PEAR & BANANA BREAD | Rhodes Quality


2 Eggs
170 g (⅔ cup) Brown sugar
80 ml (⅓ cup) Vegetable oil
80 ml (⅓ cup) Milk
170 g (1½ cups) Cake flour
5 ml (1 tsp.) Bicarbonate of soda
3 Bananas, ripe
1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained


Beat together the eggs and sugar until pale and thick. Whisk in the oil and the milk. Sift together the flour and the bicarbonate of soda and add to the batter, beating until well mixed. Coarsely mash the bananas with a fork and beat into the batter. Spoon the batter into a loaf pan that has been sprayed with non-stick spray and lined with baking paper. Slice the Rhodes Quality Pear Halves into thin, even slices and place decoratively on the top of the batter. Bake the banana bread in an oven that has been preheated to 170°C for 45 minutes or until the loaf is golden and well risen and a wooden skewer, inserted near the middle of the loaf, comes out clean. Remove the loaf from the pan and allow to cool before slicing.
Cooking Tip

Store in an airtight container to preserve freshness.


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