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.
Preparation: 30 minutes Cooking: 1 hour
- 5 pears, peeled and halved lengthwise
- 1⁄4 cup brown sugar
- 1.5 tbsp. orange juice
- 3 tbsp. water
- 2 tbsp. unsalted butter
- 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
- 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!
Larissa Takchi is 2019’s MasterChef winner who is known for her stunning and delicious desserts.
For more ins-pear-ation visit AustralianPears.com.au