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Banana Peach Bread
4.7 from 96 votes

Banana Peach Bread

Banana Peach Bread merges ripe bananas and diced peaches (with optional mango) into a moist, tender loaf. The mix includes coconut oil, sour cream or Greek yogurt, and brown sugar to create a rich crumb. Tossing fruit in flour before folding helps prevent sinking. This bread provides a sweet, fruity flavor with a soft texture, suitable for breakfast or snacks, and adapts well to other stone fruits or berries.

Prep Time
15 mins
Cook Time
45 mins
Cooling Time
30 mins
Total Time
1 hr 30 mins
Servings: 2 8-by-4-inch loaves
Calories: 307 kcal
Course: Breakfast, Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
  2. In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
  3. Add the bananas and stir to incorporate.
  4. 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.
  5. 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.
  6. Fold peaches and mangos into batter; don’t overmix.
  7. Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 2 8-by-4-inch loaves

Amount Per Serving

Calories 307

% 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.