It’s been a tiring and busy week with working long hours, dealing with jet lag and trying to get back into life at SF. Chris and I went to see a fun. at the Independent on Wednesday night. They were awesome. I may have fallen asleep when Avalanche City, the opening band, were playing. Thankfully Chris woke me up.
I was also trying to hang out with my good friend Jackie since it was her last week as a SF resident before leaving for France! We went to Cordon Bleu to get the Combo #5 – it’s essentially a meat dish with a side of meat.
Jackie raves about this place so much, we made a point to go for one of her last dinners. Combo #5 even made it to her list of “100 Things to Eat Before You Die in SF” (I’ve tried 15 so far!). Check it out here.
This weekend gave me much needed time to relax. I went to yoga, ran some errands, did some spring cleaning (sort of, if you count swiffering one room) and baked! We had some really ripe bananas on hand so I wanted to make a banana walnut bread and I added in dried prunes to make it special.
I feel like prunes are seen as the unglamorous, poorly dressed cousin of plums that never get invited anywhere (they need a new publicist) but I really like them. They’re high in fiber and antioxidants and can be used in savory or sweet dishes. The dried prunes made this bread slightly sweet and moist. Chris didn’t expect prunes when he tried the bread! If you’re looking to make banana bread with a twist, definitely try this!
Banana Walnut Bread with Dried Prunes
Makes 1 loaf
- 1 cup water
- 1 cup dried pitted prunes, coarsely chopped
- 1/4 cup honey
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1 cup mashed bananas, from 2-3 ripe bananas
- 2 large eggs
- 1/2 cup of chopped walnuts
*In a small saucepan over medium heat, bring water and dried prunes to a boil. Simmer for 10 minutes on low heat or until most of the the liquid has been cooked down. Stir in honey until incorporated. Set aside to cool.
*Preheat oven to 350 degrees F. Grease a 9x5x3 baking pan with butter or cooking spray.
*In a medium bowl, whisk together the flour, sugar, baking soda, salt, allspice and cinnamon.
*In a large bowl, mix eggs, mashed bananas and dried prunes mixture until smooth. Add dry ingredients, stir to blend. Fold in walnuts. Transfer batter to pan.
*Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
*Let cool for 15 minutes.
*Store in an airtight container or tightly wrapped for up to 3 days.
Note: For the last 10 minutes of baking, I covered the pan with aluminum foil since the edges seemed to be getting dry and the center still needed more time to bake.