This Banana Pear Bread is sweet, buttery and super moist, with little bites of juicy pear in every slice! Ripe bananas bring natural sweetness and a tender crumb, while the fresh pear adds a delicate, fruity twist. It’s a classic banana bread recipe with a little something special! And the perfect loaf for morning tea, lunch boxes or afternoon snack.
This recipe uses simple pantry ingredients, and comes together easily with a hand mixer (or your Thermomix). With just the right balance of sweetness and spice, it’s a family-friendly quick bread you’ll want to make on repeat. Especially when you have bananas that are getting spotty on the bench!
Why you’ll love this Banana Bread with Pear
This is not your average banana bread – the pear takes it to a whole new level! It’s super moist and flavour-packed. The ripe bananas, creamy Greek yoghurt and fresh pear make for an extra soft, tender banana loaf. It’s sweet and soft enough for toddlers to enjoy too.
It’s a one or two bowl, easy recipe and one that kids can help with! They’ll be so proud of the result!
Plus, it’s freezer-friendly. Bake, slice and store for quick snacks or lunch box fillers.
Ingredients in Banana Pear Bread
You only need a handful of everyday ingredients for this pear banana bread recipe:
Bananas – The riper, the better! You’ll need about 2 medium to large bananas to make 1 cup of mashed banana.
Pear – Peeled and diced into small cubes for bursts of sweetness in every bite.
Unsalted butter – Softened to room temperature for easy mixing and a rich flavour.
Brown sugar – Adds sweetness and depth.
Eggs – At room temperature, for structure and lift.
Greek yoghurt – Helps keep the loaf moist while adding a subtle tang.
Vanilla paste – Enhances the flavour.
Plain flour – Spoon and level it for accuracy if not weighing it out.
Bicarbonate soda/baking soda – To give the banana pear loaf a gentle rise.
Salt – Just a pinch to balance the sweetness.
Ground cinnamon – Adds warmth.
How to make Banana Pear Bread
This banana and pear loaf is really easy to prepare. Here’s a summary!
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Preheat your oven and line a loaf tin with baking paper/parchment paper.
Step 2: In a large mixing bowl with a hand mixer, mash the bananas until smooth. Measure out 1 cup and set aside.
Step 3: In the same mixing bowl with hand mixer, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Then mix in the banana, Greek yoghurt and vanilla paste until well combined.
Step 4: In another bowl, whisk together the flour, bicarbonate soda, salt, and cinnamon. Gently mix the dry ingredients into the wet ingredients until just combined – don’t overmix.
Step 5: Fold in the diced pear, then pour the batter into the prepared loaf tin.
Step 6: Bake for 60 minutes, loosely covering with foil at the 30-minute mark to prevent over-browning. The bread is ready when a skewer inserted in the centre comes out clean.
Step 7: Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
THERMOMIX BANANA PEAR BREAD:
Thermomixer? This Thermomix banana bread recipe takes just a couple of minutes to prep. Use your machine to cream the butter and sugar, mix in the remaining wet ingredients and then gently mix in the dry ingredients. Use your Thermomix spatula to fold in the pear, before pouring into the prepared pan and baking.
Toddler-friendly banana bread
This Banana Pear Bread is beautifully sweet and soft. The pear adds a delicate flavour and mouth feel, and helps to make this quick bread super moist. Slice it into fingers to make it easy for little hands to hold.
Storing and freezing
I love having a batch of this pear banana bread prepared ahead for the week’s lunch boxes.
STORING: Store in an airtight container at room temperature for up to 2 days. Alternatively, store it in the fridge for up to 1 week.
FREEZING: To freeze, slice the banana bread and wrap each slice individually. Store them in an airtight container or ziplock bag for up to 3 months. Freezing individual slices rather than a whole loaf makes it much faster to defrost and easier to grab out for lunch boxes!
To serve from frozen, defrost overnight in the fridge, or gently warm a slice in the microwave for a just-baked feel. Serve it thickly sliced on its own, or toasted with a little butter for an extra treat.
MORE EASY RECIPES WITH RIPE BANANAS: Looking for another baked treat with banana that’s great for kids? Try these Banana Cottage Cheese Muffins. They have choc chips too so feel like a treat, but are full of wholesome ingredients!
If you make this Banana Pear Bread, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more treats recipes for kids.
Happy baking,
Chloe x
Banana Pear Bread
Category: SweetsIngredients
- 2 medium to large sized ripe bananas to make 1 cup mashed banana (230g/8oz peeled banana)
- 115 g unsalted butter cubed and softened to room temperature
- 150 g brown sugar packed
- 2 eggs at room temperature
- 80 g Greek yoghurt
- 1 tsp vanilla paste
- 250 g plain/all-purpose flour spooned and levelled
- 1 tsp bicarbonate soda/baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 medium pear peeled and diced small (Note 1)
Instructions
- Preheat the oven to 180°C/350°F (160°C fan forced). Line a loaf tin with baking/parchment paper.
- Peel and roughly chop/break up 2 medium to large sized ripe bananas into a large bowl. With a hand mixer on medium speed, mash the banana. Measure out 1 cup and set aside.
- In the same large bowl, beat together 115 g unsalted butter and 150 g brown sugar on high speed until creamy. Add 2 eggs, beating the mixture on medium speed until well combined. Add the mashed banana, 80 g Greek yoghurt and 1 tsp vanilla paste and mix again until well combined.
- In a separate bowl, whisk together 250 g plain/all-purpose flour, 1 tsp bicarbonate soda/baking soda, 1/4 tsp salt and 1 tsp ground cinnamon. Add this dry mixture to the banana mixture, and beat together on low speed until just combined. Do not over mix. Fold in 1 medium pear.
- Pour and level out the mixture into the prepared loaf pan. Bake in the oven for 60 minutes, covering the bread loosely with aluminium foil at 30 minutes to stop the top from over-browning. At 60 minutes, check the bread is done – a toothpick inserted into the centre should come out clean. Allow to cool in the tin for 10 minutes, then transfer to a rack to cool completely before slicing and/or storing.
Thermomix instructions
- Preheat the oven to 180°C/350°F (160°C fan forced). Line a loaf tin with baking/parchment paper.
- Put 115 g unsalted butter and 150 g brown sugar into the mixing bowl and mix for 5 seconds, speed 5, MC on. Scrape down the mixing bowl and mix again for 5 seconds, speed 5, MC on.
- Chop 2 medium to large sized ripe bananas into small pieces. Add banana, 2 eggs, 80 g Greek yoghurt and 1 tsp vanilla paste to the mixing bowl. Mix 20 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add 250 g plain/all-purpose flour, 1 tsp bicarbonate soda/baking soda, 1/4 tsp salt and 1 tsp ground cinnamon. Mix 10 seconds, speed 4, MC on. Using the spatula, fold in 1 medium pear.
- Pour and level out the mixture into the prepared loaf pan. Bake in the oven for 60 minutes, covering the bread loosely with aluminium foil at 30 minutes to stop the top from over-browning. At 60 minutes, check the bread is done – a toothpick inserted into the centre should come out clean. Allow to cool in the tin for 10 minutes, then transfer to a rack to cool completely before slicing and/or storing.
One Response
We’re loving this banana bread for school lunch boxes! It freezes so well, I can just defrost a slice at a time. My kids love the chunks of pear in it, yummy!