Is there such a thing as a ‘banana bread connoisseur’? If there is, I think I’m one of them, as I’ve certainly consumed my share of banana bread, especially during pregnancy!!
This is a seriously good banana bread, adapted by Tana Ramsay’s banana and apple loaf recipe, the only difference being that I prefer pear over apple and enjoy the crunch of walnuts too.
If you’re planning a brunch or afternoon tea for your Christmas celebrations, this would make a lovely addition. Bake the day before and toast before serving with a knob of butter and dusting of icing sugar. Alternatively, you can always save this recipe for another day when you need to use up bananas and pears on the turn.
Be sure to have a gorgeous Christmas and New Year!!
1 cup (115 grams) walnuts, toasted and coarsely chopped
4 medium-sized ripe bananas, mashed
1 pear, peeled and coarsly grated
2 large free-range eggs, beaten
3/4 cup (150 grams) granulated brown sugar
1/2 cup (113 grams) unsalted butter, softened
1 3/4 cups (250 grams) self raising flour, sifted
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
pinch of salt
Icing sugar to serve (optional)
1) Preheat oven to 150°C and toast walnuts on a tray for 5-10 minutes or until fragrant. Once cooled, coarsly chop and set aside.
2) Preheat oven to 175°C. Grease and line a rectangular loaf tin (approx. 12 x 40cm).
3) In a bowl mash bananas with a fork or potato masher, add grated pear and mix to combine.
4) Using an electric hand-held mixer (medium setting), beat the eggs, sugar and butter until pale and creamy (approx. 5-7 minutes).
5) Stir in the mashed bananas and pear and sieve in the flour and other dry ingredients.
6) Once well mixed, tip into the loaf tin and bake for 40-45 minutes.
7) Remove to a wire wrack and cool in the tin for 20-30 minutes. Remove from the tin onto the rack and finish cooling completely before slicing.
8) Serve toasted with a sprinkling of icing and knob of butter.
- Replace walnuts with pecans and pear with apple or carrot.
- Freezes well for up to three months.