Persimmon Banana Bread Recipe — Moist Quick Loaf with Spices

A soft, fruity, and delicious Persimmon Banana Bread made in a classic style — different from your usual banana bread and definitely worth trying.

This summer I’m planning to share many banana bread variations. Persimmon Banana Bread is the first I’ve made that pairs bananas with another fruit. I’ve already tried Rachael Ray’s Banana Bread with Chocolate Chips and a fun Asian-inspired Banana Mochi Bread. I have at least ten more recipes lined up for the season, so if you don’t see them all right away, I’ll publish the rest before the end of the year.

I decided to make persimmon banana bread after seeing lots of banana breads using popular fruits, but very few using persimmons. Since I love experimenting, I took it as a challenge — especially because I’d never used or tasted persimmons before.

Finding ripe persimmons locally was a bit difficult, so I ordered them online. They look a little like orange tomatoes and, fortunately, arrived ripe and ready to use. As with any fruit quick bread, using ripe bananas and ripe persimmons gives the best flavor.

The recipe is simple and enjoyable to make. Everything went smoothly, and the final loaf is moist and flavorful — a pleasant balance of banana sweetness and a mild tang from the persimmon.

What is Persimmon Banana Bread?

Persimmon Banana Bread is a fruity twist on classic banana bread. It combines ripe bananas and sweet persimmon with butter, sugar, eggs, vanilla, flour, baking soda and a pinch of salt. The persimmon adds a subtle tang and extra fruitiness, producing a moist, tender loaf with a lightly caramelized crust. This version is straightforward to prepare and makes a great snack or breakfast treat.

Ingredients

• 2 ripe bananas
• 1 ripe persimmon (about 1 cup mashed)
• 1 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

Kitchen Equipment Needed

• Large mixing bowl
• Fork or potato masher
• 9×5-inch loaf pan
• Parchment paper (optional)
• Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Wire rack

How to Make Persimmon Banana Bread?

Step 1:

Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.

Step 2:

Peel and mash the bananas in a bowl. Peel and mash the persimmon until you have about 1 cup of purée.

Step 3:

In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla.

Step 4:

Fold the mashed bananas and persimmon purée into the butter and egg mixture until evenly combined.

Step 5:

Whisk together the flour, baking soda, salt, and cinnamon (if using) in a separate bowl.

Step 6:

Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. Stir in nuts or chocolate chips if desired.

Step 7:

Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Step 8:

Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Some Tips

• Choose very ripe bananas and persimmons for the best sweetness and texture.
• Mash the fruit until smooth for an even crumb.
• A pinch of cinnamon enhances the flavor without overwhelming it.
• Add chopped nuts or chocolate chips for extra texture and richness.

How to Store Leftovers

Store leftover slices in an airtight container at room temperature for up to 24 hours. For longer storage, wrap tightly in plastic wrap and freeze for up to one month. Thaw at room temperature before serving.

What to Eat with Persimmon Banana Bread?

This bread is versatile — enjoy a slice with creamy butter, a drizzle of honey, yogurt, or alongside a hot cup of tea or coffee. It also pairs nicely with a fruit smoothie for a balanced breakfast or snack.

FAQ

What is Persimmon Banana Bread made of?

Ripe bananas, persimmon purée, butter, sugar, eggs, vanilla, flour, baking soda and salt. Cinnamon, nuts or chocolate chips are optional additions.

What does Persimmon Banana Bread taste like?

It’s sweet and fruity, with moist banana richness and a mild, slightly tangy note from the persimmon. The interior is tender and the crust lightly caramelized.

What if I don’t have persimmons?

Persimmons provide a unique flavor, but you can substitute another soft fruit purée such as applesauce or cooked apples if persimmons are unavailable.

Can I use whole wheat flour?

Yes. Substitute part or all of the all-purpose flour with whole wheat, noting the texture will be slightly denser.

How can I make this recipe gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free flour blend and follow the recipe as written.

Can I add other fruits?

Yes — berries, diced apples, or peaches can be added, but adjust moisture and baking time as needed.

Can I make mini loaves instead?

Yes. Use mini loaf pans and reduce the baking time to about 25–30 minutes, checking until a toothpick comes out clean.

Conclusion

Persimmon Banana Bread is an easy, flavorful twist on classic banana bread. It’s simple to make, packed with fruit, and suitable for breakfast, snack time or sharing with friends and family. Try it at home and enjoy your baking adventure.