Last updated on December 7, 2016 by Liza Hawkins
Remember this recipe
for banana bread I posted a couple months ago? Well, in an effort to use up all the fresh pomegranate arils
I still have in my fridge, I came up with a new way to enjoy the basic recipe.
Pomegranate Chocolate Almond Banana Bread
Add to the basic recipe:
1/2 cup chocolate chips
1/2 cup pomegranate arils
1/2 cup sliced almonds
The original version (especially with chocolate chips) is wonderful, even when baked as muffins
instead of a loaf. Velvety, rich – but not overly so, with just the right amount of sweetness, I could eat a slice for dessert OR for breakfast and not feel guilty.
This version, with the pomegranate arils is even better. The bit of tang you get from the little juice-filled pods adds a pleasing pop, and surprisingly, the arils do stay juicy through the baking process. Go ahead and try this twist while pomegranates are still in season! You won’t regret it. Trust me.