As you have probably been able to figure out, my true passion for food lies on the sweet side of the kitchen. Although I am confident in my savory cooking abilities, an extra splurge of creativity and excitement arrives when I am baking.
One of my favorite things to make and to eat is banana bread. Over the years, through much trial and error, I think I have (finally) created one of the tastiest banana bread recipes around.
I had at the huge pile of bananas on the kitchen counter for a while, assuming that my family could not possibly eat that many bananas, and that I would be able to make banana bread at the end of the week. However, when I glanced at the pile yesterday, there was only one brown-speckled beauty ripe enough for baking.
Still having an itch to bake, and with four extremely ripe pears sitting in the fruit basket, I decided to try baking pear bread. After all, the method has to be pretty similar to banana bread, doesn’t it?
Inspired, I remembered reading about pear bread on another one of my favorite food sites: Smitten Kitchen. So, using her recipe as a starting point, I quickly whipped together the batter, poured it into a Bundt pan, and gently slid it into the oven. One hour later the entire house smelled delightfully of spiced bread, and my craving for banana bread was quickly forgotten. I promise that this bread will not disappoint!Pear Bread (Adapted from Smitten Kitchen)
If you look at Deb’s site, you’ll notice that I decreased the amount of sugar quite a bit. I still found the bread to be plenty sweet, however, and the texture remained perfectly moist. The key, I think, is to use overly ripe pears. Also, I imagine the bread would make a lovely dessert for a party if slathered with cream cheese frosting. Makes 10 generous servings. –
2 cups all-purpose flour 1 cup whole wheat flour 1/2 teaspoon baking soda 1 1/4 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon ground ginger 1 teaspoon salt 2/3 cup vegetable oil 3 eggs 1 cup brown sugar 1/2 cup granulated sugar 4 ripe pears, peeled and cored 1 tablespoon pure vanilla extract – Preheat the oven to 350 degrees. Butter and flour a Bundt pan. Set aside. – Combine all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, ginger, and salt in a large bowl. – Place the pears in a small bowl and mash. Add the oil, eggs, brown sugar, granulated sugar and vanilla extract to the bowl and mix well. – Add the pear mixture to the flour mixture. Fold the mixture until no specks of flour remain, being careful not to overmix. – Scrape the batter into the prepared Bundt pan and bake for approximately 1 hour, or until a toothpick inserted into the bread comes out clean. Cool the bread in the pan for 10 minutes. Turn the bread out on a wire rack and cool completely. – Enjoy.