Any sort of spiced bread screams cozy fall vibes! I was gifted a whole flat of beautiful fuyu persimmons and I was trying to find all sorts of things to put them in.

I already made a salad (coming soon!) but I had never actually baked with fuyus (only hachiya!) so I was a little scared that these might not have the greatest texture after they hit the oven but I was so wrong!

Banana bread is always my favorite thing to have around and whip up because sometimes I don’t get to all the bananas I buy. I buy A LOT because of my smoothie-making habit and sometimes they turn all brown and need a place to go into.

This banana bread is delicious and moist and spiced with the perfect amount of cinnamon and ginger. Fuyus—in case you’ve never had one—taste a lot like cinnamon. It’s not an intense flavor but it’s subtle and delicious. They taste like a refreshing autumnal fruit that complements the flavors in this banana bread.

Persimmon Banana Bread

Any sort of spiced bread has cozy Fall vibes written all over it and this persimmon banana bread is a perfect example. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• 1 2/3 cups all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 mashed bananas 
• 1 1/3 cups white granulated sugar 
• 1/3 cup vegetable oil
• 2 large eggs
• 2 fuyu persimmons, diced

Directions

1. Preheat your oven to 350 degrees F. Grease 8x4-inch loaf pan and set aside. 
2. In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking powder, baking soda and salt. 
3. To another medium bowl, add the mashed banana, sugar, vegetable oil and eggs; mix. Next, fold in the flour mixture until just combined, being sure not to over mix the batter. Add the diced persimmons and fold one last time. Pour the batter into the prepared loaf pan.  
4. Transfer the loaf to the oven to bake for 40 to 45 minutes, or until it is are puffed, lightly golden brown and a wooden pick or skewer inserted into the center comes out clean. Cool on rack for 10 minutes, slice up and serve.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.