Persimmon Banana Nut Bread
Warm-up holiday breakfast with moist and nutty persimmon fruit and banana bread with walnuts and side of orange butter.
Sharing today, moist and nutty persimmon banana bread for a warm and comforting holiday breakfast.
This persimmon bread is like my declaring the arrival of winter! Season of warm breakfasts and lots of holidays cheer.
Speaking of which, can't believe I'm writing this that it is FINALLY feeling like winter here in our part of the world with even a hint of snow in the mountains! yahoo!! Love that we saw some long-due rain past few days and had to wear jackets! Good news is, we survived :) I know! Since it is mostly sunny here... a little bit cold felt like warm-spiced-stew or hot-cup-of-coffee kinda season..
..hot-cup-of-coffee with slice of fresh baked banana bread kinda season! :-)
Good thing is, I had some fully-ripe persimmon and ripe banana to warm-up our breakfast yesterday. So, I baked this moist almost-pudding like delicious persimmon banana bread with walnuts and raisins. And served with *orange butter for breakfast.
I love persimmons. Every persimmon season, I make sure to get some in groceries and try couple of my favorite recipes. If you have not tried it yet. I highly recommend trying some while the season lasts. If you ever wonder what to do with persimmons? Try this bread recipe to start with. Ripe persimmon also works great in puddings, muffins, ice cream, and even as-is in salads.
I'm sure you wonder, why I'm stressing so much of 'ripe' persimmons. Ripe persimmon taste far superior than not-so-ripe ones. The taste of ripe persimmon is like cross of juicy mango with sapota (Indian Chikoo). Exactly like raw chikoo, raw persimmon leaves a dry after-flavor where ripe ones is juicy and super sweet like mango. Amazing! Isn't it?
This Banana Nut Bread has a subtle fruity flavor of persimmons and of banana. I decided to not use spices because I wanted the flavor of persimmon to shine through.
This Persimmon bread warmed-up our weekend breakfast. Even though addition of banana in this bread was purely by-availability. I loved the combination of two in this nutty bread and can't wait to bake this bread few more times while the persimmon seasons lasts.
Wish you a wonderful weekend! This weekend complete your holiday shopping, relax, get ready for Christmas, bake some bread and enjoy grand breakfast with friends and family.
Happy Holidays!
-Savita
Few more delicious Holiday Breakfast ideas from my kitchen:
Persimmon Banana Nut Bread
(11 reviews)
Ingredients
Persimmon Banana Nut BreadDirections
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1.
Preheat the oven at 350 degree Fahrenheit. Peel and puree the persimmon. Mash the banana with fork and set aside. Prepare 8.5X4.5 inch loaf pan by coating with thin layer of butter and then dust with flour. See Note 2 and 3 for details.
2.
In a wide bowl, whisk the dry ingredients - flour, sugar, baking soda, nutmeg, and salt and set aside.
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3.
In a small bowl, combine wet ingredients - egg, milk, melted cooled butter. Whisk until egg mix well with milk. Add into dry ingredients along with pureed persimmon, mashed banana, nuts and raisins (if using).
4.
Fold the ingredients until just combined. Don't over mix.
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5.
Pour into prepared loaf and bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
6.
Let bread cool 10 minutes before slicing. Serve with tea or orange butter (*recipe in notes). Enjoy!
Savita's Notes:
- *Orange Butter: For orange butter you need, 1 cup room temperature unsalted butter, 2 tbsp honey, pinch salt, and zest of 1 orange. Mix all until well combined. Refrigerate until ready to use.
- Loaf Pan: Use a 9X5 inch or 8.5X4.5 inch loaf pan. Any size loaf pan works as narrow loaf pan will make cylindrical vs wider pan will make wider (low-height) loaf. I personally prefer to use 8.5x4.5 inch.
- To prepare pan, take a tsp of room temperature butter, and apply thin layer inside of loaf pan. You can also use non-stick cooking spray instead of butter. Next, add 1-2 tbsp. of flour in pan and swirl around to cover butter layer with flour. Shake off any additional flour that does not cling to the sides of loaf pan.
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22 Responses
Gail
Could I use buttermilk for the milkSavita
Buttermilk should be fine but I have never tried it. Let me know if you use it.Gail
Could I use buttermilk for the milk?Suja md
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!Wendy
What is the measure of persimmon pulp to make this bread. Cup wise. 1/8 cup?Savita
I use two large size ripe persimmons to make puree.Cornelia Guest
Where does it say how to prepare loaf pan--and what size to use?Savita
Thanks for pointing out. I have updated recipe with details on loaf pan and preparing pan. Please see Notes in the Recipe Card.Debra
Delicious! I had never used persimmon before. It made it very moist. Everyone loved it! Do you know the calorie amount per slice?Savita
thanks for letting me know. I'll add the calorie information on the recipe card in few days.Winnie
My family and friends loves this bread. I added another 1/4 cup sugar and used Pecans. Persimmons season is over so I will try using all bananas. How many bananas would you suggest I use?Savita
Thanks for letting me know. I have only made this bread with persimmon. But in case not using persimmon, I would use one additional small ripe banana.Sibylle
This was delicious. Thank you for sharing this easy quick bread.Savita
Thanks for letting me know. I'm happy to share.Paula
I made these 8 muffins with a few modifications and they are scrumptious! Mods: 1T olive oil and .25 c yogurt replace oil in recipe; craisins instead of raisins; 1 c whole wheat flour and .5 c all purpose flour. Mashed the banana and persimmon pulp with a fork then added all wet ingredients to a blender to pulse 2-3 times leaving small bits of pulp visible but a nice smooth purée otherswise. Baked at 350 for 20 minutes. Heavenly. Thank you for the recipe.Jayne
This is the best bread ever! I had to make a few changes, only because I didn’t have the ingredients. No raisins and I used almond milk. I also added more chopped pecans and nutmeg. I made them as part of my Christmas goodie trays, so I used the mini mini bread pans (8 to a pan) 25 minutes and the mini Bundt’s (12 to a pan) pan for 15 minutes. I’m going to freeze them since I’m starting early! Thank you for posting this!Savita
Hi Jayne, thanks for sharing your experience with us. I like the idea of mini loaves. Happy Holidays!Khankeo
Wow, that sounds yummies. I will try baking it. Thank you!Carol
This was a hit!!! I made it for breakfast with fresh persimmons of our persimmon tree. I added little more sugar because we love banana breads sweeter. My grand daughter loved it. Orange butter was delicious addition. his will be regular in our breakfast menu. Thanks for sharing!Savita
Hi Carol, thanks for sweet feedback. I'm glad your family enjoyed persimmon bread.Pramita Mukharji
Hello, what is persimmon? Can I use all banana for this recipe? thanksSavita
Hi Pramita, we regret, we missed your question. Persimmon is fruit that taste like cross between sapota and mango. It has distinct taste. To answer your other question, you can use this recipe to make just banana bread.