Persimmon Cake | Banana Persimmon Bread

5 from 1 vote

Persimmon Cake | Banana Persimmon Bread

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.

Prep Time10

Cook Time50

Course: Dessert, sweets

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 444kcal

Author: Kushi

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