Dolce con pere e banane
Pear & Banana Sweet Bread

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my pear & banana sweet bread for you to enjoy.

My wife often used to go out and buy small brioches or sweet breads as a snack for the kids, until I created this recipe; now my pear and banana bread is baked at least once every ten days in the D’Acampo household. The process is so quick and easy but the effect is very wow. It is absolutely delicious and never lasts more than twenty-four hours in our house. We’ve eaten it for breakfast, snacks or even when having people over for tea, and no one can believe how easy it is to make when they are given the recipe. You can replace the pears with mangoes if you prefer, but if you are being creative with fruit, make sure you do not use one that is too juicy, like an orange.

TwitterFacebook

6

Serves

10

Ingredients

Ingredients

  • 140g salted butter at room temperature, plus extra for greasing
  • 150g soft brown sugar
  • 2 eggs, beaten
  • 2 ripe large bananas, mashed
  • 2 ripe pears, peeled, core removed, cut into 1cm cubes
  • 100g pistachio nuts, roughly chopped
  • 250g strong white flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 2 teaspoons vanilla extract

Weight Converter

Found in This Book

Feast your eyes on the finest pear & banana sweet bread! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat the oven to 180°C/gas mark 4. Grease a 1kg loaf tin with butter and line the base with baking parchment.
  2. Cream the butter and sugar in a large bowl and whisk together until fluffy and pale in colour. In three stages, pour in the eggs, whisking well after each addition. Add the bananas, pears and pistachios to the mixture. Sift the flour and baking powder onto the mixture and add in the salt. Add the vanilla extract and gently fold everything together until all the ingredients are just combined.
  3. Transfer the mixture to the prepared tin and bake in the middle of the oven for 55 minutes. To check if it is cooked, insert a piece of dry spaghetti into the middle of the cake; if it comes out clean and dry, it’s ready. If not, cook it for a few more minutes.
  4. Turn the sweet bread out onto a wire rack to cool and enjoy with your favourite cup of coffee.

Once you’re done, simply sit back and enjoy your pear & banana sweet bread and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Baileys Panna Cotta

View Recipe

Next Recipe

Polenta Cake with Oranges & Cointreau

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Quattro StagioniFour Seasons Pizza Topped with Ham, Artichokes, Mushrooms and Olives

Globe artichokes are used a lot in Europe, and especially in Italy, but don’t seem to be very popular here in England. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. I have tried making this recipe with rocket leaves instead of the mushrooms and it’s just as good. A classic Italian four seasons pizza that just reminds me of home. Makes...

13

Ingredients

Vegetables

Main Ingredient
View Recipe

Stufato Di ManzoBeef And Wild Mushroom Stew

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable...

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe

COPPETTE DI FRAGOLE, MASCARPONE E LIMONCELLOStrawberry & Mascarpone Tarts with Limoncello

For me, limoncello is the scent and flavour of home. Traditionally, this citrus liqueur is made from the best lemons in the world – Sorrento lemons. In Italy it is a hugely popular drink, with many people in the south making their own version. It’s really strong, about 40% proof, so you only need a small amount. Here, limoncello is mixed with creamy Italian cheeses and fresh seasonal strawberries...

4

Serves

10

Ingredients

Strawberries

Main Ingredient
View Recipe

Tiramisu con ciliegeCherry Tiramisu

If I asked you to name one Italian dessert , I guarantee the vast majority would say tiramisu. However, not everybody likes the coffee that the biscuits are traditionally soaked in, so my version – inspired by a trip to the cherry orchards of Castello, where Ciro and his family grow wonderful fruit – uses liqueur instead. If making this for children, just leave out the booze and cook the cherries...

4

Serves

9

Ingredients

Cherries

Main Ingredient
View Recipe

Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Spiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad

This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.

4

Serves

18

Ingredients

Chicken

Main Ingredient
View Recipe