Banana Pear Bread with Ginger (Dairy Free)

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!

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.

Equipment you’ll need to make banana and pear bread

• Measuring cup and spoon
• Cutting board, knife, peeler and fork
• Saucepan and spoon
• 2 bowls and spoon
• 23 cm loaf pan (medium) and parchment paper

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.

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

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

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

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

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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.

More healthy banana bread recipes

If you like this healthy wholemeal banana bread you might also like this Quinoa Banana Bread (Dairy Free). This recipe uses ripe bananas as well as banana chips!  Check out also this Whole Wheat Banana Bread Recipe with Sea Salt.  Both make fantastic healthy snacks and easy lunchbox ideas.

You may also like this collection of 18 healthy, easy vegetable breakfast recipes.

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 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!

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Breakfast, Brunch, Snack

Cuisine: International

Keyword: banana bread, pear

Servings: 8 servings

Calories: 236kcal

Author: Monika Dabrowski

Ingredients

• 2 large ripe banana mashed
• 1 large pear peeled, chopped
• 2 tbsp finely chopped fresh ginger
• 2 tbsp honey or maple syrup
• 3 medium eggs lightly beaten
• 2/3 cup wholemeal flour
• 1 cup ground almonds/almond flour
• 3 tbsp coconut/vegetable oil
• 1.5 tsp baking powder
• Good pinch of 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

RECIPE LINK PARTIES

I am bringing my easy, healthy pear banana bread recipe to Fiesta Friday, co-hosted this week by Antonia @ Zoale.com.