Banana Peach Bread
User Reviews
4.7
96 reviews
Excellent
Banana Peach Bread
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The softest, moistest banana bread that tastes like a tropical vacation! This banana peach bread is perfect for summer baking! Use fresh or frozen peaches!
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Ingredients
- 2 large eggs
- ½ cup liquid-state coconut oil canola or vegetable may be substituted
- heaping 1/3 cup sour cream lite is okay; or Greek yogurt may be substituted
- ¾ cup light brown sugar packed
- 1 tablespoon vanilla extract
- 2 cups mashed ripe bananas about 4 med/large very ripe bananas
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 ½ cups diced peaches I used 1 cup frozen peaches and 1/2 cup frozen mangoes that were both thawed to room temp and drained. Mix and match the ratio as desired or substitute with nectarines, strawberries, raspberries, or blueberries
- 2 tablespoons all-purpose flour for tossing peaches/mangoes
Instructions
- Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
- In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
- Add the bananas and stir to incorporate.
- Add 2 cups flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat, which helps prevent the fruit from sinking.
- Fold peaches and mangos into batter; don’t overmix.
- Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
- Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tent the pans with a sheet of foil at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through; however I didn’t find it necessary. Baking times will vary based on moisture content of bananas, peaches, mangoes, climate, and oven variances. Bake until done; watch your bread, not the clock.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry Butter, Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.
Notes
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
- Adapted from Pineapple Coconut Oil Banana Bread.
Nutrition Information
Show Details
Serving
1
Calories
307kcal
(15%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Cholesterol
35mg
(12%)
Sodium
175mg
(7%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 28-by-4-inch loaves
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 307kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 35mg | 12% |
| Sodium | 175mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
96 reviews
Excellent
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