Currant-Banana Soda Bread with Caraway Seeds

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

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.