmeg, and cloves.

In a large bowl, beat brown sugar and eggs. Add buttermilk, oil, and vanilla; beat until batter is smooth. Lower the speed; add the bananas and beat briefly (it's ok if the batter has a few lumps).

Add the flour mixture to the egg mixture and mix until just incorporated. Using a rubber spatula, fold in the dates, walnuts, and toasted coconut. The batter will be thick. Pour the batter into the pan. Bake for 60-75 minutes, or until the top is a deep golden brown and a cake tester inserted into the middle comes out clean. Check the bread about halfway through. If you feel like the top is getting too brown, then tent the pan with a piece of aluminum foil and continue baking. You can also place the pan on two stacked baking sheets in the center of the oven to prevent the bottom of the bread from getting too browned.

Transfer the bread to a rack; let cool for 10 minutes, then unmold and place on a rack to cool to room temperature.


If you missed the previous three posts on how to use up ripe bananas, then you can check them out here:

Mini Banana Bundt Cakes with Sticky Maple Syrup Glaze




Comforting Banana, Oatmeal, and Raisin Cookies




Low-Fat Banana, Cranberry, and Honey Mini Muffins




Save This Page on Del.icio.us

Scones You Would Climb Up 25 Stories to Eat

You just never know what life is gonna hand you.

Sometimes it's a scone. When you're hanging on a building. On the 25th floor.



The other day I was outside on my deck snapping pictures of freshly baked Lemony Medjool Date and Pomegranate Scones, when I heard a whirring sound close by. I turned, and standing right next to me were two smiling window washer guys.

Me: "Um, Hi."

Jerry: "Hey. How's it going?"

Me: "I'm all right. You guys hungry?"

Jerry: laughing "Yeah! Whattya got?"

Me: "Freshly baked scones with dates and pomegranates."

Jerry: "Cool. Yeah, I'll have one. You know, this doesn't happen too often in my day."

Me: "Yeah, it doesn't happen too often in my day either."

And with that, Jerry selected his scones and posed for a few pics.



Lemony Medjool Date and Pomegranate Scones (Low-Fat!)

These sweet-tart scones are low in fat yet high in flavor. With bright red pomegranate arils and soft, chewy Medjool dates, they make an ideal addition to a holiday brunch.

Makes 8 scones
Print recipe only here.

1 3/4 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons Smart Balance, chilled (butter substitute)
1/4 cup non-fat cottage cheese
1/4 cup low-fat buttermilk
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1/2 cup fresh Medjool dates, coarsely chopped (about 6)
1/4 cup pomegranate arils (the edible red pieces of fruit)
1/4 cup coarsely chopped cashews or walnuts


egg wash: 1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon low-fat milk, lightly beaten
1-2 tablespoons turbinado sugar (sugar in the raw) for sprinkling on tops of scones

Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

In a small bowl, whisk cottage cheese, buttermilk, lemon zest, and vanilla; set aside.

In another bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add chilled butter (in small pieces), and mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces. Mix in dates, pomegranate arils, and nuts. Add the buttermilk mixture to the flour mixture and, using a fork, mix until just combined. Do not over mix or the dough will become leaden.

Using a floured surface, shape the dough into a disk, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into 8 triangular shaped scones. Place scones on parchment paper-lined baking sheets.

Brush egg wash over the tops of the scones and sprinkle with turbinado sugar before baking.

Bake scones for 15 minutes, rotating pans mid-way through. Bake until puffed and golden; transfer to a rack to cool.




You might also like these brunch-friendly items:


Healthy Muffins




Holiday Orange, Date, and Pecan Bread




Breakfast Egg Sandwich with Avocado and Chipotle-Mayo





Save This Page on Del.icio.us

Holiday Orange, Date, and Pecan Bread, (Plus Some Tags and a Meme)

I have been tagged by the lovely Val of More than Burnt Toast to bake bread and help raise awareness of an international charity called Breadline Africa, which Jeanne of Cooksister has brought to the attention of food bloggers.

According to Jeanne, "Blogger Bake-off was launched by Breadline Africa on Blog Action Day. The slogan is bake bread, give dough and the aim is to raise $1 million in funds to help alleviate poverty in Africa. Their plan is to convert shipping containers into locations for food production and distribution in Africa. It is hoped that these sustainable community kitchens will not only provide food such as bread and soup to those in need, but also opportunities for skills development within poor communities."

Click here to find out how to get involved.

