Great bread! I had some very ripe bananas and pears to use up and this is a great and easy way to do so. I always carry all these ingredients. I did not, however, make two loaves of bread as I like a big mean loaf that bump up the pan! Definitely a keeper! Thank you for sharing!
Simply delicious! This recipe made 3 small pans. I used egg substitute which seemed to work well. I only had three little tiny pears, so I used two bananas instead of one, and it turned out great! Thanks!
Great way to use up pears and bananas! I had 2 Bartlett pears, 1 regular banana and 2 small apple bananas from the freezer. I also made it in a 9x13 pan which didn't rise too much so next time I'll use the loaf pans. It was still a great dessert for hubby and me! Thanks.
Delicious! I did add a bit of cinnamon and nutmeg. I will make this again.
I signed up to food.com just so I could rave about this recipe! This recipe was simply divine! The pear made the bread so, so moist! You would not know it was low fat at all. I cut up and froze one loaf (and sampled!) and have the other loaf waiting to be gobbled up. Luckily my guests will be here soon, or I'd easily eat a whole loaf to myself!<br/>For those who cook in Celsius, I preheated the oven to 160C (fan forced) and baked for 45 minutes.
Highly recommended! This bread was a great hit with so many recipients AND myself. Did NOT taste low fat, kept amazingly well in the fridge - wrapped in saran followed by foil, and the small pear chunks provided a wonderful texture. Will hold his in my favorites! THANKS JamieLech!