Tasty Tuesday: National Banana Bread Day

TASTY TUESDAY, FEBRUARY 23, 2021 . . . . . . NATIONAL BANANA BREAD DAY!  Who knew? And on a Tuesday during this pandemic when we are looking to not only DO something fun, but to be able to ENJOY our endeavors! Let me just say that cooking and baking for not only ourselves, but for our family, has to be at the TOP of MY list of things to keep me on a positive, active, creative path! So, I hope you will enjoy my efforts and most of all, enjoy the fruits of your labors as you try the recipes I will share with you! 


Makes 2 loaves


2 ½ cups all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon cinnamon

½ teaspoon grated fresh nutmeg

¼ teaspoon salt

3-6 bananas depending on size (I used 6 frozen bananas with the juices)

1 large pear, extra ripe

2 large eggs

¾ cup sugar

½ cup (1 stick) salted butter, melted and cooled

1 cup chopped walnuts, optional


  1. Preheat oven to 350 degrees F

2. Coat 2 8x4x3” loaf pans with baking spray or use shortening and flour. Set aside.

3. In large bowl combine flour, baking soda, salt, spices. Make a well in the center.

4. In medium bowl combine smashed fruits, combine with eggs, sugar, and butter.  Whisk until well combined and fairly smooth.

5. Add to dry ingredients and mix to combine. Do not over mix. Fold in walnuts if using.

6. Divide batter between pans.  Bake 35 minutes, test by pressing lightly on browned tops and it should spring back slightly. (or you may use a baking tester, it’s done when there is no batter on the tester after inserting and removing it into/from the center of the loaf)

Easy and one of the best flavored and best textured banana breads I’ve had.

NOTE FROM BAKER:  I often have bananas on my counter that get over ripe. Don’t toss them, instead put them in a freezer container or baggie and freeze until you are ready to use. You can either peel and put smashed bananas in batter or leave in the peeling and freeze. When ready to use, unpeel, tossing peeling, and mash as you would fresh bananas.

The pear, I prefer to peel, core, and either dice or smash. Either works well. If pear is larger chunks they should leave large pieces of pear in the bread. No difference in taste.

Today as I’m writing this recipe for you to enjoy, it is snowing — already 16” on the ground, and temperature is a minus 15 degrees F outside. So, for me, this is the PERFECT day to turn on the oven, do some “kitchen therapy” (when you just want to have some fun) and smell the aroma of fresh baking banana and pear bread throughout the house. Then … enjoy some Banana Pear Bread – plain slices or add a little soft butter (maybe even share some) with a cup of hot tea or your favorite warm beverage and feel the pleasure of creating something you can also enjoy!

Bon Appetite’ with love,

To download this recipe, click here.