Banana & pear loaf

The banana and pears make this a really moist cake, you could always serve as a pudding! It will keep fresh in an air tight container form4-5 days. 🍌🍐

* 100g unsalted butter, melted, plus extra for greasing
* 3 really ripe bananas 
* 100g golden caster sugar
* 2 ripe but still firm pears, cored and chopped, dusted in a little flour
* 1 tbsp maple syrup
* 1 tsp vanilla extract
* 1 large free-range egg
* 150g plain flour
* ½ tsp bicarbonate of soda

1.Heat the oven to 180°C/fan160°C/gas 4. Grease and line a 1 litre loaf tin with baking paper 
2.Mash the bananas in a mixing bowl, then stir in the melted butter and caster sugar until well combined. Stir through the pears, the maple syrup and vanilla extract, then beat in the egg. 
3.Sift in the flour and bicarbonate of soda, then fold in using a metal spoon.
4.Pour the mix into the loaf tin, then bake for 45 minutes. The cake should be dark on top with a soft, moist sponge. Check it’s done by poking a skewer into the centre – if it comes out clean it’s ready. Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to cool.