Now, I have a paleo pear and raspberry recipe on this blog. But this is a pear and raspberry loaf recipe that also uses up that odd banana or two that you have sitting on your kitchen counter. You know, last week your children were crazy for bananas – you couldn’t keep up with their needs. And then this week, if you mention that they might like to stop and have some banana they reply with ‘Mum, that’s DISGUSTING!’

Okay, well what am I going to do with all the bananas that I picked up thinking that my children were going to power through them? Bake of course!

Now, I have placed this recipe in my ‘breakfast’ and in my ‘dessert’ category. Sometimes, this pear and raspberry loaf is a quick and easy option to grab before I head out the door to our morning activity.  I’ve spent the morning; changing nappies, prompting the use of the potty, making two or three different breakfast options, hiding the milo {because Mr Moo actually drinks plain milk despite Daddy always calling for ‘choccie milk’}, helping the Little Dude to actually get the food into his mouth {rather then all over the floor}, quickly steam mopping of under the table/highchair,  getting two little people dressed, brushing hair and teeth, wiping faces {oh man, my kids hate having their faces wiped} and packing/repacking the baby bag.

There often isn’t time for me to sit down and enjoy a compete meal – and the truth of the matter is that on most mornings, all I want to do is get out the door and find a place that makes an awesome soy latte.

Now if I’ve got a little time up my sleeve then I might sit down to some muesli and poached with vanilla and cinnamon {but if I have gotten to the end of the week and I haven’t had the opportunity to eat those pears, which I poached on a Sunday night, then I can pop them into this loaf}. I might just call it my ‘waste not, want not’ loaf.

PEAR AND RASPBERRY BREAD

1 cup of mashed banana {if you don’t have banana you can substitute with pear puree}
1 cup of poached pears {roughly diced}
1 1/2 cups self-raising flour, sifted
1/3 cup brown sugar
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
2 egg, lightly beaten
1/4 cup coconut oil
1/2 cup frozen raspberries

Preheat oven to 180 degrees. Grease a 15cm x 25cm loaf pan and line with non-stick baking paper.

Place dry ingredients in a large bowl. Add egg, oil, raspberries, mashed banana and chopped pears. Gently fold together until just combined. Fill prepared loaf pan. Bake for 60-65 mins until cooked when tested. Cool bread in pan. Store in an airtight container.

 

Have you found any frozen raspberries that are from Australia? Do you poach your own pears? Do you freeze your own raspberries? Are you a morning person? What do you normally have for breakfast? If you make any of my loaves from ‘SWEET SEPTEMBER’ I would love to see them on Instagram using the hashtag #GoodFoodWeek.