Got an overabundance of citrus? This week, we’re focusing on finding uses for those local kumquats that will not seem to go away. Seriously, they’re everywhere, from leftover Christmas fruit baskets to local trees heavy with ripe and new fruit. The two in my herb garden have put out a shocking number of kumquats this year, and they’re at their sweet peak right now. I hate the thought of letting any of them go to waste.
A few weeks back, I posted a kumquat honey sorbet recipe that was a big success. This time around, I’ve got a formula for kumquat-banana bread.
Like many recipes using kumquats, this quick bread begins with kumquat puree, which is made simply by slicing fresh kumquats in half across the middle, seeding them and pureeing them, skin and all, in a food processor. Two cups of fresh, whole kumquats (about 15) will give you 1 cup of kumquat puree, which is what you’ll need for this great recipe for kumquat-banana bread. It’s modified from an America’s Test Kitchen recipe and works really well. Try it. It’s fun to do with kids, especially since you’re using local produce.
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Preheat oven to 350 degrees, and butter and flour a non-stick 9×4 ½ loaf pan.
Combine the following dry ingredients in a bowl and set aside:
2 cups sifted all-purpose flour
¾ cup sugar
½ cup chopped walnuts or pecans (optional)
½ teaspoon baking soda
½ teaspoon salt
In another bowl, combine one mashed banana and one cup kumquat puree (see above).
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To the fruit mixture, add:
2 large eggs, slightly beaten
6 tablespoons melted butter
1 teaspoon vanilla
¼ cup buttermilk or plain yogurt
Pour the wet ingredients into the dry ingredients and gently fold until the flour is thoroughly moistened. Pour into prepared bread pan. Bake 45-50 minutes.
For more kumquat recipes and food news, visit hungryforlouisiana.com and follow me on Twitter at @mhrwriter.