A friend of mine offered this recipe for Banana Butter:
4 bananas mushed (use really ripe ones) with 1 tbl lemon
Add this to a pot with 1/2 tsp cinnamon and 1/8 tsp powdered cloves and 1 1/2 cups sugar.
Bring to boil, then simmer for 15 minutes stirring the whole time. Pour into hot 1/2 pint jars, lid them and do a 20 minute water bath. Makes 3, half pints jars.
It sounded good so I made some but used 3/4-1 cup of Splenda instead of sugar. The finished product was great!
Then yesterday I made some Black Russian Rye Bread and tried them together. What an amazing surprise, they taste great together!
The bread takes awhile to make but it is definitely worth it.
Black Russian Rye Bread
2 ½ cups hot water 1 Tblsp salt
¼ cup vinegar 2 Tblsp caraway seed
½ cup molasses 4 cups freshly milled rye flour
¼ cup butter 4-5 cups freshly milled white wheat flour
2 Tblsp dehydrated onions 2 Tblsp yeast
4 ½ Tblsp cocoa ½ cup cold water
2 tsp instant coffee 1 tsp cornstarch
In saucepan combine water, vinegar, molasses, butter, dehydrated onions, cocoa, coffee, and salt. Heat over low heat just until butter is melted. Place in large bowl. Add rye flour, yeast and caraway seeds. Mix thoroughly. Add enough wheat flour, 1 cup at a time, to form a soft dough. Knead 8-10 minutes. Divide dough in half and knead each half into a smooth round loaf, place each loaf on a cookie sheet. (I formed mine into loaves and placed in loaf pans). Cover with a towel and let rise until double. Bake at 350 for 35-40 minutes. While bread is baking combine cold water and cornstarch in a small saucepan. Cook until thickened. Remove bread from oven when done and brush with cornstarch mixture, and return to oven for an additional 2-3 minutes to set the glaze. Remove from pan and let cool on cooling rack. Makes 2 loaves.
We had this bread with the Banana Butter for dessert and it was a great treat!