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1. Preheat oven to 350 degrees F. In an 8x8x2-inch baking pan stir together flour, brown sugar, baking soda, clementine peel, salt, and nutmeg.
2. Add bananas, melted butter, clementine juice, and vinegar to the flour mixture; stir just until combined, making sure to stir to the corners of the pan. Sprinkle nuts over top.
3. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean (center may dip slightly). Cool completely in pan on a wire rack. Serve with Pomegranate Sauce.
1. In a small saucepan heat and stir currant jelly until melted. Remove from heat; cool slightly. Stir in pomegranate seeds and clementine juice.