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Prep 10 mins
Cook 1 hr 30 mins
A nice change from regular banana bread--it's super moist and the pears really boost the flavor. I developed this by combining the best elements of banana and fruit bread recipes. As one of the reviewers discovered, this recipe doesn't work with hard pears--they have to be soft so they can be mashed in with the bananas to form a puree. Also, this can be cooked more quickly in a muffin tin (about 20 minutes).
- Preheat oven to 350.
- Mash bananas and pears in a bowl.
- In a separate bowl, mix the rest of the ingredients until creamed together.
- Stir in the fruit mixture.
- Pour the batter into a greased loaf pan.
- Bake for an hour and half.
- Let cool for at least 10 minutes so it doesn't fall apart (it solidifies more with time).
I made muffins (24--baked at 350 for 18 minutes, started checking at 15), which just came out of the oven & cooled to eating temp. They are very tasty and moist--and a very forgiving recipe. I had 4 small pears (with bad spots to cut out) and 1 banana, and only plain yogurt. I used a mix of white and wheat flour & fresh nutmeg. Thanks for sharing!
This is a lovely light cake. Reviews said it was really moist I was worried about it being heavy but it wasn't and not too moist either - just right. I doubled the recipe and used four bananas, only 2 ripe pears and I also only added 3/4 c of both sugars. Doubling made a large loaf plus 12 large cupcakes. This recipe is a real 'keeper'.
This bread is delicious and moist and has become a favourite with my family and friends. The riper the fruit, the sweeter the cake so you can easily cut down the sugar quantity without issue. This is the first cake I have made from stratch and it is dead easy and absolutely delicioous.