Persimmon Banana Nut Bread

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

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 an...

Total Time: Prep Time: Cook Time:
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)


  • 1. Preheat the oven at 350 degree Fahrenheit. Peel and puree the persimmon. Mash the banana with fork and set aside.
  • 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 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.

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4 comment(s)

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!
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