Currant-Banana Soda Bread with Caraway Seeds
![Currant-Banana Soda-Bread-with-Caraway-Seeds_1770_1180](/-/media/project/dole/recipe-images/currant-banana-soda-bread-with-caraway-seeds_1770_1180.jpg?h=1180&w=1770&rev=e6918ab3db334a1f99693196fc62614b&hash=8AC29BC5100B5C6B17F83F72E76F2419)
Ingredients
- 2 cups all-purpose flour plus additional for dusting
- 1 ½ cups whole wheat flour
- 1 cup dried currants
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup natural buttery spread with olive oil
- 2 large eggs
- 2 ripe DOLE® Bananas, peeled and mashed
- 1 ¼ cups low fat buttermilk
- 1 teaspoon caraway seeds
Directions
- Preheat oven to 375°F. Line a rimmed baking pan with parchment paper.
- 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.
- Shape dough into a 9-inch round on prepared pan; brush with remaining ¼ cup buttermilk and sprinkle with caraway seeds.
- 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.