I love persimmons and I look forward to persimmon season every fall. And it's finally here! Our friends have a hachiya tree and they gave us a lifetime supply of them so it was the perfect excuse to make some bread. This recipe is a variation of my banana bread and it's a keeper. Here's a tip: If you find that you have way too many persimmons and you can't eat them fast enough, you can always freeze and bake with them later on.
1 very ripe banana, peeled
2 very ripe hachiya persimmons, seeded and peeled (you can also use fuyu)
1 stick of butter, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted walnuts (optional)
Preheat the oven to 335º and butter a 4x8-inch loaf pan. Make sure all ingredients are at room temperature. In a stand mixer using the whisk attachment, mix the banana and persimmons until blended. Add and mix in the eggs, melted butter, sugar, vanilla extract on medium speed. Add flour, baking soda, salt and blend. Do not over mix. Add the walnuts. Mix on high for 3 seconds. Pour batter into the loaf pan. Bake for 1 hour or until the cake tester comes out clean. Let it cool and rest.
Makes 1 loaf.