A fresh take on the traditional banana bread utilizing the widely-available persimmon – the national fruit of Japan. Persimmons are rich in vitamins A and C, and contain high amounts of manganese, a co-factor for the enzyme superoxide dismutase, for healthy mucous membranes and skin, as well as a known protectant against lung and mouth cancers. They are also an excellent source of fibre and B-complex vitamins.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
1½ hrsIngredients
Directions
Preheat the oven to 180 degrees C.
Grease a loaf pan with a little bit of coconut oil or organic butter and set aside.
In a large bowl whisk together flour and salt.
In another bowl, whisk together persimmon pulp and baking soda – this will act to thicken the pulp slightly.
Separately, whisk together the stevia/xylitol, oil, eggs, spices, and fresh ginger.
Once well incorporated, add the persimmon mixture.
Pour the wet ingredients, into the dry ingredients and stir to incorporate into a batter.
Pour into the prepared loaf pan.
Bake loaf for 55 to 60 minutes, until a skewer inserted into the loaf comes out clean.
Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving.
The loaf will last well wrapped at room temperature for up to five days.
Note: Adapted from epicurious. com
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