Banana and pear bread

I had 2 pears on the verge of turning into mush and 2 bananas already too ripe for me to enjoy, and they all  begged to be used in a quickbread.  So I did.  I had a hunt around for recipes, and sort of did a mish mash of everything, hoping it'll turn out OK.  Usually with baking I'm pretty anal about following the correct ratios of dry and wet ingredients (as it's the chemistry of how the ingredients work together that produces the final product), but decided to give experimenting a go.  It tasted like banana bread (love the stuff) with pear chunks so it was a lovely combination of texture and tastes.

It was certainly a very quick, quickbread.  Minus the cooking time, it took me only 15 minutes to whip up.  (Which was perfect as I had to zip out to the labs in 20.  I left the timer on, and when I got back, I came home to a nice warm banana and pear bread ready to eat).  I've devoured 3 slices already.  Thankfully the rest have been frozen (which means there's a chance I'll forget about them and not finish it all before the weekend is over).

Banana and pear bread
Makes 1 loaf

Ingredients

• 2 over-ripe bananas
• 2 ripe pears, cut into ~1cm cubes
• 2 eggs
• 1/2 cup brown sugar
• 1/4 cup caster sugar
• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil
• 2 cups plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon

Method

1. Preheat oven to 170°C.  Mash bananas in big bowl, add in pear chunks.  Add sugars, oil, eggs, vanilla and mix well.  
2. Combine flour, baking soda and cinnamon in another bowl then add it to the wet mixture.  Mix till just combined.  
3. Place in a lined 9" x 5" loaf pan (or I'm sure these can be placed in muffin trays).  Cook for 45-50 minutes or when top is browned and a skewer inserted comes out clean.  Allow to cool in tin for 5-10 minutes before turning out on a wire rack.