Banana Walnut Soda Bread
- Total time
- 70 minutes
- Preparation time
- 15 minutes
- Calories
- 350
- Portions
- 6
Banana Walnut Soda Bread
with Date Butter
This banana walnut soda bread, made with wheat and all-purpose flours, toasted walnuts, and ripe bananas, is served with a dreamy date butter–a delicious and wholesome treat, perfect for any time of day! The bread gets its name from its leavening agent, baking soda, which is used instead of yeast. Cooking in a Dutch oven helps to achieve a crusty loaf.
https://homemadecooking.com/class/banana-walnut-soda-bread-with-date-butter/
Directions
1. Prepare pan:
Preheat the oven to 425°F and place a piece of parchment paper in the bottom of a dutch oven or cast iron skillet
2. Mix dry ingredients:
Combine the flours, salt, baking soda, and walnuts in a large mixing bowl and whisk to combine.
3. Mix wet ingredients:
Mash the ripe bananas in another mixing bowl and stir in the buttermilk and honey until combined. Fold the buttermilk and banana mixture into the dry ingredients with a rubber spatula until the flour is fully hydrated. Stop folding as soon as the dough comes together. Transfer the dough to a lightly-floured surface and shape into a ball. Try not to overwork the dough, or it might become tough.
4. Make dough:
Scrape the dough into the prepared dutch oven and smooth the top slightly if necessary. Score the ball of dough into quarters with a knife.
5. Bake:
Cover the dutch oven and bake for about 45 minutes. Remove the lid and continue baking for about 15 minutes or until the bread reaches an internal temperature of 190°F. Remove the loaf from the pan and let cool on a wire rack for at least 30 minutes before slicing.
6. Make the Date Butter:
In a small food processor, blitz the softened butter, Medjool dates, cinnamon, and salt until smooth. Chill until ready to use—it'll keep for up to a week.
Ingredients
For the Banana Walnut Soda Bread:
- 2 cups Wheat flour
- 2 cups All purpose flour
- 1 tsp Salt
- 1 tsp Baking soda
- ¾ cup Walnuts, toasted and chopped
- 2 ripe Bananas
- 1 ¼ cups Buttermilk
- 2 tablespoons honey
For the Date Butter:
- 8 tablespoons (1 stick) softened butter (or sub for buttery spread or coconut oil)
- 4 pitted Medjool dates
- pinch of cinnamon
- pinch of salt
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | 147g |
| Calories | 350 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (9 g) | 12% |
| Saturated Fat (1 g) | 5% |
| Polyunsaturated (.5 g) | |
| Sodium (440 mg) | 19% |
| Total Carbohydrate (60 g) | 22% |
| Dietary Fiber (5 g) | 18% |
| Soluble Fiber (1 g) | |
| Insoluble Fiber (3 g) | |
| Total Sugars (10 g) | |
| Included Added Sugars (4 g) | 8% |
| Protein (11 g) | |
| Biotin (2 mcg) | 6% |
| Calcium (71 mg) | 6% |
| Chloride (372 mg) | 15% |
| Choline (12 mg) | 2% |
| Copper (.2 mg) | 20% |
| Folate (110 mcg DFE) | 30% |
| Iron (3 mg) | 15% |
| Magnesium (56 mg) | 15% |
| Manganese (1.5 mg) | 70% |
| Niacin (5 mg NE) | 30% |
| Phosphorus (148 mg) | 10% |
| Potassium (251 mg) | 6% |
| Riboflavin (.2 mg) | 15% |
| Selenium (29 µg) | 50% |
| Thiamin (.4 mg) | 35% |
| Vitamin A (25 mcg) | 2% |
| Vitamin B6 (.2 mg) | 10% |
| Vitamin C (3 mg) | 4% |
| Vitamin K (1 µg) | 0% |
| Zinc (1 mg) | 10% |