As the queen of make it up as you go, I recently found myself with not quite enough bananas to make bread, but I had some pears that needed to be used. Hence, Banana Pear Bread. Really are bananas and pears that different? Well yes, but not in moisture content, really.
I used this recipe from Food Network with a few alterations of course.
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
2 ripe bananas
1 very ripe large pear, peeled and cored
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas and pear with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack. Spread a generous layer of butter on the top of the hot loaf and sprinkle with cinnamon sugar. Cool completely before slicing.
Happy Eating!
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas and pear with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack. Spread a generous layer of butter on the top of the hot loaf and sprinkle with cinnamon sugar. Cool completely before slicing.
Happy Eating!
Yum! I have a ton of over-ripe bananas in my freezer that would be perfect for this!
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