Raspberry Pear Bread
If you thought my banana bread was amazing, you need to try this raspberry pear alternative, with chocolate chips. It’s a one-bowl winner!
Prep: 10 min | Cook: 60 min | Serves: 10
Raspberry Pear Bread
Wet:
½ cup mashed banana
½ cup maple syrup
½ cup coconut oil, melted
½ cup milk or water
2 eggs
1 cup grated pear
Dry:
2 cups self raising flour
1 tsp ground cinnamon
Mix Ins:
1 cup frozen raspberries
¼ cup dark chocolate chips
01 Preheat oven to 180°C.
02 In a large bowl, add wet ingredients and whisk together. Add dry ingredients and stir until just combined.
03 Gently stir in raspberries and chocolate until just combined.
04 Pour into a lightly greased 10cm x 20cm loaf pan tin and bake for 60 minutes. Cool in tin before turning out.
Store: In an air tight container in the pantry for up to 2 days, or freeze for months.
Dietaries:
To make this recipe dairy free, use water instead of milk.
MORE CAKE RECIPES
SHARE THIS RECIPE