Are you ready to elevate your baking game with a delightful twist on a classic favorite? Meet the Persimmon Banana Nut Bread—a scrumptious blend of sweet bananas and luscious persimmons, perfectly complemented by crunchy walnuts. This irresistible loaf is not only easy to make but also packs a flavor punch that will leave your taste buds dancing with joy! Whether you're looking to impress guests at a brunch or simply treat yourself to a cozy snack, this recipe is a must-try. Dive into the world of this delectable bread and discover how to create a mouthwatering masterpiece that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 bananas)
- 1/2 cup persimmon puree
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line with parchment paper, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and free of lumps. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Mix in the sour cream and vanilla extract until smoothly incorporated.
- Mash the ripe bananas with a fork and measure out one cup. Prepare the persimmon puree by blending or mashing ripe persimmons until smooth.
- Gently fold the mashed bananas and persimmon puree into the wet mixture until just combined.
- Gradually add the dry flour mixture to the wet ingredients, stirring with a spatula until just incorporated. Be careful not to overmix.
- Fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3-4 days.
Tips
- Choose Ripe Fruits: For the best flavor, use very ripe bananas and soft, sweet persimmons. The riper the fruit, the sweeter and more flavorful your bread will be.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf, so be gentle!
- Customize Your Nuts: If walnuts aren’t your favorite, feel free to substitute with pecans or even chocolate chips for an extra indulgent treat.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool Before Slicing: Allow the bread to cool in the pan for at least 10-15 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
- Storage Tips: To keep your bread fresh, store it in an airtight container at room temperature for up to 3-4 days. You can also freeze slices for a quick treat later on!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 24g
Protein: g
Fat: g
Saturated Fat: 5g
Cholesterol: 24mg
