The empanada recipe from Argentina that I created myself. Delicious and opulent. For this recipe, any type of meat may be used, but make sure to chop it into very little pieces.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 1 medium ripe pear
- 1 cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 medium ripe bananas, mashed
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Peel and core pear. Grate pear flesh into a bowl.
- Mix brown sugar and butter in a bowl with an electric mixer until well blended. Mix in eggs, then add bananas and pear. Gradually mix in flour and baking soda. Add vanilla, cinnamon, ginger, and almond extract; mix until just combined. Pour into the prepared loaf pan.
- Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out fairly clean, about 1 hour.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 274 mg |
| Sugars | 26 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Nice banana bread. I didn’t have butter, subbed butter flavored Crisco instead, which made it darken more quickly, I think. I find it hard to grate pears so mashed them along with the bananas. I’ve found my oven needs longer while baking, so the loaf needed longer than the stated time to bake. Very nice, moist, and easy banana bread that used up both pears and bnanas. Thank you for the recipe.