Pear Banana Bread
Experience the perfect blend of sweet and moist with this Pear Banana Bread recipe, a delightful twist on the classic banana bread. Infused with naturally sweet ripe bananas and freshly grated pear, this quick bread boasts a tender crumb and irresistible flavor. A touch of cinnamon adds warmth, while Greek yogurt ensures every bite is moist and rich. This recipe comes together in just 15 minutes of prep time and uses pantry staples like all-purpose flour, brown sugar, and pure vanilla extract, making it an easy yet impressive bake. Optional chopped walnuts or pecans bring a satisfying crunch if you’re craving extra texture. Perfect for breakfast, dessert, or an afternoon snack, this Pear Banana Bread will quickly become your go-to treat. Bake a loaf today and enjoy the irresistible aroma wafting through your home!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 1 large ripe pear
- 0.33 cup unsalted butter
- 0.5 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.25 cup plain Greek yogurt
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Peel and grate the pear using a box grater and add it to the mashed bananas.
Melt the unsalted butter and stir it into the banana and pear mixture.
Add the granulated sugar, brown sugar, eggs, and vanilla extract to the bowl. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the Greek yogurt to keep the batter moist. If using, stir in the chopped walnuts or pecans.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center 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.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 390.7 g | 142% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 203.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 296 mg | 23% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1934 mg | 41% | |
*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.
