Banana-pear Quickbread

Peg Bracken’s Maui Banana Bread brightened up with some fresh pear slices.

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I wish I’d taken photos of this bread, but it was gone so quickly! James expressed surprise that I took two slices of it while it was warm. I rarely want seconds of sweet stuff, but as I was eating the first, warm slice, I knew I wanted another, this time with a little butter on it. This was a good call.

The original recipe calls for creaming butter and sugar, but I couldn’t find my mixer and my wrists weren’t up for doing the task by hand, so I melted the butter and added it with the wet ingredients. I may have sacrificed some loft, but it was not really noticeable, and this is a much easier way to do it if you don’t have a mixer handy online project management tools.

Banana-pear Quickbread
(Adapted from Maui Banana Bread from The I Hate to Cook Book, by Peg Bracken)

Dry ingredients:

1 1/4 cups flour
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder

Wet ingredients:

3 mashed overripe bananas
2 beaten eggs
2 small or 1 medium pear, peeled and sliced
1/2 cup (1 stick) melted butter, cooled

Preheat oven to 350°F. Butter a loaf pan. Whisk dry ingredients together. Add wet ingredients and mix until moistened (a few lumps are fine). Pour into pan and bake about an hour, until a sharp knife or toothpick comes out clean if you poke it in the center.

The texture is best if you wait at least a half hour before cutting into this, but I don’t blame you if you insist on having hot bread with maybe a little butter.

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Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

3 thoughts on “Banana-pear Quickbread”

  1. I wonder if mashed pears would be good for the mashed bananas or if that would just be way too wet? Last night I walked by a house with a yard just covered with fallen pears.

    For me, eating any kind of baked goods right out of the oven is the way to go (unless it’s one of those cakes you need to cool before frosting or adding fresh fruit) — once it’s cool it just doesn’t compare.

    1. I’ve made applebread from a banana bread recipe by subbing chunky applesauce, so I’m guessing the pears would work fine! (And we have good luck trading cooked goods for produce in our neighborhood: e.g., we take all those ripe plums off your hands, and you get a jar of plum jam in return.)

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