Banana and Pear Bread – Whole Food Plant Based
This Banana and Pear bread is made with spelt and oat flours, soy yogurt, flax seeds and the goodness of bananas and pears. It contains no added sugar or oil. Swap the yogurt for whatever plant based yogurt you have in the fridge and the recipe should work out just as well. I used my blender jar to purée the fruits and add the rest of the ingredients. Ready in an hour, tastes great with a dollop of Strawberry Chia Jam.
The banana & pear bread batter comes together quickly in a blender jar and doesn’t need any more mixing bowls or spatulas. If wanting to use a hand mixer/ beater, this should work out as well. Just a quick reminder that this recipe can be made by hand but will take a bit longer.
We need,
- 1 cup Spelt Flour
- 1 cup Oat Flour
- 2 large Ripe Pears, blend to a purée after removing core & seeds
- 2 Tablespoons Flaxseed Powder mixed into 4 Tablespoons of Water
- 2 large Ripe Bananas
- 1 teaspoon Apple Cider Vinegar
- 2 heaped teaspoons Baking Powder
- 1/2 cup Soy Yogurt
- 1 teaspoon Vanilla Essence
Directions,
- Remove the core & seeds from the pears and add to the blender jar.
- Peel the bananas & add to the blender jar.
- Blend until well mixed and smooth.
- Next blend in the soy yogurt, ACV, flax seed mixture and vanilla essence.
- Preheat oven to 185° C and line a loaf tin with baking paper.
- Add the dry flours and baking powder to the blender jar and whiz until well mixed and fluffy. Depending on the water content in the pears, you might need to add in a few spoonfuls of water or soy yogurt.
- Pour the batter into the prepared loaf pan.
- Bake at 170°C for 45 – 55 minutes, or until a skewer inserted in the centre comes out clean.
- Cool in the hot oven for 5 – 10 minutes before from the loaf tin removing from the loaf tin to a cooling rack.
- Brush with more soy yogurt on the top for a glazed look.
Notes
- I used homemade soy yogurt which isn’t as thick as shop bought yogurt.
- Cooling the Banana & Pear Bread in the loaf tin for a bit stops it from cracking or breaking when moving on to the cooling rack.
Banana and Pear Bread Whole Food Plant Based
- Blender
- Oven
- 1 cup Spelt Flour
- 1 cup Oat Flour
- 2 large Pears, ripe
- 2 large Bananas, very ripe
- 2 teaspoons Baking Powder
- 1/2 cup Soy Yogurt
- 1 teaspoon Vanilla Essence
-
Remove the core & seeds from the pears and add to the blender jar.
-
Peel the bananas & add to the blender jar.
-
Blend until well mixed and smooth.
-
Next blend the soy yogurt, flax seed mixture and vanilla essence.
-
Preheat oven to 185° C and line a loaf tin with baking paper.
-
Add the dry flours and baking powder to the blender jar and whiz until well mixed and fluffy. Depending on the water content in the pears, you might need to add in a few spoonfuls of water or soy yogurt.
-
Pour the batter into the prepared loaf pan.
-
Bake at 170°C for 45 – 55 minutes, or until a skewer inserted in the centre comes out clean.
-
Cool in the hot oven for 5 – 10 minutes before removing on to a cooling rack.
-
Brush with more soy yogurt on the top for a glazed look.
- I used homemade soy yogurt which isn’t as thick as shop bought yogurt.
- Cooling the Banana & Pear Bread in the loaf tin for a bit stops it from cracking or breaking when removing on to the cooling rack.
