Name: Moist Banana Pear Bread
Prep time: 15 min
Cook time: 85 min
Total time: 130 min
Ingredients: 1¼ cups less 1tbsp mashed ripe bananas (approx. 3 med. bananas); 1⅓ cups pears (peeled, finely diced, approx. 2 med. pears, weight in grams refers to peeled pears); ¼ cup+½tbsp honey; 2 large eggs; ⅓ cup vegetable oil; 4 tablespoons yogurt; 1 cup whole wheat/wholemeal flour; 1¼ cups+1tbsp almond flour/ground almonds; 1 teaspoon cinnamon and ginger (each); 1 teaspoon baking powder; ⅔ teaspoon bicarbonate of soda

Jump to Recipe

This banana pear bread is packed full of fruit which add moisture and create a deliciously rich flavour. It is made with whole wheat flour and does not contain any refined sugar! Perfect for breakfast or as a satisfying snack.

Side view of banana pear bread with bananas in background.

This banana pear bread is made with cooked bananas and pears, a combination of whole wheat and almond flours and a hint of spice. Cooking the fruit beforehand gets rid of excess moisture while brining out sweetness and intensity of flavour from the fruit.

This banana and pear bread is still quite moist and naturally sweetened by the fruit and a modest amount of honey. It's also quite healthy, made with whole wheat flour and almond flour for added protein and fibre.

Banana pear bread ingredients and substitutions

Ingredients for making banana and pear bread in individual dishes. — Banana pear ingredients.

Bananas: use ripe/overripe bananas.
Pears: use sweet but firm pears.
Flour: I used regular whole wheat/wholemeal flour but you can use white whole wheat flour instead. Alternatively use all-purpose/plain flour.
Baking powder and bicarbonate of soda.
Almond flour/ground almonds: adds texture.
Eggs.
Yogurt: helps produce a better rise and a fluffy texture (also worked well in my banana date bread). Either natural or Greek-style yogurt will work. Alternatively use kefir.
Vegetable oil.
Honey: use maple syrup instead if preferred.
Spices: cinnamon and ginger.

How to prepare bananas and pears for bread

Bananas: The easiest way to prepare the bananas for this recipe is to mash them with a fork. They do not need to be perfectly smooth. You can also mash them using a stick blender (if you prefer a smooth finish).
Pears: Pears have a delicate flesh and a small core so I do not recommend using a corer to remove it. Simply peel and cut them into quarters then cut out the core using a small knife (or leave it in).

TIP: Prepare the fruit when you are ready to make the recipe (rather than in advance).

Step-by-step recipe instructions

1. Prepare fruit: Mash the bananas using a fork and set aside. Peel then finely dice the pears.

Top down view of peeled, diced pears in glass bowl.

2. Cook fruit mixture: In a saucepan combine the banana, pears and honey. Bring to the boil, then simmer for 15 minutes, stirring often. Remove from the heat and set aside to cool completely.

When the mixture has cooled preheat the oven to 350F/180C/160 fan/gas mark 4. Lightly grease a medium size loaf pan and line with parchment paper. Set aside.

Banana mixture in small saucer with spoon on cooling rack.

3. Prepare dry ingredients: In a mixing bowl combine the flour, ground almonds, baking powder, bicarbonate of soda, and spices, and stir using a whisk.

Flour and spice mixture in large white bowl with green whisk in background.

4. Prepare wet mixture: Whisk together the eggs, oil and yogurt until smooth. Add the cooled fruit mixture and stir in with a whisk.

Egg mixture with cooked fruit in glass bowl with whisk.

5. Assemble: Gradually stir in the dry ingredients just to combine (do not overstir the batter).

Combining wet with dry ingredients for banana and pear bread in bowl.

6. Bake: Pour the batter into the prepared loaf pan, smooth out the top and bake in the centre of a preheated oven for 55 minutes. Then cover with aluminium foil and bake for 10-15 minutes longer.

TIP: I baked my loaf for a total of 1 hour and 10 minutes, but you can cut the baking time by 5 minutes if you don't want the top to be quite as brown.

Top down view of banana pear bread batter in loaf pan with parchment.

7. Cool: Remove from the oven and set aside for 15-20 minutes then lift the bread out of the pan together with the paper and set aside to cool.

Top down view of baked banana pear bread in loaf pan with parchment.

How to serve banana and pear bread

I love this banana and pear bread simply on its own or with a cup of coffee as a mid-morning snack. It's also delicious with jam or honey, cream cheese or a dollop of cottage cheese for added protein. Also perfect for picnics and lunchboxes!

Top tips

For maximum sweetness use ripe or overripe bananas.
Use ripe and sweet but firm pears.
You can prepare the fruit mixture in advance and, once cooled, cover and refrigerate overnight.
Do not overstir the batter.
Store your pear banana bread in an airtight container or wrapped in paper and refrigerate for up to 5-6 days.
Freeze the entire loaf or individual slices for up to 3 months.

More 'sweet' bread recipes to try next

See also these other easy breakfast/snack recipes!

Recipe

Keep in touch!

How has your pear banana bread turned out for you? Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!