Pear Banana Bread

From: Chef #1000699

On Oct 23, 2008

The pears I used are from our farm and they are very hard and crunchy. I grated them instead of chopping and mashing. I was disappointed in the lack of flavor of the bread. Perhaps it was the crunchy pears, but I tasted banana and not much else. It was very moist. I don't plan to use this recipe again.

From: Ginger Rose

On Sep 22, 2007

I'd never have thought that banana and pear would go well together but they did - its so lovely and moist! I had to cook the pears up before I mashed them as the pears from our garden are very hard and I found that one banana was fine. Thanks for the good recipe!

From: Chef Strawberry Short Cake

On Mar 15, 2009

This bread is delicious and moist and has become a favourite with my family and friends. The riper the fruit, the sweeter the cake so you can easily cut down the sugar quantity without issue. This is the first cake I have made from stratch and it is dead easy and absolutely delicioous.

From: El Bee

On Sep 27, 2008

I made muffins (24--baked at 350 for 18 minutes, started checking at 15), which just came out of the oven & cooled to eating temp. They are very tasty and moist--and a very forgiving recipe. I had 4 small pears (with bad spots to cut out) and 1 banana, and only plain yogurt. I used a mix of white and wheat flour & fresh nutmeg. Thanks for sharing!