Peach and Banana Bread
This Peach and Banana Bread combines the sweetness of overripe bananas and juicy peaches, creating a moist, flavorful loaf that's perfect for any time of day. Whether you enjoy it as a breakfast treat, afternoon snack, or dessert, this easy-to-make recipe is packed with natural sweetness and a soft, tender crumb.
Equipment
- 1 9x5-inch loaf pan
- Mixing bowls (2)
- whisk
- Spoon or spatula
- Toothpick (for testing doneness)
Ingredients
- 1 ¾ cups 220g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon optional
- 2 medium overripe bananas about 1 cup mashed
- 1 cup diced peaches fresh or canned
- ⅓ cup 80ml melted unsalted butter or neutral oil
- ½ cup 100g granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- Optional Add-Ins: ½ cup chopped nuts walnuts or pecans
Instructions
- Preheat the Oven & Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- Mash the Bananas and Prepare the Peaches
- Mash the bananas in a large mixing bowl until smooth. Dice the peaches into small pieces (drain and pat dry if using canned or frozen peaches).
- Mix the Wet Ingredients
- To the mashed bananas, add the melted butter (or oil), sugar, eggs, and vanilla extract. Stir until fully combined.
- Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, folding them together gently until just combined. Be careful not to overmix.
- Fold in the Peaches and Optional Add-Ins
- Gently fold in the diced peaches and any optional add-ins, such as chopped nuts or chocolate chips.
- Bake
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Recipe Notes
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful the bread. Opt for bananas with plenty of brown spots for the best taste and texture.
- Peach Substitutes: Fresh peaches are ideal, but canned or frozen peaches work as well. Just make sure to drain and dry them thoroughly to avoid excess moisture.
- Don’t Overmix: To keep your bread light and fluffy, fold the ingredients gently and avoid overmixing the batter.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week or frozen for up to 3 months.