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“Basically banana bread/cake, but I had a pear I needed to use.”
1hr 5mins
12 slices

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Peel and core pear. Mash the pear and bananas together. Stir in vanilla, rum and buttermilk. Set aside.
  3. Whisk flours, salt, baking soda together in a bowl and set aside.
  4. Cream butter and sugars together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition.
  5. Reduce the mixer speed to low. Beat in half the flour mixture until just incorporated, followed by one-third of the banana mixture, continue to alternate until all ingredients are incorporated and the batter looks thick and chunky. Be careful not to over mix.
  6. Pour the batter into a prepared 9 inch springform pan. Top with chopped pecans.
  7. Bake for 35 - 45 minutes.

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