Banana Pear Bread

In a nod to my banana apple bread, this beautiful and beautifully simple banana pear bread is a worthy contender for "must make fall bakes" - though of course you needn't save it just for the cooler months!

I love that this classic quick bread can be made with whole wheat flour or gluten-free oat flour depending on how you bake. I've tested it with regular whole wheat flour, whole wheat pastry flour, and oat flour, and the difference between each version is negligible. So use what you have!

I fancied the loaf up a bit with chopped walnuts and vanilla in addition to the chopped bits of pears that turn this into something wonderfully out of the ordinary. When I want to go all-in, I drizzle the top with a lemon glaze or a maple glaze. But I'm also firmly of the mindset that simple is best. All a slice really needs is a little swipe of softened butter.

Why You'll Love Banana Pear Bread

I know, I know. My blog may be in danger of becoming a banana bread-only site. From gluten free banana bread to oat flour banana bread to coconut banana bread and pumpkin banana bread - the list goes on (it does. There are more recipes.). But there are so many iterations of banana bread, I just can't stop! This one is a happy addition to the list. It's:

• Super simple to make. A banana bread should be easy to throw together, and this one is no exception. Assembled in just one bowl, it takes only a few minutes to put together.
• Unique. I'm always a fan of a classic banana bread without any additions, but I'm equally fond of changing it up a bit. Juicy pears were just meant to be enfolded into banana bread, and you won't find this one everywhere.
• Flavorful and satisfying. From the sweet bananas to crisp pears to the warming spices, this bread is both jam-packed with flavor as well as being super comforting.

Banana Pear Bread Ingredients

Here's a list of ingredients, plus my notes, on what goes into this quick bread. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Bananas - I prefer to use 2 large bananas here; I tested it with 3 bananas and the texture was a bit gummy for my preference. So use 2 large, or 2 ½ medium, RIPE bananas.
• Eggs - Large or medium eggs work best.
• Oil - Your choice of oil here. I use either olive oil, vegetable oil, or melted coconut oil.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Whole grain flour - Try whole wheat pastry flour or whole wheat flour. For a gluten-free option, use gluten-free oat flour or a gluten free 1:1 flour like my homemade gluten free flour blend.
• Brown sugar - Either light or dark brown sugar works.
• Baking powder
• Spices - I used a mix of ground cinnamon and ginger, but feel free to play around with other warming spices.
• Salt - Fine sea salt or table salt.
• Pears - Fresh chopped pears of any variety work great.
• Walnuts - I love throwing in chopped nuts for a bit of crunch, but totally feel free to leave these out if you prefer.

Banana Pear Bread Variations

• Make it super fall-y. Swap the spices for a pumpkin spice blend to infuse this loaf with even more fall flavor.
• Substitute with pear sauce. For a lower-fat version, substitute the ½ cup of oil for ½ cup of pear sauce, or do a mix of ¼ cup oil and ¼ cup sauce. A bonus is that this will make the loaf have even more pear flavor!
• Choice of flour. I always love adding more whole grains whenever possible! But, if you prefer, you can use all-purpose flour for the whole grain flour, or add 1 cup all-purpose flour and 1 cup whole grain flour.

Banana Pear Bread Tips & Tricks

• Rest the batter. Don't turn the oven on until you have assembled the batter. While the oven is preheating, the whole grain flour will have time to hydrate (soak up the moisture in the batter), making for a softer, better crumb after the loaf is baked. This applies to wheat flour and gluten-free flour. About 15-20 minutes is perfect.
• Try other spices. Instead of cinnamon, use ground ginger or cardamom. Or, add fresh peeled and grated ginger for a spicy kick!
• Make it refined sugar-free. Substitute coconut sugar or maple syrup for the brown sugar.
• Make it richer. For a hint of buttery richness, substitute melted butter for the oil. For a dairy-free version, use dairy-free butter.
• Cool the loaf completely. This bread is slightly on the delicate, so try to cool it completely before slicing into it so that it doesn't fall apart.
• It gets better with time. While I do love a slice of fresh banana pear bread, believe me when I say it tastes even better the next day (and the next, if it lasts that long).

How to Store Banana Pear Bread

• Counter - Wrap the pear banana bread in plastic or foil, or place it in a sealable bag or airtight container and keep it on the counter for up to 3 days.
• Fridge - Place the bread in the fridge and store it for up to 5 days. You can eat it straight from the fridge, let it warm to room temperature, or toast it in a toaster or oven.
• Freezer - Wrap individual slices of bread in plastic wrap, place them in a freezer-safe, sealable bag, and store them in the freezer for up to 3 months. Or, wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw the bread in the fridge before serving