• Sera Elisabeth

Persimmon Apple Banana Quick Bread

Fall flavors are my favorite to play with in my traditional go-to recipes like a quick banana bread. This recipe came about by a happy accident when I was searching for a way to throw together a simple dessert with my overripe persimmons and apples that were falling off our trees and getting soft.

I really like the combination of using three different fruit varieties in this recipe, because they all add a certain element of depth and texture. Because they are all very sweet, there is very little need to add sugar, which is why there is so little for a recipe of this size.

I opted to leave out any spices such as cinnamon or nutmeg since these would interfere with the subtle flavor of persimmon, which barely conveys in this loaf but adds a lovely chewiness and moisture.

I topped this loaf with some dark chocolate chips to add a more dessert-like flavor, but you could obviously leave these out if you are making this for breakfast.

If you do not have these three fruits, you cold definitely swap out the persimmon for another apple, or opt for 2 persimmons instead of the banana. I wouldn't do persimmon and banana together without the apple, however.

This bread is best served warm with a little spread of ghee or butter, with a mug of warm tea.


Makes 2 loaves.

1 cup kerrygold unsalted butter

4 cups flour (I used einkorn and sprouted spelt)

1 cup dark brown sugar or coconut sugar

1 tsp vanilla extract

5 pasture raised eggs

1 persimmon (very ripe)

1 large red apple

1 spotty banana

1/4 cup nut milk (I used cashew)

1/2 tsp redmond real salt

2 tsp baking soda

1/2 cup chopped walnuts (optional)


Preheat oven to 350ºF. Grease a baking loaf pan with ghee spray.

Peel and chop the apple, and then throw in a small pot with 2 tbsp water to simmer until soft and mushy. Mash banana and peeled persimmon together with a fork until there are no more chunks left. Once apple is soft and like apple sauce, mash with a fork and add into the fruit mixture.

Beat butter and sugar until fluffy. Add in salt and vanilla, and then slowly add in 1 egg at a time until combined. Add in mashed fruit and stir. Slowly stir in flour in small increments, followed by baking soda. As it stirs, slowly pour in nut milk until the batter is fully combined. Add walnuts if using, and transfer to a greased loaf pan. Sprinkle chocolate chips on top if you wish.

Bake for about 45 minutes or until a knife comes out clean. Loaves can be frozen, or eaten within 2 days.


xx Sera


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