Banana Pear Quick Bread
An abundance of over-ripe bananas sat staring at me from their perch on the kitchen counter. I over bought fruit in preparation for my girl coming home on spring break. I forgot that she rarely eats a banana, adding one to her morning smoothy being the exception. As for me, well I love bananas, but only in their perfectly yellow state. Once the dark brown freckles of ripening appear, into the freezer they go, kept on ice for another use.
Banana bread and muffins have never been my thing. I know, weird, right? I love bananas, but rarely do I find a bread recipe that appeals to me. The one exception is Joanne Chang’s recipe. Joanne is the famed pastry chef behind Flour Bakery in Boston. I have had the pleasure of visiting her bakery and eating my way through most everything she bakes. Her recipe for Banana Bread found it’s way to the internet long before her book Flour made it into print, so I have been making it for years now.
Three ripe bananas calling my name, I was one half banana short for Joanne’s recipe. Why not add the pear that was also threatening to over-ripen on me if not promptly devoured? So that is just what I did. Can I tell you what a wonderful addition that little pear made to this bread! I don’t know that I will ever make banana bread again without adding a pear, or maybe an apple, or maybe…
One interesting and educational note I just had to share. I have never liked eating the skin of a pear. The gritty feeling I sense when the peel comes in contact with my tongue just isn’t appealing. That grittiness actually has a name. Stone cells. Who knew?
Banana Pear Quick Bread
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour (I used Bob’s Red Mill Whole Grain Soft Wheat)
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg (1/8 teaspoon if using ground nutmeg)
3/4 cup granulated sugar
1/4 cup packed, brown sugar
2 eggs
1/2 cup canola oil
3 very ripe, small to medium bananas, peeled and mashed
1 ripe but firm pear, peeled and diced
2 tablespoons sour cream
1 teaspoon vanilla extract
1 cup walnut halves, toasted and chopped
Position a rack in the center of the oven, and heat the oven to 325˚F. Butter a 12×4-inch tea loaf pan, or a 9×5-inch loaf pan.
In a bowl, sift together the flours, baking soda, salt, cinnamon, and nutmeg.
Using a stand mixer fitted with the paddle attachment, beat together both sugars and eggs on medium speed for about 5-6 minutes. On low speed, slowly drizzle in the oil. Adding it should take about 1 minute. Add the sour cream and vanilla extract and mix on low speed just until combined.
Remove the bowl from the mixer and fold in the mashed bananas and diced pear. Fold in the flour mixture and walnuts just until thoroughly combined. Pour the batter into the prepared pan and smooth the top. (For a pretty presentation, slices of pear can be laid across the batter before baking.)
Bake for 1 1/4 to 1 1/2 hours until golden brown, and a cake tester or tooth pick comes out clean when inserted into the center of the bread. Let cool in the pan on a wire rack for a least 30 minutes, and then remove it from the pan to cool completely.
Note: This bread baked longer than the 1 to 1 1/4 hours suggested in Joanne’s recipe. I suggest testing after about 1 1/4 hours, then watching the bread closely in the final minutes of baking.
Adapted from Joanne Chang’s FLOUR cookbook
The lush photos make this such an appealing post! I am wishing for ripe bananas and pears, just to try this wonderful version of Banana Bread. A big fat slice would make my Sunday morning coffee so much better!
(I know what you mean about the grainy texture of pears, but a ripe, juicy pear is such a special treat.)
What a beautiful looking loaf. I have never seen such a large loaf pan.
I love banana bread Mary! I make it often. Now I’ll try this one. Sounds and looks wonderful 😊
I love when a little improvisation works out so well – this looks wonderful, Mary. Banana bread is one of my absolute favourites – there’s always bananas lying around my kitchen. I’m not too fond of pears on their own, but love them baked into a cake or dessert.
My breakfast experience is constantly enhanced with your unique and amazing riffs on common sweets.
Just made this and also just ate several pieces while warm slathered with butter…
gave a piece to my friend who said …” I don’t really like banana bread…” after her third piece she changed her mind!!
I used pecan halves and it was great! Thanks so much for such a wonderful treat and addition to my recipe colection!
Thanks so much Clare! Your comment made my day. And, it reminded me of that recipe which I haven’t made in a while. With pears galore in the markets these days, I think it’s about time to revisit it.