Pear and banana bread
- October 2014
- Serves 8
- Hands-on time 25 min, oven time 45-60min
This banana bread recipe is a brilliant way to use up browning bananas. The addition of pears and maple syrup makes it all the more sticky and decadent.
Or, for a classic recipe, try our simple banana bread recipe.
- 16.1g (7.4g saturated)
- 38.4g (23.9g sugars)
When you line a loaf tin with baking paper, leave some hanging over the short edges of the tin. The excess paper will help you lift out the baked cake. We’d recommend that you use a baking tin which is 21.5cm x 11 x 7cm for the best results.
This cake freezes well for up to 3 months. Once cool, freeze all or part of the cake, tightly wrapped in baking paper and sealed in a freezer bag. Defrost, then drizzle with golden syrup to serve.
If you have browning bananas in your fruit bowl, don’t let them go to waste (they have so much flavour) – freeze them in their skins. Defrost before using to make the cake.
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