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    Home » Recipes » Breakfast/Brunch

    Banana Pear Bread with Ginger (Dairy Free)

    August 8, 2016 By Monika Last Updated February 7, 2021 20 Comments

    Jump to Recipe

    This dairy free, whole wheat banana pear bread with ginger is packed full of goodness and flavour.  Enjoy for breakfast/brunch or as a healthy snack anytime!

    Banana bread with 1 slice on white plate on top of wooden board with bread tin in background.

    This healthy banana pear bread is deliciously moist, fruity, with a bit of spice and super easy to make.

    This quick bread is light and fluffy and the wholemeal flour adds flavour and depth plain flour never could.  In addition to the whole wheat flour I also used a bit of ground almonds/almond flour for added flavour and lighter, fluffier texture.

    This moist ginger banana and pear bread recipe does not contain any refined sugar!  Most of the ingredients in this recipe are naturally sweet.  In addition to the pear and banana, other 'sweet' ingredients include nutty ground almonds as well as coconut oil.  I only used 2 tablespoons of honey (which can be swapped for maple syrup) in the batter so this banana ginger bread is moderately sweet.

    How to make quick banana pear bread: step-by-step

    1.Start by making the fruit mixture. In a saucepan combine the ginger, pear, banana and honey.  Cover, bring to the boil, then simmer gently for 10 minutes, stirring occasionally.  Remove from the heat and set aside to cool.

    Banana mixture in small saucer with spoon on cooling rack.

    2. In a large bowl combine the flour, ground almonds, baking powder and salt and stir using a whisk.

    Flour mixture with green whisk on large white bowl.

    3. Combine the fruit mixture (once cooled) with the eggs and stir thoroughly.

    Mashed banana with egg mixture in metal bowl with spoon.

    4.  Add this mixture to the dry ingredients and stir just to combine (do NOT overstir).

    Banana bread batter with flour not quite mixed in in large white bowl with spoon.

    5. Then simply pour the batter into your loaf tin and bake in a preheated oven for 1 hour (180 C).

    Raw banana bread in loaf pan lined with paper.

    6. Remove from the oven and set aside for 10 minutes.  Lift the bread out of the pan together with the paper and place on a cooling rack.

    Top tips for making pear banana bread

    • I used whole wheat flour but white flour is fine to use too.
    • You can prepare the fruit mixture in advance and, once cooled, refrigerate overnight, covered.
    • Use ripe and sweet but firm pear.
    • Do NOT overstir the batter.
    • Store in an airtight container or wrapped in paper in the fridge for up to 4 days.
    • Freeze the entire loaf or individual slices for up to 3 months.

    You might also like

    • Quinoa Banana Bread (Dairy Free)
    • Whole Wheat Banana Date Bread
    • Persimmon Bread with Orange Icing

    Check out also this collection of 18 healthy, easy vegetable breakfast recipes.

    Bread loaf with 1 slice on white plate on top of wooden board with bread tin in background.

    Keep in touch!

    How has your pear banana bread turned out for you? Let me know in the comments below, thanks!

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    Banana bread with 1 slice on white plate on top of wooden board with bread tin in background.

    Banana Pear Bread with Ginger (Dairy Free)

    This dairy free, whole wheat banana pear bread with ginger is packed full of goodness and flavour, making a delicious breakfast/brunch option as well as healthy snack anytime!
    4.34 from 6 votes
    Print Pin Rate
    Course: Breakfast, Brunch, Snack
    Cuisine: vegetarian
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 8 servings
    Calories: 236kcal
    Author: Monika Dabrowski

    Ingredients

    • 2 large ripe bananas mashed
    • 1 large pear peeled, chopped
    • 1½ tablespoons fresh ginger peeled, finely chopped
    • 2 tablespoons honey or maple syrup
    • 3 medium eggs lightly beaten
    • 1 cup (125 g) whole wheat/wholemeal flour
    • 1 cup (113 g) almond flour/ground almonds
    • 3 tablespoons coconut/vegetable oil
    • 1½ teaspoons baking powder
    • Good pinch of fine sea salt

    Instructions

    • In a saucepan combine the ginger, pear, banana, honey and oil, cover and simmer for 15 minutes.  Remove from the heat and leave to cool.
    • Preheat the oven to 350 F/ 180 C/ gas mark 4.  Lightly grease and line a 23 x 13 cm loaf tin with non-stick paper and set aside.
    • Combine the flour, ground almonds, baking powder and salt and stir using a whisk.  In a separate bowl combine the eggs with the fruit mixture (once cooled).  Add to the dry ingredients and stir well.  Pour the mixture into the tin, smooth out the top and bake for 1 hour.
    • Remove from the oven and set aside for 10 minutes. Lift the bread out of the pan together with the paper and place on a cooling rack.

