Banana Pear Bread with Dates
Elevate your baking game with this irresistibly moist and flavorful Banana Pear Bread with Dates. This rustic quick bread combines the natural sweetness of ripe bananas, grated Bartlett pear, and chewy pitted dates for a unique twist on a classic recipe. Spiced with a touch of cinnamon and enriched with buttery goodness, it’s the perfect balance of tender and hearty. Optional chopped walnuts or pecans add a delightful crunch, making every bite a textural delight. Easy to prepare with just 20 minutes of prep time, this loaf bakes to golden perfection in under an hour. Perfect for breakfast, an afternoon snack, or dessert, this wholesome treat can be served warm or at room temperature, and it stores beautifully for days. Bake a loaf today and enjoy the comforting flavors of fruit, spice, and a hint of nostalgia.
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Recipe Information
Ingredients
- 2 ripe bananas
- 1 ripe pear (preferably Bartlett)
- 0.75 cups pitted dates
- 2 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 2 eggs
- 0.5 cups unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
Peel the bananas and mash them in a large mixing bowl using a fork or potato masher. Peel and core the pear, then grate it. Add the grated pear to the mashed bananas.
Roughly chop the pitted dates into smaller pieces and stir them into the banana-pear mixture.
In a separate mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
In another small bowl, lightly beat the eggs. Add the melted butter, vanilla extract, and milk, and whisk until combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
Fold the banana-pear mixture into the batter. If using, fold in the chopped walnuts or pecans for added crunch.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan on the counter a few times to remove any air bubbles.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3-4 days, or freeze for longer storage.
Nutrition Facts
Calories |
3625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 549.6 g | 200% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 305.7 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3088 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
