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.
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.