Banana Peach Bread
User Reviews
4.7
Banana Peach Bread
Description
This quick bread recipe combines mashed ripe bananas, coconut oil, sour cream, and brown sugar for a moist base. The batter includes all-purpose flour, baking powder and soda for leavening, and vanilla extract for aroma. Diced peaches and mangoes are coated lightly in flour to keep them suspended in the batter during baking. The bread is baked in greased, floured loaf pans until golden and set in the center, resulting in a delicately sweet and tender crumb with bursts of fruit throughout.
The flavor balance leans on ripe bananas and stone fruit sweetness enhanced by brown sugar. The bread suits brunch, snacks, or an easily portioned dessert. Different fruits like nectarines or berries can be substituted for variety.
Stored airtight at room temperature, the bread remains fresh up to a week and can be frozen for longer storage. Using frozen fruit requires thawing and draining to avoid excess moisture.
Ingredients
- 2 egg large
- ½ cup coconut oil canola or vegetable may be substituted, liquid-state
- sour cream lite is okay; or Greek yogurt may be substituted, heaping 1/3 cup
- ¾ cup light brown sugar packed
- 1 tablespoon vanilla extract
- 2 cups banana about 4 med/large very ripe bananas, mashed ripe
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 ½ cups peach 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, diced
- 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
- Keep the bread airtight at room temperature for up to one week to maintain freshness.
- Freeze leftover loaves for up to six months; thaw before serving.
- Frozen peaches or mangoes should be thawed and drained thoroughly before mixing to prevent excess moisture.
- You can substitute other stone fruits or berries diced similarly for the peaches and mangoes in the recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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