At a certain point in the Deep South, it seems like kumquats that will not away. They’re everywhere, from gift baskets to supermarkets to local trees heavy with ripe fruit. The two in my herb garden are putting out a shocking number of kumquats this year, and they’re at their sweet peak right now. And because I’m a crappy gardener with minimal success in growing edibles, 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.
The recipe is modified from one from America’s Test Kitchen and works really well. Try it. It’s fun to do with kids, especially since you’re using fresh, and for some, local produce.
2 cups sifted all-purpose flour
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
1 mashed banana
1 cup kumquat puree (see note above*)
2 large eggs, slightly beaten
6 tablespoons melted butter
1 teaspoon vanilla
¼ cup buttermilk or plain yogurt
Preheat oven to 350 degrees. Butter and flour a non-stick 9×4 ½ loaf pan. Combine the dry ingredients in a bowl and set aside. In another bowl, combine the kumquat puree and banana. Then pour the remaining wet ingredients (eggs, butter, vanilla and yogurt) into the fruit mixture. 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.