I had both pears and bananas at home waiting to be used, and decided to make a twist on my version of banana bread with this new rendition: pear and banana spice bread.

It’s gently spiced with cinnamon, cloves and ginger and has a rich moist consistency thanks to the addition of molasses and fine cornmeal.

This is a gluten and dairy free recipe, not vegan as eggs are utilized.  Feel free to substitute as necessary to meet your dietary needs!


1. Pre-heat oven to 375F

2. Prepare your baking vessel.  I used a 8″ square baking dish that I lined with parchment paper.

3. Prepare your wet ingredients:

    • 2 large eggs
    • 3 very ripe bananas
    • 1/4c molasses
    • 1/2 cup sugar (I used a blend of unbleached sugar with dark brown sugar)
    • 1/2 cup rolled oats
    • 1/2 cup chopped pecans (optional)
    • 2tsp ground cinnamon
    • 1tsp ground ginger
    • 1/8tsp (heaped) ground cloves

4. Combine the wet ingredients and blend until smooth (use a bowl big enough to handle the dry ingredients and the pears as well)


5. Add yet more wet ingredients and blend until smooth:

    • 3TB liquid fat of choice (I used olive oil, you could use butter, ghee, avocado, coconut, etc.)
    • 3/4c milk of choice (I used oat milk, you could use cow, goat, almond, etc.)


6. Prepare your pears!

    • 2 pears: peeled, cored and chopped into chunks that are approximately 1/2″ square.  I’m a rustic cook and baker, so I don’t care very much if everything is uniform.

7. Then carefully stir the pears into the wet ingredients.


8. Prepare your dry ingredients by whisking together with a fork or a whisk, in a separate bowl.

    • 1c fine cornmeal
    • 1.5c gluten free flour (I use Bob’s Red Mills All Purpose GF, you can use wheat flour too!)
    • 3.5tsp baking powder
    • 3 pinches of fine salt

9. Blend the dry ingredients with the wet. Then stir for another 30 seconds to ensure there are no lumps.

10. Pour into your prepared dish.

11. Sprinkle with 1/4 cup of sugar to give the top a nice crunch.

12. Bake in the center rack of your oven for at least 55 mins.  Mine took 1hr 5m.

13.  Remove from oven once a toothpick comes out clean.  Then let cool in the baking pan for at least an hour before removing from the pan.

14.  Slice and serve!

Storage: airtight container, in the fridge, for up to 5 days – but I bet this bready cake won’t last that long!