Jerusalem Artichoke and Banana Nut Bread Recipe

I have worked here at Millsap Farms for several months now, and one of the things that I try to do is experiment with new ways to use some of those less popular but still abundant vegetables in my cooking. One good example is the Jerusalem artichoke. The J choke is a prolific grower and a good storage vegetable, but it isn’t the most popular veggie and there aren’t too many top notch recipes for it. I dug out my old recipes, found one for carrot and banana nut bread that I remembered really enjoying last year, and I decided to try substituting J chokes for carrots. It made a unique combination that was a hit here on the farm. I have also substituted in zucchini, and plan to try turnips next. Further experimentation is encouraged.

1/2 cup butter
1 cup brown sugar
2 eggs
1 cup mashed bananas (about 3 good sized bananas)
1 cup J artichokes, shredded
1/2 cup chopped nuts (pecans, walnuts, or almonds work great)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 375 degrees.
In a bowl, mash bananas. Shred J chokes in food processor or cheese grater. Chop nuts in food processor
or by hand. Add to bananas.
Add salt, cinnamon, baking powder, and baking soda to bowl. Mix thoroughly.
Add flour and mix thoroughly.
Melt butter by baking it in a roughly 9×13 inch baking pan for 1 to 2 minutes.
Once butter is melted, pour the mixture from your bowl into your pan and stir until butter is thoroughly
incorporated into your mixture and the mixture seems even and consistent.
Bake at 375 degrees for 40 to 60 minutes or until a toothpick can be inserted and come out clean.

Note from Katie: Some people have a difficult time digesting inulin, the fiber in Jerusalem Artichokes, and find that eating lots of them, especially if they’re a new vegetable, can cause some digestive discomfort and, in the words of John Goodyer, a planter who lived in the 1600s, “a filthy loathsome stinking wind within the body.” So definitely give them a try, but approach them cautiously, and don’t eat the whole loaf in one sitting.