Persimmon Banana Nut Bread

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

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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.

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?

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.

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:
Strawberry Jam Swirl Breakfast Bread with Marzipan Spiced Breakfast Egg Casserole RITZ Crackers Samosa Bites

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. SEE PRINTABLE RECIPE


  • 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)


  • 1. Preheat the oven at 350 degree Fahrenheit. Peel and puree the persimmon. Mash the banana with fork and set aside. Prepare 8.5X4.5 inch loaf pan by coating with thin layer of butter and then dust with flour. See Note 2 and 3 for details.
  • 2. In a wide bowl, whisk the dry ingredients - flour, sugar, baking soda, nutmeg, and salt and set aside.
  • 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).
  • 4. Fold the ingredients until just combined. Don't over mix.
  • 5. Pour into prepared loaf and bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
  • 6. Let bread cool 10 minutes before slicing. Serve with tea or orange butter (*recipe in notes). Enjoy!

Savita's Recipe Notes:

  1. *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.
  2. Loaf Pan: Use a 9X5 inch or 8.5X4.5 inch loaf pan. Any size loaf pan works as narrow loaf pan will make cylindrical vs wider pan will make wider (low-height) loaf. I personally prefer to use 8.5x4.5 inch.
  3. To prepare pan, take a tsp of room temperature butter, and apply thin layer inside of loaf pan. You can also use non-stick cooking spray instead of butter. Next, add 1-2 tbsp. of flour in pan and swirl around to cover butter layer with flour. Shake off any additional flour that does not cling to the sides of loaf pan.

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