Sunday, October 26, 2014

Banana Bread and Banana KAKI Muffins

There are so many different recipes to try baking with persimmons, and I decided to test with my favorite banana bread recipe.  It turned out pretty good.   KAKI  (Japanese FUYU Persimmon/Non-stringent) is crisp and peeled and chopped into cubes.  Basic banana recipe is used and half of the batter is used for a small loaf of banana bread and the other half for the Banana KAKI Muffins.    I did not use very much cinnamon.  That's the whole point of my test cooking and baking with KAKI.  To find it's best taste without drowning it with spices.   The muffins are prepared with cinnamon, ground cloves, and lemon peels.
Extra KAKI are sliced and placed in freeze bag for future use; soft KAKI are gently pressed with the side of the spoon to separate it a bit and placed in ice-cube tray for later use in my future concoction... actually, I did use in the earlier post I blogged in KAKI Mochi Cookies, for example.

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