This recipe is Copyright of

Warm-up holiday breakfast with moist and nutty persimmon fruit and banana bread with walnuts and side of orange butter.

Persimmon Banana Nut Bread

Sharing today, moist and nutty persimmon banana bread for a warm and comforting holiday breakfast. 

This persimmon bread is like my declaring the arrival of winter! Season of warm breakfasts and lots of holidays cheer. 

Speaking of which, can't believe I'm writing this that it is FINALLY feeling like winter here in our part of the world with even a hint of snow in the mountains! yahoo!! Love that we saw some long-due rain past few days and had to wear jackets! Good news is, we survived :) I know! Since it is mostly sunny here... a little bit cold felt like warm-spiced-stew or hot-cup-of-coffee kinda season.. with slice of fresh baked banana bread kinda season! :-) 

Good thing is, I had some fully-ripe persimmon and ripe banana to warm-up our breakfast yesterday. So, I baked this moist almost-pudding like delicious persimmon banana bread with walnuts and raisins. And served with *orange butter for breakfast.

Persimmon Banana Bread with nuts and butter for holiday breakfast |

I love persimmons. Every persimmon season, I make sure to get some in groceries and try couple of my favorite recipes.  If you have not tried it yet. I highly recommend trying some while the season lasts. If you ever wonder what to do with persimmons? Try this bread recipe to start with. Ripe persimmon also works great in puddings, muffins, ice cream, and even as-is in salads. 

I'm sure you wonder, why I'm stressing so much of 'ripe' persimmons. Ripe persimmon taste far superior than not-so-ripe ones. The taste of ripe persimmon is like cross of juicy mango with sapota (Indian Chikoo). Exactly like raw chikoo, raw persimmon leaves a dry after-flavor where ripe ones is juicy and super sweet like mango. Amazing! Isn't it?

Persimmon Bread with Banana and Nuts |

This Banana Nut Bread has a subtle fruity flavor of persimmons and of banana. I decided to not use spices because I wanted the flavor of persimmon to shine through. 

This Persimmon bread warmed-up our weekend breakfast. Even though addition of banana in this bread was purely by-availability. I loved the combination of two in this nutty bread and can't wait to bake this bread few more times while the persimmon seasons lasts.

Breakfast for holiday with persimmon banana bread |

Wish you a wonderful weekend! This weekend complete your holiday shopping, relax, get ready for Christmas, bake some bread and enjoy grand breakfast with friends and family.

Happy Holidays!


Few more delicious Holiday Breakfast ideas from my kitchen:

Persimmon Banana Nut Bread

Persimmon Banana Nut Bread
Total Time Prep Time Cook Time Cuisine American Category Difficulty Easy Yields 1 Bread Loaf (Serves: 5) Notes No. of servings depends on serving size.


    Persimmon Banana Nut Bread
  • 2 Persimmon (fully ripe, peeled)
  • 1 Banana (medium, ripe, mashed)
  • 1.5 Cup All-Purpose Flour
  • 1 Egg(s)
  • 1/2 Cup Milk
  • 1/2 Cup Sugar
  • 1/4 Cup Unsalted Butter (melted, plus extra for coating pan)
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 Cup Raisins
  • 1/3 Cup Walnuts (or pecans, rough chopped)
  • 1/8 tsp Nutmeg (grated, optional)


Hide Step Photos
  • Step for Recipe - Persimmon Banana Nut Bread
    1. Preheat the oven at 350 degree Fahrenheit. Peel and puree the persimmon. Mash the banana with fork and set aside.
    Step for Recipe - Persimmon Banana Nut Bread
    2. In a wide bowl, whisk the dry ingredients - flour, sugar, baking soda, nutmeg, and salt and set aside.
  • Step for Recipe - Persimmon Banana Nut Bread
    3. In a small bowl, combine wet ingredients - egg, milk, melted cooled butter. Whisk until egg mix well with milk. Add into dry ingredients along with pureed persimmon, mashed banana, nuts and raisins (if using).
    Step for Recipe - Persimmon Banana Nut Bread
    4. Fold the ingredients until just combined. Don't over mix.
  • Step for Recipe - Persimmon Banana Nut Bread
    5. Pour into prepared loaf and bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
    Step for Recipe - Persimmon Banana Nut Bread
    6. Let bread cool 10 minutes before slicing. Serve with tea or orange butter (*recipe in notes). Enjoy!
Savita's Notes:

*Orange Butter: For orange butter you need, 1 cup room temperature unsalted butter, 2 tbsp honey, pinch salt, and zest of 1 orange. Mix all until well combined. Refrigerate until ready to use.

© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.

Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)
What would you like me to cook next?: Request a Recipe


Required fields are marked - *.
Rate this recipe:
Send me Weekly Newsletter.
ChefDeHome Comment Avatar

4 comment(s)

  1. This was a hit!!! I made it for breakfast with fresh persimmons of our persimmon tree. I added little more sugar because we love banana breads sweeter. My grand daughter loved it. Orange butter was delicious addition. his will be regular in our breakfast menu. Thanks for sharing!

    Hi Carol, thanks for sweet feedback. I'm glad your family enjoyed persimmon bread.
  2. Hello, what is persimmon? Can I use all banana for this recipe? thanks

    Hi Pramita, we regret, we missed your question. Persimmon is fruit that taste like cross between sapota and mango. It has distinct taste. To answer your other question, you can use this recipe to make just banana bread.