 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 5 |
|
Basically banana bread/cake, but I had a pear I needed to use. Ingredients:
2 ripe bananas |
1 ripe pear |
1 teaspoon vanilla |
1 tablespoon rum |
1/2 cup buttermilk |
1 cup all-purpose flour |
1 cup whole wheat flour |
1/2 cup white whole wheat flour |
1/4 cup ground flax seeds |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup butter, softened |
1/4 cup white sugar |
1/2 cup light brown sugar |
2 eggs |
1 cup pecans, chopped |
Directions:
1. Heat oven to 350 degrees.
2. Peel and core pear. Mash the pear and bananas together. Stir in vanilla, rum and buttermilk. Set aside.
3. Whisk flours, salt, baking soda together in a bowl and set aside.
4. Cream butter and sugars together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition.
5. Reduce the mixer speed to low. Beat in half the flour mixture until just incorporated, followed by one-third of the banana mixture, continue to alternate until all ingredients are incorporated and the batter looks thick and chunky. Be careful not to over mix.
6. Pour the batter into a prepared 9 inch springform pan. Top with chopped pecans.
7. Bake for 35 - 45 minutes.
|
|