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Pear & Ginger Loaf with Salted Caramel Drizzle

Pear & Ginger Loaf with Salted Caramel Drizzle

Thought our banana bread was a one trick pony? Guess again. Made using our Banana Bread mix as a base, this Pear & Ginger loaf will quickly become your new favourite lockdown loaf. Enjoy with a cuppa in the afternoon or accompanied with ice cream for a crowd pleasing dessert.

Gluten free, dairy free, refined sugar free.

What you'll need:

Pear & Ginger Loaf

  • 1 Hill St Banana Bread mix
  • 2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 cup melted coconut oil
  • 3 eggs
  • 2 ripe pears grated (approx 300g) + 1 extra to decorate
  • 70g pitted dates or date paste
  • 1/4 cup boiling water

Salted Caramel Drizzle

  • 1/2 cup coconut sugar
  • 1/3 cup tahini
  • 1/3 cup coconut cream
  • 1/4 tsp sea salt


  • Pre-heat oven to 160°C fan bake. In a bowl add in the Hill St Banana Loaf mix, ground ginger, nutmeg and cinnamon. Gently mix together with a wooden spoon.
  • In another small bowl soak the dates in 1/4 cup of boiling water for 5 mins. Transfer soaked dates and water to a blender and blitz to make a puree.
  • In a separate bowl whisk the eggs and melted oil together. Add in the grated pear and date puree. Mix until fully combined.
  • Fold in the wet mixture to the dry ingredients and transfer to a lined loaf tin. Top with sliced pear.
  • Bake for 45-55 mins. The knife should come out clean.
  • To make the salted tahini caramel drizzle, add the coconut sugar, tahini, coconut cream and sea salt to a blender. Blend into a smooth, thick caramel sauce.
  • Pour over the loaf and enjoy!

< Rocky Road Slice

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