So, I went ahead and made a Persian inspired banana bread with pistachios and orange-lemon glaze.
When I think of Persian food, I think of citrus fruits (especially lemons), pistachios, prunes, lamb, spices (cinnamon, ginger, star anise, turmeric, paprika, mint, coriander, and cloves spring foremost to mind) honey, almonds, chickpeas and flatbreads. I know there isn't a single banana in sight in that list, but I just fancied some banana bread and making it a little bit more interesting.
So, I used my vegan banana bread recipe (and it turned out quite differently this time, the high likelihood of which I explain in that recipe) and added:
- 1 teaspoon cinnamon, 1/2 teaspoon ginger and 1/2 teaspoon garam masala blend for the spices
- 2 ounces (55 grammes) toasted and chopped pistachio nuts for the filling
When it was cooked, I brushed the top with some very delicious Seville orange marmalade, warmed mixed with about 2 teaspoons of lemon juice, and then put the loaf back in the oven for about 3 minutes to set the glaze.
Needless to say it is very delicious, but due to the variant nature of bananas, this one turned out much drier than usual. I'm thinking maybe some sort of peanut butter and jam sandwich inspired load next, but I am yet to work out how exactly that would translate into a loaf.
THIS TIME LAST YEAR: Sweeties Make Great Gifts, Hopefully!