This Easy Vegan Banana Bread With Pears is a delicious way to use up ripe fruit. This is a very quick and easy recipe to put together - no electric mixer needed. The pears give this banana bread added flavor and texture.
While it is a sweet bread, there isn't too much added sugar in this so it's not overly sweet like some banana breads are. It uses simple ingredients that you probably have on hand.
Bonus - you only need one large mixing bowl so you won't have a ton of dishes to do when this is done.
Why You'll Love This Recipe
- Not too sweet: This bread is just sweet enough without being too sweet. There isn't too much sugar in it so it's great for an afternoon snack.
- 1 bowl: Nothing better than only using 1 bowl in baking.
- Great texture: The pears give the bread added texture and give the bread a flavor boost.
This recipe uses very simple ingredients.
- Bananas - Make sure they are ripe!
- Pears - I used red pears in this recipe but you can use any kind of ripe pears. Bartlett and bosc pears are fine.
- All purpose flour - I prefer using plain flour, but if you want to use whole wheat flour it will still work. I wouldn't recommend using only whole wheat flour though. At most, I would use up to 50% of the total amount.
- Vegetable oil - Canola oil is fine to use in this recipe.
- Sugar - I like using all white sugar but you can also use ½ brown sugar for a little molasses flavor.
This is a pretty versatile recipe that you can change up according to you favorite flavors.
- Adding ¼ cup of chopped pecans or walnuts is a great addition to this pear banana bread and will give it a little crunch.
- Adding ⅓ cup of dark chocolate chips is a tasty way to make this bread into more of a dessert.
- Top with some vegan whipped cream for the ultimate treat.
1. Start by preheating the oven to 350 degrees.
2. For best results, line the loaf pan with parchment paper for easy removal. You can also coat with non-stick oil spray.
3. In a large bowl, mash up the extra ripe bananas with a fork. It doesn't need to be perfectly smooth, but don't leave any large chunks in it.
4. Add the sugar, vanilla extract, and vegetable oil to the mashed bananas and mix very well.
5. Next you'll be adding the dry ingredients into the wet ingredients. Mix the baking soda, nutmeg and salt into the banana mixture and combine well.
6. Add the white flour and stir to combine. Don't over-mix the batter.
7. Using a spatula or a wooden spoon, fold in the overripe pears.
8. Spoon the batter into the prepared loaf tin. Smooth out the top and place in the preheated oven.
9. Bake for about 55 minutes. Take out the bread and test to see if it's completely baked through. If needed, bake for an additional five minutes.
10. Let the bread rest in the pan for at least 15 minutes before removing it. Let cool on a wire rack, slice and serve.
Store leftovers in an airtight container at room temperature. For best texture, eat within 3 days. You can reheat individual slices in the oven for a few minutes as well.
This bread freezes well. Place the cooled bread in a freezer safe bag, squeezing out as much air as possible. For easier portions, cut the bread in slices first. You can freeze this bread for up to 3 months for best results.
If the bread is frozen, let the pieces thaw overnight in the fridge. You can also defrost a slice at room temperature. Heat them up in the oven for a few minutes before eating.
This recipe doesn't use any flax eggs (a mixture of ground flax seed and water) or other egg substitutes. I'm not a big fan of flax eggs as I find it makes baked goods too dense and gummy. This bread doesn't need them.
You can use any variety you have at home. This recipe is a great way to use up very ripe pears and bananas.
More Vegan Bread Recipes
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Easy Vegan Banana Bread With Pears
- 3 ripe bananas
- ⅔ cup white sugar
- 2 teaspoon vanilla extract
- ¼ cup vegetable oil
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups all purpose flour
- 2 ripe pears, peeled and diced
- Preheat the oven to 350°. Line the loaf pan with parchment paper for easy removal.
- In a large bowl, mash up the ripe bananas with a fork. Try not to have any large chunks.
- Add in the sugar, vanilla extract, and vegetable oil and mix well with the fork.
- Add in the baking soda, nutmeg and salt and stir to combine.
- Add in the flour and mix until combined. Do not overmix.
- Use a spatula to fold in the pear pieces.
- Spoon the batter into the prepared bread pan with the spatula and even out the top.
- Bake for 50 minutes. Removed from oven and let sit in pan for 15 minutes.
- Remove the bread from the pan, slice and serve.
- Store in an airtight container at room temperature for up to 3 days.
- Option: Add ¼ cup of chopped walnuts or pecans if desired.
- Loaf pan