Ingredients
-
1 teaspoon salt
-
1 cup butter or 1 cup margarine
-
1 cup sugar
-
1 cup Splenda granular (sugar substitute)
-
4 eggs
-
2 teaspoons vanilla
-
3/4 teaspoon orange extract
-
2 bananas (very ripe)
-
1 (15 ounce) can diced canned pears (drained)
-
3 cups flour
-
2 1/2 teaspoons baking soda
-
1 teaspoon cinnamon
-
1 cup sour cream
-
2/3 cup chopped pitted dates
Instructions
- Preheat oven to 350.
- Grease 2 loaf pans.
- In a large bowl cream together butter, sugar, Splenda, vanilla, orange extract, and eggs.
- Put into your blender 2 peeled bananas and half the can of pears (not juice). Puree.
- Stop blender and add cinnamon and enough pears to equal 2 cups of puree total. Blend again until all is smooth.
- Add the flour, soda and salt to the bowl of creamed butter and sugar mixture.
- Now add the fruit puree and the sour cream to the mixture and mix well.
- Fold in chopped dates.
- Scoop half the batter into each loaf pan and bake for about 1 hour.
- After 1 hour test center of loaf with a toothpick, if it comes out clean your bread is done, if not bake another 10 minutes and try again.
- Cool for at least 30 minutes before serving.