They say that necessity is the mother of invention, and well I guess that’s true in this case. I had an excess of frozen bananas threatening to take over my freezer and an ever-growing number of pears on my kitchen bench that the kids swore they would eat but always go for every other imaginable fruit in the fruit basket first. So I whipped this up in no time and problem solved!
I love the texture of this loaf, nice chunky bits of pear, stringy coconut and moist banana. Yum!
Banana, Pear and Coconut Loaf
100g unsalted butter, melted, plus extra for greasing
3 (about 250g) ripe bananas
50g raw caster sugar (or any other sugar you have or omit as its already pretty sweet)
2 ripe pears
½ cup shredded coconut
1 tbsp maple syrup
1 tsp vanilla extract
1 large free-range egg
150g plain Gluten-free flour
½ tsp bicarbonate of soda
1. Preheat oven to 180C
2. Mash the ripe bananas and combine with the melted butter and sugar. Peel and chop the pears, dust some plain flour and add to the mix. Then add Maple syrup and vanilla extract.
3. Next add beaten egg and stir to combine.
4. Sift gluten-free flour and bi barb, and add shredded coconut. Fold in lightly until combined.
5. Grease loaf tin and line with baking paper.
6. Place in the oven for 50 – 60 mins remove when the skewer comes out clean.
Enjoy with butter or a drizzle of maple syrup, but I just love it on its own hot out of the oven.