I had 2 pears on the verge of turning into mush and 2 bananas already too ripe for me to enjoy, and they all begged to be used in a quickbread. So I did. I had a hunt around for recipes, and sort of did a mish mash of everything, hoping it’ll turn out OK. Usually with baking I’m pretty anal about following the correct ratios of dry and wet ingredients (as it’s the chemistry of how the ingredients work together that produces the final product), but decided to give experimenting a go. It tasted like banana bread (love the stuff) with pear chunks so it was a lovely combination of texture and tastes.
It was certainly a very quick, quickbread. Minus the cooking time, it took me only 15 minutes to whip up. (Which was perfect as I had to zip out to the labs in 20. I left the timer on, and when I got back, I came home to a nice warm banana and pear bread ready to eat).
Banana & Pear Bread
Makes 1 loaf
- 2 over-ripe bananas
- 2 ripe pears, cut into ~1cm cubes
- 2 eggs
- 1/2 cup brown sugar
- 1/4 cup caster sugar
- 1/2 tsp vanilla extract
- 1/2 cup olive / vegetable oil
- 2 cups plain flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
Preheat oven to 170C (350F). Mash bananas in big bowl, add in pear chunks. Add sugars, oil, eggs, vanilla and mix well. Combine flour, baking soda and cinnamon in another bowl then add it to the wet mixture. Mix till just combined. Pop in a lined 9X5 loaf pan (or I’m sure these can be placed in muffin trays). Cook for 50 minutes or when it tests as done. Cool, slice, eat and store.
I’ve devoured 3 slices already. Thankfully the rest have been frozen (which means there’s a chance I’ll forget about them and not finish it all before the weekend is over).