Persimmon Bread

An autumn take on banana bread, perfect for the cold months when persimmons are in season.

Ingredients

For one loaf:

• Two persimmons
• 150 grams of butter
• 150 grams of caster sugar
• 2 large eggs
• 150 grams of plain flour
• 5 grams of baking powder

Recipe

Start by mashing two persimmons. Squeeze the two persimmons until soft. Cut the persimmons open, and scoop the inside into a bowl. Keep pressing the flash with a fork until completely mashed.

In a separate bowl, mix together:

• 150 grams of butter, melted
• 150 grams of caster sugar

Whisk the butter and sugar together until incorporated and creamy.

Whisk in two eggs, until fully incorporated.

Add in the bowl:

• The two mashed persimmons
• 5 grams of baking powder
• 150 grams of plain flour

With a spatula, fold the mixture until smooth and incorporated.

Transfer the batter to a 1 kilogram bread tin, and bake for 50 minutes at 180℃ (gas 5). Once cooked, take out of the tin and cool on a wire rack.