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Dole Banana Farmer

Currant-Banana Soda Bread with Caraway Seeds

Currant-Banana Soda-Bread-with-Caraway-Seeds_1770_1180
1 hr 2 Minutes Total time 20 Minutes Prep time 42 Minutes Cook Time 217 Calories 16 Servings


Allergens: Milk and Other Dairy, Eggs, Wheat


  1. Preheat oven to 375°F. Line a rimmed baking pan with parchment paper.
  2. Whisk flours, currants, sugar, baking powder, baking soda and salt in a large bowl; cut in buttery spread with pastry cutter. Whisk eggs, bananas and 1 cup buttermilk in a medium bowl; add to flour mixture and stir just until combined.
  3. Shape dough into a 9-inch round on prepared pan; brush with remaining ¼ cup buttermilk and sprinkle with caraway seeds.
  4. Bake 42 minutes or until golden brown and toothpick inserted in center comes out clean; cool on pan 10 minutes, then transfer to a wire rack to cool completely. Cut bread into 16 wedges.

Tips & tricks

All-purpose gluten free flour or whole wheat flour can be substituted for all or part of the all-purpose flour in this recipe.

Desserts Breakfast Snacks Fall Vegetarian Milk and Other Dairy Eggs Wheat

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