Shake Up Your Banana Bread And Try Caramelised Pear Bread by Larissa Takchi

Shake up your banana bread recipe. Pears add natural sweetness and help keep the bread moist. Try Beurré Bosc pears for this recipe – their traditional pear shape and firmer texture makes them great for cooking, particularly poaching.

Serves 10
Preparation: 30 minutes Cooking: 1 hour

Ingredients

Larissa Takchi, caramelised pear bread — Larissa Takchi

Caramelised Pears

5 pears, peeled and halved lengthwise
1⁄4 cup brown sugar
1.5 tbsp. orange juice
3 tbsp. water
2 tbsp. unsalted butter

Bread

4 large eggs
1 cup sugar
1/3 cup olive oil
1 cup plain flour
1⁄2 cup whole meal flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 teaspoon ground cardamom
1⁄2 teaspoon cinnamon

Method

For caramelised pears pour water, orange juice, sugar and butter in a medium fry pan overmedium heat, stirring until sugar is dissolved and the mixture is slightly reduced, about 5minutes.
Add pears, cut side up. Cook about 3-4 minutes. Turn them over and cook just until slightlysoftened, about 4 minutes. Let them cool slightly.
Line the bottom of a 9×5 inch loaf pan with parchment paper. Place the pears, cut side down inthe pan. Heat the remaining liquid in the frypan and pour it over the pears.
For the pear bread, preheat oven to 180C.
Using an electric mixer on medium speed, beat eggs and sugar until pale and fluffy about 5minutes. Add in olive oil and mix well.
In a medium bowl, whisk together the flours, cocoa powder, baking powder, baking soda, salt,cardamom and cinnamon.
Pour the dry ingredients into the wet mixture in 2 additions. Don’t over mix. Just use a handwhisk and whisk until everything is combined.
Pour the batter over pears. Smooth the top.
Bake until top is golden or until a tester inserted in the center comes out clean, about 50minutes.
Let cool in the pan for 15 minutes and serve – the bread will taste delicious with ricotta andhoney!