Pear-nana Bread

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Pear-nana Bread

Ingredients

  • 10 ounces (1-1/4 cups) ripe bananas
  • 10 ounces (1-1/2 cups) granulated sugar
  • 5 ounces (3 each) eggs
  • 3 ounces (1/3 cup) vegetable oil
  • 2 ounces (1/4 cup) buttermilk
  • 2 ounces (1/4 cup) sour cream
  • 1 tablespoon pure vanilla extract
  • 10 ounces (2-1/3 cups) bread flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 3 Pacific Northwest Canned Pears, halves, in extra light syrup, drained and thinly sliced

Method

Preheat the oven to 350 degrees F. Lightly grease a 9 by 5 by 3-inch loaf pan and set aside.

Place the bananas in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until they are smooth. Add the sugar, eggs, oil, buttermilk, sour cream and vanilla and continue to mix until well combined.

Whisk the flour, soda and salt together in a small bowl. Scrape down the sides of the mixing bowl, add the dry ingredients all at once, and mix on low speed until the flour is fully incorporated, about 30 seconds. Scrape the batter into the prepared loaf pan. Shingle the pear halves on top of the batter and place the pan in the middle of the oven. Bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes.

Servings

Makes 12 servings

Nutrition

  • Calories: 300
  • Fat: 8.66g
  • Saturated Fat: 1.95g
  • Trans Fat: 0.07g
  • Cholesterol: 49.53ml
  • Sodium: 531.36mg
  • Carbohydrates: 51.21g
  • Fiber: 1.48g
  • Sugar: 30.57g
  • Protein: 5g
  • Calcium: 23.95mg
  • Iron: 1.38mg
  • Vitamin C: 4% DV
  • Vitamin A: 2% DV

Recipe By: Chef Mark Muszynski, Joliet Junior College, Joliet, IL

Ingredients

  • 1-1/4 pounds ripe bananas
  • 1-1/4 pounds granulated sugar
  • 6 eggs
  • 6 ounces vegetable oil
  • 4 ounces buttermilk
  • 4 ounces sour cream
  • 2 tablespoon pure vanilla extract
  • 1-1/4 pounds bread flour
  • 1 tablespoon + 1 teaspoon baking soda
  • 1 tablespoon salt
  • 6 Pacific Northwest Canned Pears, halves, in extra light syrup, drained and thinly sliced

Method

Preheat the oven to 350 degrees F. Lightly grease two 9 by 5 by 3-inch loaf pans, or a 4-inch half hotel pan, and set aside.

Place the bananas in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until they are smooth. Add the sugar, eggs, oil, buttermilk, sour cream and vanilla and continue to mix until well combined.

Whisk the flour, soda and salt together in a small bowl. Scrape down the sides of the mixing bowl, add the dry ingredients all at once, and mix on low speed until the flour is fully incorporated, about 30 seconds. Divide the batter between the prepared loaf pans, or scrape all of the better into the half hotel pan. Shingle the pear halves on top of the batter and place the pan(s) in the middle of the oven. Bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes.

Cool the pan on a rack for 15 minutes before inverting the loaves. Cool completely before slicing each loaf into 12 pieces, or the pan into 24 (2 by 2-1/2 inch) pieces.

Servings

Makes 24 servings

Nutrition

  • Calories: 300
  • Fat: 8.66g
  • Saturated Fat: 1.95g
  • Trans Fat: 0.07g
  • Cholesterol: 49.53ml
  • Sodium: 531.36mg
  • Carbohydrates: 51.21g
  • Fiber: 1.48g
  • Sugar: 30.57g
  • Protein: 5g
  • Calcium: 23.95mg
  • Iron: 1.38mg
  • Vitamin C: 4% DV
  • Vitamin A: 2% DV

Recipe By: Chef Mark Muszynski, Joliet Junior College, Joliet, IL