• Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Boreka Diary

By Linda Capeloto Sendowski

  • Home
  • About
    • About Linda, Part 2
    • Contact Linda
  • The Boreka Diary Recipies
  • Recipe Index
    • List of All Recipes
  • Videos
  • Kosher Food Dish
  • Menus
  • Show Search
Hide Search

Banana Bread

By Linda Capeloto Sendowski 2 Comments

Picture of Banana Bread

I like bananas.  Is our compulsion to eat bananas an acquired taste that our mothers nurture in us from birth?  Do they truly taste good, eaten straight?  This is a topic for debate.  No matter which side of the issue you come down on, bananas are a little compact package of nutrition that is widely over-purchased.  I like mine just yellow, very small traces of green remaining, and before any sugar-spots appear.  At this stage, they still have some chew before they melt into silky sweetness on your tongue.  What should I do with bananas that have crossed the line, that are over ripe, soft, turning black, and emitting sickly sweet tropical odors?

Living in a family of four, it is impossible to predict the amount of bananas to purchase every week or weather they will be eaten or not. Banana bread is a delectable solution.  This recipe is easy, requires no mixer, and you can add whatever dried fruits or nuts you like.  The bread freezes well, is non dairy, and has simple ingredients.  This recipe is enough for two breads.  If you have only two or three over-ripe bananas, you can practice your math skills, cut the quantities in half, and make only one bread.

1 and 1/4 cups packed brown sugar

1 cup granulated sugar

1 cup oil (I prefer sunflower or safflower)

2 cups mashed banana (around 4-5 bananas depending on size)

3 extra large eggs

1 teaspoon vanilla

2 teaspoons baking soda

1/2 cup boiling water

4 cups flour

½ teaspoon salt

1 teaspoon cinnamon

1 cup chopped pecans

1 cup chopped dates

1 cup chopped dried cherries

Preheat oven to 350º F.  Combine first four ingredients in a large mixing bowl and beat with a whisk until well combined.  In a separate small bowl or measuring cup, mix  boiling water with baking soda, add foaming hot liquid to banana batter, and incorporate.

Crack eggs into a glass bowl or cup, check them, and then add vanilla.  Pour  eggs into  banana mixture.  Whisk to combine.

Measure  flour and other dry ingredients in a separate bowl.  Stir  flour mix with a fork to blend.  Add flour mix to  wet ingredients and whisk to blend.  Place all chopped fruits, cherries and or raisins and chopped pecans in batter and gently  incorporate.

Prepare two large loaf tins.  Grease them with cooking spray.  I use the all natural canola oil (Spectrum brand).  Divide batter into greased loaf pans.  Tamp tins down on counter to remove any air bubbles that may be lurking.  Place them on middle rack in oven.

Bake about 30 minutes at set temperature and then, turn  heat down to 325º F. and continue baking another 20-30 minutes, or until a tester comes out clean.  A tester is a long toothpick inserted into the middle of the cake or bread in this case and withdrawn immediately.  If there are wet crumbs clinging to it, the cake is not done.  If it comes out clean, the cake is done.  Cool breads on a rack about 10 minutes, invert pan, and remove  loaf.  It is important to cool breads or cakes on a rack since this allows air to circulate under pans while it’s cooling.  Air circulation results in a better texture.  You can eat it after it is cool, or freeze it for later.  I freeze one and leave one out.

Filed Under: Baking, Breakfast, Cookbook, Dessert Recipes Tagged With: banana, cake, dairy free, dried fruit, easy baking, extra moist, kosher, recipe

Reader Interactions

Comments

  1. bendichosmanos says

    January 26, 2010 at 8:34 PM

    Thanks, Linda!! I have some bananas just ready for this recipe!!!

  2. Linda Capeloto Sendowski says

    September 28, 2022 at 11:24 PM

    Hi Karen, I think it would get moldy. There is no alcohol in this cake and I believe fruit cake is a much higher ratio of dried fruits, no fresh fruits like banana. Fruit cake is much denser. Try it and let me know. thanks linda

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

Read More >>

Connect

  • Email
  • Facebook
  • Twitter

As Seen In

Yummly Publisher

Visit

Paramount Advisors Group/></a>
<br />
<a href=Paramount Advisors Group

Featured Recipes

borekas

Footer

Categories

  • Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel

Recent Comments

  • Linda Capeloto Sendowski on Passover Individual Rolled Megina
  • Grace Hazan on Passover Individual Rolled Megina
  • Linda Capeloto Sendowski on Kurabiyes
  • Lori Anne Escalera on Kurabiyes
  • Linda Capeloto Sendowski on Rainbow Moroccan Carrot Salad

Challah Baking

Copyright © 2023 ·The Global Jewish Kitchen
Technical Consultant, Kim Woodbridge
All photos should be considered copyrighted. If you have any questions, contact Linda Capeloto Sendowski.