Bloggers can download the Blogger Bake-off widget and tag five other bloggers to do the same. There is no obligation to donate money; even mentioning it on your blog will help create awareness. Here are the 5 bloggers I'm tagging. It's great if you are able to participate, but no problem if you're not.

1. Rosa of Rosa's Yummy Yums
2. Stacey of Stacey Snacks
3. Susan of Farm Girl Fare
4. Susan of Wild Yeast
5. Tanna of My Kitchen in Half Cups



Now for the bread. I am in love with succulent fresh Medjool dates, which are currently in season. Underneath their iridescent, crinkly skins is soft, sticky flesh that tastes like a mix of rich caramel, wild honey, and sweet cinnamon.

This moist, dense quick bread is chock full of dates and pecans and is laced with orange zest and a medley of spices -- a special bread for a special cause.

Did I mention it's low-fat? So if you have guests staying over for the holidays, it would be a deliciously light breakfast bread to serve the morning after a big turkey dinner.



Orange, Date, and Pecan Bread
Makes 4 mini loaves
Print recipe only here.

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 cup light brown sugar
1 tablespoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs plus 4 egg whites
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
1/2 cup orange juice
2 teaspoons orange zest
1 cup pitted, coarsely chopped Medjool dates
1/2 cup pecans

Position a rack in the center of the oven and preheat to 350 degrees F. Coat 4 (5 X 3- inch) mini-loaf pans/tins with cooking spray. Adjust the number of pans accordingly based on the size you use. Just remember, with smaller pans, baking time will be shorter; with a larger loaf pan,baking time will be longer, by about 15 minutes.

In a medium size bowl, whisk the flours, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves together.

In a large bowl, whisk eggs, buttermilk, oil, orange juice, and orange zest.

Add the wet ingredients to the dry ingredients, and using a rubber spatula, mix until just incorporated. Fold in the dates and pecans. Divide the batter evenly among the pans.

Since breads bake more quickly using small pans, bake for 25-30 minutes, or until the cakes are a deep golden brown and a toothpick or cake tester inserted in the middle comes out clean. Transfer the cakes to a rack; let cool for 10 minutes, then unmold and place on a rack to cool to room temperature.



Like that nifty coffee mug? I received it at the BlogHer conference this past summer, courtesy of Elise of Simply Recipes. I'm sure you have all used it before, but just in case, Foodblogsearch.com is a wonderful tool. It archives recipes from over 2,600 blogs. So check it out!

I'm sending my bread to Lore of Culinarty who is looking for your original holiday inspired recipes for this month's Original Recipes round-up.

I want to give a shout out to Food Hunter of Food Hunter's Guide to Cuisine who honored me with an I Love You This Much Award. I'm passing the love on to all of you!

Val also flattered me with this Kreative Blogger Award. Thank you, my dear!

Here are 5 more Kreative bloggers whom I admire for their creativity.

1. Aran of Cannelle et Vanille
2. Jude from Apples Pies, Patis, and Pates
3. Kate from Kate in the Kitchen
4. Kathy from Panini Happy
5. Oakley from lemonbasil

Now you five know what to do!

Last one! I have been tagged by Mark of No Special Effects to do the Commenter's Meme. Here's how it works.

List your last 10 commenters, (I wrote this post a couple of days ago, so I named the last 10 at that time), then answer the questions below:

1. deborah of Taste and Tell
2. maryann of Finding La Dolce Vita
3. meeta of What's for Lunch, Honey?
4. eatmedelicious
5. maris of Mad About Martha
6. mark of No Special Effects (I guess he's exempt since he tagged me for this!)
7. lisa of Jersey Girl Cooks
8. sarah of What Smells So Good?
9. chris of Melecotte
10. abby of Confabulation in the Kitchen

Questions:

1. What is your favorite post from number 3's blog? I loved the post about her son, Soeren's, wish for a tree with all of his favorite berries on it.

2. Has number 10 taken any pictures that have moved you? Who wouldn't be moved by her sweet newborn, Cash?

3. Does #6 respond to comments on his/her blog? Yes, and he does a great job!

4. Which part of blogland is number 2 from? New York.

5. If you could give one piece of advice to number 7 what would it be? Keep on doing what you're doing.

6. Have you every tried something from number 9's blog? I haven't made an exact recipe, but I was inspired by her fig posts this past fall and made a couple of similar dishes.

