This healthy banana pear bread is gluten free, dairy free and only sweetened with fruit (no sugar added). This loaf is moist and tender and a great way to use up overripe pears or bananas.
Banana bread is always a reader favorite. Of course, it's one of my favorites too! And what better way to create a fall inspired banana bread than to use pears?!
This banana pear bread is made with almond flour and only sweetened with ripe fruit (bananas and pears). It's moist, soft and subtly sweet - perfect as a side to breakfast or an afternoon snack.
Why You'll Love this Banana Pear Bread
- gluten free and grain free - made with almond flour
- paleo friendly - made with healthy, minimally processed ingredients
- made without butter or oil
- no added sugar - just sweetened with fruit
- moist and tender - no one likes a dry loaf
- kid friendly
- easy to make - just blend ingredients and bake!
With a qualities like this, there's truly no better paleo banana pear bread out there! It's healthy enough for breakfast, but also great as dessert when topped with vanilla icing or slathered in nut butter and honey.
Ingredients
Here's a list of what you need to make this gluten free banana pear bread:
- ripe pears - any variety
- ripe banana - yellow with many brown/black spots
- eggs
- vanilla extract
- blanched almond flour
- tapioca starch - needed for texture purposes. You may sub with arrowroot starch.
- cinnamon (optional)
- baking powder
- baking soda
- salt
No recipe substitutions have been test, however tigernut flour should work in place of the almond flour if you need this recipe to be nut free.
Also, any variety of pear should work. I used Bartlett, but Anjou, Bosc and Comice would be great alternatives.
How to Make Banana Pear Bread
This quick bread is made in a food processor or high powered blender and is super easy to make.
First, preheat your oven to 350 degrees F and line an 8" x 4" baking pan with parchment paper.
Next, place the banana and pear in a food processor. Blend until the mixture is well processed. Add the remaining ingredients and blend until the batter is well mixed.
Pour the batter into the lined loaf pan.
Place the loaf in your preheated oven and bake at 350 degrees for 45-50 minutes.
After baking, remove the loaf from the oven and cool for 10 minutes in the loaf pan, then transfer to a wire cooling rack.
Storage
Since this bread is super moist and preservative free it needs to be stored in the fridge. Simply slice the loaf and store in a sealed container in the fridge, up to one week.
For longer storage, slice and keep in the freezer up to one month.
Banana Pear Bread Toppings
This loaf can be eaten on it's own, or topped with anything from almond butter to homemade jam to coconut butter. Although this bread isn't overly sweet, it is still a sweet bread. So, the best toppings would be nut or seed butters, coconut butter, honey, maple syrup, dairy free yogurt, ect.
More Bread Recipes with No Sugar Added
For more easy bread recipes without added sugar, check out these reader favorites:
- 4 Ingredient Banana Bread
- Applesauce Zucchini Bread
- Chocolate Protein Banana Bread
- Pumpkin Banana Bread
Banana Pear Bread (Gluten Free, No Sugar Added)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8" x 4" loaf 1x
Description
This healthy banana pear bread recipe is gluten free, dairy free and fruit sweetened (no sugar added). It's a moist and tender paleo bread, perfect as a side to breakfast or an afternoon snack.
Ingredients
- 1 ½ cups chopped pears (240g)*
- ½ cup mashed banana (125g)
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups blanched almond flour (190g)
- ½ cup tapioca starch (60g)
- 1 tsp cinnamon (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" baking pan with parchment paper and set aside.
- Add banana and pear to a food processor or high powered blender and blend until pulverized.
- Add remaining ingredients to food processor and blend until mixture is a smooth, consistent texture.
- Pour batter into the lined loaf pan.
- Place in oven and bake at 350 degrees for 45-50 minutes.
- Remove loaf from oven and cool in pan for 10 minutes, then transfer to a wire cooling rack.
- Once cooled to room temperature, slice to desired size.
- Store in an airtight container in the fridge, up to one week.
Notes
For best results, please measure ingredients by weight (when given)
*I used Bartlett pears, but any variety will work. Use ripe pears. Wash, remove the stem and seeds, then cut into bite sized pieces.
ringi taituha
Yummy can’t wait to make this recipe
Melina
Hi! How would you recommend to add some protein powder to this recipe? Really excited to try but I always like to add some protein to my
Morning snacks!
Katie
Hi! I can't say for sure - some protein powders can really change a recipe. But, if I were to try a substitution using pea protein I would probably add 1/4-1/2 cup pea protein, add another egg and then add water if needed. Let me know what you try 🙂
Sara
the flavour was good, but quite wet. Is there leven missing from the ingredient list?
Katie
Hi! Did you measure the ingredients by weight? This loaf is moist, but slight changes in ingredients can change the outcome.
Barbara
I loved this recipe! I substituted tapioca flour for 1/2 cornstarch 1/2 brown rice flour - it worked!
Katie
I'm so happy to hear that! Thank you for sharing your substitutions.
Beth
Delicious!! So happy to have a GF, sugar free, simple and scrumptious bread! Thank you!
Katie
So glad you like it 🙂 Thank you so much for leaving a review!