There are so many banana bread recipes out there it was nice to finally come across a different version. Being unable to eat anything that involves bananas I felt that I had to give this recipe a try.
I came across this recipe on the Better Homes And Gardens television show where Fast Ed prepared it. I decided to use fresh pears as I had some on hand rather than the tinned variety in the recipe. It was a very easy recipe without much hassle.
The baked bread looked great and had a beautiful smell. Everyone wanted to cut into it as soon as it came out of the oven, but I managed to stop them. The finished bread was really nice with the soft pears and then the raspberry taste. We didn’t put anything on the sliced bread, just ate it as is.
Because of the pear included in the recipe, the bread does soften day by day, however it is still really nice.
Hope you enjoy this “not banana” bread as we did!
- Cooking oil spray, for greasing
- 2 cups self-raising flour
- 1 tsp bicarbonate of soda
- 125g caster sugar
- 1 cup natural yoghurt
- ¼ cup vegetable oil
- 2 eggs
- 1 tsp natural vanilla extract
- 6 pear halves in juice, drained, diced (I used 3 fresh pears)
- 120g frozen raspberries
- Icing sugar mixture, for dusting
- Fresh raspberries, to serve
- Preheat oven to 170°C.
- Grease a medium loaf tin with cooking oil spray, then line base and sides with baking paper.
- Put flour, bicarb and caster sugar in a large bowl and stir to combine.
- Put yoghurt, oil, eggs and vanilla in a separate large bowl and whisk until combined and smooth. Pour yoghurt mixture into flour mixture and stir to combine.
- Fold pears and frozen raspberries into batter, then spoon into prepared tin.
- Bake for 55 minutes or until cooked when tested with a skewer.
- Cool bread in tin for 15 minutes before turning out onto a wire rack.
- Dust with icing sugar, then slice.
- Serve warm or cold, topped with fresh raspberries.