I make this salad in early Autumn, when Pomegranates and Fuji Persimmons are appearing and there are a few decent strawberries left. As the season progresses, you may not find the strawberries, but the sweetness and fall colors of the persimmons and Pomegranate seeds still brighten this salad. I added a handful of raw shelled pistachios and sliced raw almonds for delicious flavor, texture and protein. Throw them together with mesclun (mixed lettuce greens) or baby spinach. It’s fine undressed or with a bit of blue cheese dressing.
1/3 cup 1% milk
1 tsp lemon juice
1/2 cup brown sugar
2 soft bananas (3/4 cup mashed)
2 very soft Hachiya persimmons
1 tsp vanilla extract
2 Tb canola oil
1 Tb pure maple syrup
1 ½ cup unbleached white flour
½ teaspoon baking soda
2 tsp baking powder
1/4 teaspoon salt
½ cup finely ground whole wheat flour
¼ cup ground flax seed
1 tsp cinnamon
1/2 tsp ginger
¼ tsp nutmeg
1/8 tsp cloves
½ cup walnut or pecan pieces
Preheat oven to 350º F.
Add lemon juice to milk. Let it sit while you are mixing the other ingredients. The milk should curdle, resembling buttermilk. (You can skip this step and use buttermilk instead if you prefer).
Sift white flour, baking soda, salt, spices, and baking powder into a medium bowl. Stir in whole wheat flour and flax seed. Stir well to combine ingredients.
Whip eggs in mixer until well combined. Add sugar and whip on high speed for 2-3 minutes until creamy.
Add bananas and persimmons to mixer and mix well, then whip on high. Add the maple syrup, oil and vanilla. Whip for another minute.
With mixer on low, add half the milk and half the flour mixture, and then repeat. Mix only until ingredients are almost combined. Add nuts and mix slowly until they are just combined.
Spray an 8″ x 8″ pan or Bundt pan with non-stick spray. Pour in batter.
Place on the middle shelf of preheated 350º oven. Bake for 1 hr 15 min minutes, until a knife inserted in the center comes out dry. Dust with powdered sugar mixed with a few shakes of cinnamon.