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
Scale
- 1 1/2 cups chopped pears (240g)*
- 1/2 cup mashed banana (125g)
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups blanched almond flour (190g)
- 1/2 cup tapioca starch (60g)
- 1 tsp cinnamon (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 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.