7. Has number 1 blogged something that inspired you? Yeah, I'm smitten with her Chocolate Mint Cupcakes. How cute would these be for St. Patrick's Day?

8. How often do you comment on number 4's blog? I'm not sure. So maybe I should do more!

9. Do you wait for number 8 to post excitedly? With the holiday baking season upon us, yes! Sarah is an amazing baker and contributed several wonderful cookies including Soetkoekies to my Eat Christmas Cookies Event last year.

10. How did number 5's blog change your life? Um, I just met her, so we're not that deep into the relationship yet.

11. Do you know any of the 10 bloggers in person? No, unfortunately.

12. Do any of your 10 bloggers know each other in person? Um, I don't know.

13. Out of the 10, which updates more frequently? I think Chris of Melecotte. And she works full time in a middle school. How much does she rock?

14. Which of the 10 keep you laughing? Mark. Come on, you know you're funny.

15. Which of the 10 has made you cry (good or bad tears)? Maryann. Her family posts always warm my heart.

Whew! Now if you 10 feel like playing along, you know the rules. If not, no worries.

Dandelion, Persimmon, and Medjool Date Salad

Do have any weeding to do? If so, you may want to keep the dandelion greens for your next salad. No kidding. Look at the definition of dandelion greens: edible leaves of the common dandelion collected from the wild; used in salads and in making wine.

People have eaten dandelions for centuries. The name comes from the French, who called them dent de lion, or "lion's teeth" because of their sharp, serrated leaves. In fact, all parts of the dandelion are edible, though most people prefer the leaves to the flower and the root. You can harvest dandelions in your yard, especially during the spring and fall when they're at their tastiest, but I buy mine at the supermarket.



Dandelion greens have a bitter flavor similar to chicory, endive, and escarole and are best when paired with sweet or salty foods. Try them raw in salads or cooked; they can be boiled, steamed, or lightly sauteed. Also, season them generously with salt, which reduces the bitterness.

If, like me, you like a "bite" in your salad greens, then you won't be disappointed with this Dandelion, Persimmon, and Medjool date Salad. My inspiration came from a particularly productive trip to the farmers' market on Sunday morning where I purchased crisp Fuyu persimmons and succulent Medjool dates. The sweet fruit acts as a foil to the bitter salad greens which are drizzled with a deliciously tangy vinaigrette made of honey, Dijon mustard, orange juice, and fresh rosemary.

Now, just think of all the money you'll save by not having to purchase any more weed killer.

Dandelion, Persimmon, and Medjool Date Salad
Makes 4 servings
Print recipe only here.

Vinaigrette:
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon grainy Dijon mustard (or regular Dijon plus 1/2 teaspoon mustard seeds)
1 teaspoon honey
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon minced fresh rosemary
salt and pepper, to taste

Salad:
2 bunches dandelion greens, washed, stems removed, and chopped**
2 small Fuyu persimmons, each cut into 6 wedges
4 Medjool dates, thinly sliced
2 tablespoons lightly toasted pecans, sliced lengthwise

For the vinaigrette, whisk all ingredients in a small bowl and set aside.

In a large bowl, add the dandelions and persimmons. Pour half of the vinaigrette and toss until coated. Divide evenly among four plates. Add dates and pecans to each plate. Drizzle with the remaining vinaigrette.

**Dandelion greens are available at most supermarkets as well as organic specialty markets. Bitter greens such as chicory, frisee, and endive make good substitutes.

You might also like:

Watercress, Seckel Pear, and Brie Salad





Bulgur Salad with Chickpeas, Cranberries, and Toasted Almonds





Broccoli Rabe (Rapini) on Crispy Polenta with a
Rosemary-Goat Cheese Sauce




This week Kalyn of Kalyn's Kitchen is celebrating her third year anniversary of Weekend Herb Blogging. In fact, it will be Kalyn's last official hosting since she is passing the torch to Haalo of Cook (almost) Anything At Least Once. Thank you, Kalyn, for your time, dedication, and enthusiasm.

Save This Page on Del.icio.us

Persimmons, Russell Simmons, and Fuyu: Setting the Record Straight and Baking a Bread

It is a little known fact that I can speak Japanese. True, I only know two words, but I say them well.

1. Hachiya. No, it is not a greeting. It’s a persimmon.

2. Fuyu. No, not the clothing line (that’s FUBU). They are also persimmons. Not to be confused with Russell Simmons (who incidentally created Phat Farm, not FUBU).

