Pomegranate, Banana And Pistachio Bread - cooking recipe

Ingredients

1 cup pomegranate seeds
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed banana (2-3 bananas)
1/3 cup vegetable oil
1/3 cup milk
1 egg, lightly beaten
1/2 cup shelled pistachios or 1/2 cup slivered almonds, chopped
pomegranate seeds (for garnish) (optional)
shelled pistachios (for garnish) (optional)

Preparation

Preheat oven to 350 degrees F.
Grease one 9 x 5 x 3-inch loaf pan and set aside.
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the seed sacs. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. Measure out 1/2 cup of the seeds and set aside. (Refrigerate or freeze remaining seeds for another use.).
In a large bowl, stir together flour, sugar, baking powder and salt.
In a small bowl, stir together bananas, oil, milk and egg; stir into flour mixture with pomegranate seeds and the chopped pistachios just until moistened. Do not over-mix!
Spoon batter into prepared pan. If desired, sprinkle a few whole shelled pistachios and a few additional pomegranate seeds over the batter for garnish.
Bake for 50 to 60 minutes until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan and cool on wire rack. Store bread tightly covered, or wrap tightly in foil and freeze for up to 1 month.