Persimmon Cake or Banana Persimmon Bread is a twist on the classic banana bread recipe worth trying this holiday season. The sweetness and rich flavor of banana and persimmon create a moist and flavorful treat with a crunchy texture from the nuts, making it ideal for breakfast, a snack, or as an after-meal dessert.
Persimmon bread
I call this bread or loaf cake because the same batter can be used to make two different loaves of persimmon bread or a 9-inch persimmon cake. This persimmon bread is best for fall and winter baking when persimmons are at their peak. So try this bread for a make-ahead breakfast recipe This Christmas holiday.
Try our popular holiday special apple persimmon pudding, crisp apple cinnamon bread, and banana peanut butter bread.
Ingredients
Persimmons: I have sed fuyu persimmons today. You can use American or Hachiya too. If the fruit is too soft and ripe, mash it; otherwise, puree it.
Bananas: For sweetness and moisture.
Flour: Plain all-purpose flour is preferred.
Sugar: Brown sugar adds sweetness and enhances flavor.
Eggs: Acts as a binder and keep the cake moist.
Oil: To make the cake rich and moist. Butter can also be used.
Baking soda: Helps the cake rise.
Cinnamon powder: Warm, seasonal flavor.
Salt: Balances the overall flavor.
Nuts: Cashews, almonds, pecans, walnuts, any combination for crunch.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Preheat the oven to 350 degrees F or 180 degrees C.
- Chop the persimmons and banana. Peeling persimmon is optional.
- Puree the persimmon and banana in a blender. This yields about 1 ½ ups of puree.
- In a bowl, add egg sugar, vanilla extract, and oil and whisk for 3 minutes.
- Add the persimmon banana puree and whisk well until combined.
- Add the flour, baking soda, salt and whisk until combined. Scrape the sides of the bowl.
- Add the cashews and almonds and fold.
- Transfer the batter to 2 greased bread loaf pans or 9-inch cake pans. For decoration, top it with thinly sliced persimmon.
- Bake for 55 to 60 minutes.
- Once the cake cools down, slice, serve, and enjoy.
Tips
- You can remove the peel and just puree the pulp, too.
- If persimmons are unavailable, the same recipe can be followed with pumpkin puree or applesauce.
More holiday bread and cake recipes
Recipe card
Persimmon Cake | Banana Persimmon Bread
Equipment
- Cake pan
Ingredients
- 3 Persimmons chopped
- 1 Banana ripe
- 2 Eggs
- ⅔ cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon powder
- ½ cup Oil
- 1 ⅓ cup Flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ⅓ cup Cashews
- ⅓ cup Almonds
Instructions
- Preheat the oven to 350 degrees F or 180 degrees C.
- Chop the persimmons and banana. Peeling persimmon is optional.3 Persimmons, 1 Banana
- Puree the persimmon and banana in a blender. This yields about 1 ½ ups of puree.
- In a bowl, add egg, sugar, cinnamon powder, vanilla extract, and oil and whisk for 3 minutes.2 Eggs, ⅔ cup Brown sugar, 1 teaspoon Vanilla extract, ½ cup Oil, 1 teaspoon Cinnamon powder
- Add the persimmon banana puree and whisk well until combined.
- Add the flour, baking soda, salt and whisk until combined. Scrape the sides of the bowl.1 ⅓ cup Flour, 1 teaspoon Baking soda, ½ teaspoon Salt
- Add the cashews and almonds and fold.⅓ cup Cashews, ⅓ cup Almonds
- Transfer the batter to 2 greased bread loaf pans or 9-inch cake pans. For decoration, top it with thinly sliced persimmon.
- Bake for 55 to 60 minutes.
- Once the cake cools down, slice, serve, and enjoy.
Video
Notes
- You can remove the peel and just puree the pulp, too.
- If persimmons are unavailable, the same recipe can be made with pumpkin puree or applesauce.
Nutrition
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Kelly F.
This looks delicious. I’ve never had persimmons.
Mow De
Yummy! This is the first dessert I've discovered that combines juicy persimmon fruit