Pear and banana loaf

I thought combining these two ingredients for a loaf was a great idea as I seem to have both ripening up in my fruit bowl frequently at present.

The end results are delicious -you will be rewarded with a moist, flavoursome loaf.


Serves 10


100g butter, melted

2 (200g) bananas

60g caster sugar

40g brown sugar

2 (200g approx) ripe pears, peeled and with cores removed

½ tsp vanilla extract

1 egg

150g flour

½ tsp ground ginger

½ tsp baking soda

1 Tbsp maple syrup


Preheat the oven to 160degC fan bake.

Lightly grease a 750g loaf tin with butter, line the base with baking paper and set aside.

In a large mixing bowl add the melted butter, then add the banana and mash with a fork.

Add the sugars and mix well to combine.

Dice one of the pears and mix through the banana batter.

Add the vanilla and the egg. Mix well to combine. Add the sifted flour, ginger and baking soda and gently mix until just combined.

Pour into the prepared tin.

Slice the remaining pear into thin slices and arrange on the top of the loaf.

Drizzle over the maple syrup.

Bake for 35-40 minutes or until the loaf is cooked in the middle.

Cool in the tin for 15 minutes before turning out on to a cooling rack.

Will keep for 3-4 days. Can be frozen.


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