    Notes

    • I used whole wheat flour but white flour is fine to use too.
    • You can prepare the fruit mixture in advance and, once cooled, refrigerate overnight, covered.
    • Use ripe and sweet but firm pear.
    • Do NOT overstir the batter.
    • Store in an airtight container or wrapped in paper in the fridge for up to 4 days.
    • Freeze the entire loaf or individual slices for up to 3 months.
    • Preparation time DOES include the time needed to cook as well as cool the fruit.

    Nutrition

    Serving: 1serving | Calories: 236kcal | Carbohydrates: 25g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 25mg | Potassium: 285mg | Fiber: 4g | Sugar: 11g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    Reader Interactions

    Comments

    1. Maria

      June 01, 2021 at 9:47 am

      1 star
      Regrettably, there’s too much ginger and it overpowers the rest of the flavours. Wouldn’t recommend it.

      Reply
    2. Jill Shorrock

      March 21, 2021 at 2:56 pm

      I'm wondering what a reasonable sub would be for the almond, as my kids can't eat almonds. Could I just sub with more whole wheat flour? Oats? I'm not sure

      Reply
      • Monika

        March 21, 2021 at 8:18 pm

        Yes, more flour will work, try approx. 2/3 cup flour, possibly even a little less, you'll have to decide once you've combined all the ingredients. This is a rough estimate only as I haven't actually made this bread like this. I hope it works out ok for you!

        Reply
    3. Sharina

      August 08, 2020 at 9:40 am

      5 stars
      Have to say that this is a winner! It's tasty and sweet even though there is only 2 tbsps of honey....love, love, love the ginger and pear together and then the banana is just a beautiful bonus....thanks this one ticks boxes for me...

      Reply
      • Monika

        August 08, 2020 at 11:20 am

        Glad you like these flavours and thank you for sharing your feedback:)

        Reply
    4. Whitefang

      June 17, 2020 at 10:00 am

      This claims to be dairy free, yet it contains two eggs. This is not a dairy free recipe.

      Reply
      • Monika

        June 17, 2020 at 3:31 pm

        Eggs are not a milk product so are not classed as dairy. This recipe is dairy free.

        Reply
    5. Jasmine

      May 18, 2020 at 11:27 am

      5 stars
      Excellent, absolutely loved it. So hard to find healthy recipes (without too much oil or sugar) to bake as treats with my toddler, but this one was a real winner. We all loved it, and will definitely make it again (turned out good enough to serve to guests, unlike most of our "healthy baking"!)

      Reply
      • Monika

        May 19, 2020 at 8:23 am

        That's fantastic, thank you for letting me know Jasmine!

        Reply
    6. Christabel

      April 23, 2020 at 2:08 am

      Just made this and it's delicious! I was surprised by how sweet it is! Thanks for the recipe. 🙂

      Reply
      • Monika

        April 23, 2020 at 8:21 am

        Glad to hear you liked the recipe and thank you for your feedback:)

        Reply
    7. Antonia

      May 06, 2018 at 1:46 pm

      I love your healthy twist on banana bread, and the combination of pear and ginger. I can't wait to try this out! I have some bananas about past their prime right now. 😀 Thank you for sharing this delicious and healthful recipe with us over at Fiesta Friday this week!

      Reply
      • Monika

        May 07, 2018 at 6:49 am

        Thank you! The ingredients were actually accidental, but thankfully the recipe worked!

        Reply
    8. hijackedbytwins

      August 12, 2016 at 10:31 am

      Ooooh what a lovely flavour combination! I never think of adding pears or ginger with banana. This is going to be a must try! Thank you for sharing with #CookBlogShare x

      Reply
      • monidab@gmail.com

        August 12, 2016 at 11:51 am

        Thanks! The combination was accidental as it was really all I could find after we came back from our holiday. But it worked:)

        Reply
    9. Mandy Mazliah

      August 11, 2016 at 6:06 am

      This looks like a lovely twist on banana bread. I agree about wholemeal flour, I'm increasingly using it in my baking instead of plain flour and think it adds a lovely depth of flavour. Thanks for linking up to #CookBlogShare

      Reply
      • monidab@gmail.com

        August 11, 2016 at 6:39 am

        Thanks! I recently also made pizza dough and muffins with wholemeal flour - both very successful:)

        Reply
    10. Sanchari Das

      August 11, 2016 at 1:54 am

      I love ginger in bread ..
      https://freshfashioneveryday.wordpress.com/

      Reply
    11. Basement Bakehouse

      August 10, 2016 at 3:40 pm

      YUM! Ginger and pear work so well together so you have my mouth watering! I'll have to make this soon, and your Banana Quinoa Bread looks fab too!

      Reply
      • monidab@gmail.com

        August 10, 2016 at 3:52 pm

        Thanks! I am really into ginger lately, I just love it in everything, but it does work particularly well with pear:)

        Reply

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