There are about a dozen varieties of persimmons grown throughout the world; only two are generally found in the States: Hachiya and Fuyu (Fuyugaki). Both are Japanese.

Though Hachiya and Fuyu persimmons are both fun to say and have similarly pumpkin colored skin, they are different in shape, texture, and culinary use. It’s important to know the difference between them; otherwise, your persimmon eating experience will be memorable for all the wrong reasons.

Hachiya persimmons are acorn shaped (see middle persimmon above) and have deeper orange skin with black streaks on it. They are astringent, which means they can be eaten only when fully ripened. A ripe Hachiya is extremely soft and should be squishy in your hand. Removing the thin skin reveals coral colored flesh so thick and glossy it looks like marmalade, and tastes like it too -- it's pleasingly sweet with hints of mango and apricot. Though they can be enjoyed raw, Hachiyas are really prized for baking.

Heed this advice: DO NOT eat an unripened Hachiya. It's like biting into a very green banana. Your mouth will become dry and chalky, and you will contort your face into unattractive expressions that will frighten your companions.

Fuyu persimmons in contrast are apple shaped and rather heavy for their size. Their skin ranges from pale yellow-orange to brilliant reddish-orange; generally, the darker the color, the sweeter the taste. Fuyu persimmons are non-astringent, which means you can eat them either firm or soft. Firm Fuyus can be eaten like an apple, and their crunchy flesh tastes like a sweet apple dusted with cinnamon. Soft, riper Fuyus can be also used for baking.

California persimmons are harvested from October to December, so it's the ideal time to make today's recipe: Persimmon and Date Bread from Food to Live By written by Myra Goodman, who along with her husband, Drew, run Earthbound Farm in San Juan Bautista, California. My cookbook is courtesy of Lillie, a lovely young woman who interned at Earthbound Farm this summer and graciously sent me a copy.

Infused with aromatic Chinese five-spice powder and ground cloves, this cake fills your home with warm aromas of autumn. The creamy Hachiya persimmons and honeyed Medjool dates create an exceptionally moist cake that is perfect for breakfast or an afternoon snack with a cup of tea. It is spicy (which I like), but if you don't, then I would suggest omitting the Chinese-five spice. The only change I made to the recipe was omitting 2 extra Tbsp of oil.

I am submitting this recipe to Leslie of Definitely Not Martha, who has chosen Beta Carotene Harvest for this month's Sugar High Friday. Though I love sweet potato pie and pumpkin bread, I thought this persimmon bread would be a delicious, beta carotene packed entry.

Persimmon and Date Bread
Print recipe only here.

Butter or cooking spray, for greasing the loaf pan
2 large eggs
1/2 cup canola oil
2 very ripe Hachiya persimmons, peeled and mashed (about 1 cup)
1/2 cup chopped pitted dates (I used Medjools)
1/2 cup chopped walnuts, toasted
1 1/4 cups unbleached all-purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp Chinese five-spice powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground cloves

To toast the walnuts, spread nuts in a single layer on a rimmed baking sheet. Bake for 5 minutes, then stir them. Bake another 3-5 minutes, until they are lightly colored and fragrant.

Position a rack in the center of the oven and preheat to 350 degrees F. Butter or coat with cooking spray a 5 by 9-inch loaf pan and set aside.

Place the eggs and oil in a medium-size bowl and whisk to combine. Add the persimmons, dates, and walnuts and stir to blend.

Place the flour, sugar, baking soda, baking powder, salt, five-spice powder, nutmeg, cinnamon, and cloves in a large bowl and whisk to blend. Add the egg mixture and stir to combine. Do not overmix or the bread will be tough. Pour the batter into the prepared loaf pan.

Bake the bread until a toothpick inserted in the center comes out clean, 60-70 minutes.

Let the bread cool on a wire rack for 15 minutes. Remove the bread from the pan and return it to the rack to finish cooling. Serve warm or at room temperature. The breakfast bread can be tightly wrapped in plastic wrap and refrigerated for up to a week.

You might also like:

Torte di Mele (Tuscan apple cake)
Date, Fennel, and Pistachio Scones
Olive Oil Cake with Rosemary and Lemon
Roasted Acorn Squash with Medjool Dates and Toasted Almonds

Here are more tasty persimmon recipes I'd like to try:

Chow Hound's Boozy Persimmon Pudding (made with brandy)
Nora's Persimmon Tart
Susan V's Persimmon Bread

Save This Page on Del.icio.us