Moist Banana Pear Bread

Side view of banana pear bread with bananas in background.

This banana pear bread is packed with 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.

Course Breakfast, Brunch, Snack

Cuisine vegetarian

Prep Time 15

Cook Time 1 25

Cooling time 30

Total Time 2 10

Servings -12 slices

Calories 177kcal

Author Monika Dabrowski

Equipment

Loaf pan 13/23 cm - 5/9 inches
Small saucepan
Large mixing bowl and whisk
Shallow bowl and fork

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

US Customary - Metric

Instructions

Prepare fruit: Mash the bananas using a fork and set aside. Peel then finely dice the pears.
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.
Prepare dry ingredients: In a mixing bowl combine the flour, ground almonds, baking powder, bicarbonate of soda, and spices, and stir using a whisk.
Prepare wet mixture: Whisk together the eggs, oil and yogurt until smooth. Add the cooled fruit mixture and stir in with a whisk.
Assemble: Gradually stir in the dry ingredients just to combine (do not overstir the batter).
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.
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.

Notes

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.

Nutrition