Banana Peach Bread
This banana peach bread recipe pairs three very ripe bananas with one diced peach. That combination keeps the loaf moist without making it heavy, and tossing the peach in flour prevents fruit from sinking to the bottom.
Equipment
- 9x5 inch loaf pan
- Large mixing bowls - one for wet ingredients and one for dry
- Electric hand mixer - or a sturdy whisk
- Rubber spatula - for folding in the fruit without deflating the batter
- Measuring cups and spoons set
- Digital kitchen scale - useful if working from gram measurements
- USA Pan Nonstick Loaf Pan - recommended for even browning
- KitchenAid Hand Mixer - recommended for creaming butter and sugar quickly
- OXO Swivel Peeler - recommended for peeling peaches without gouging the flesh
- Silicone Spatula Set - recommended for gentle folding
- Glass Storage Containers with Lids - recommended for storing sliced loaf
Ingredients
- 3 medium very ripe bananas - about 1¼ cups or 300g, mashed
- 1 large ripe peach - about 1 cup or 150g, peeled and diced, tossed in 1 tablespoon of the measured flour
- ½ cup unsalted butter - 115g, melted and cooled slightly
- ¾ cup granulated sugar - 150g
- ¼ cup brown sugar - 50g, packed
- 2 large eggs - room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour - 250g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts - or pecans, optional, 60g, folded in with the peaches if using
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line the bottom with parchment paper, letting the excess hang over the long sides.
- In a large bowl, beat melted butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, beating well after each. Stir in vanilla and mashed banana until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
- Add dry ingredients to wet in two additions, stirring with a spatula only until streaks of flour disappear. Stop mixing as soon as batter looks uniform.
- Toss diced peach with reserved flour if not already done. Gently fold peach and walnuts or pecans (if using) into batter just until distributed.
- Pour batter into prepared pan and smooth the top. Optionally arrange extra peach slices on top and sprinkle with a pinch of brown sugar for a crackled crust.
- Bake on center rack for 55 to 65 minutes. Check at 45 minutes and tent with foil if top is browning too quickly. Bread is done when toothpick inserted in center comes out clean or with moist crumbs.
- Cool in pan for 15 minutes, then use parchment to lift onto a wire rack. Cool for at least 45 minutes before slicing.
Notes
- Use bananas that are fully speckled with brown for the most natural sweetness.
- Pat diced fresh peaches dry with a paper towel before tossing in flour to prevent extra liquid in the batter.
- If using frozen peaches, thaw and drain them fully, then pat dry before dicing.
- Don't skip greasing and lining the pan; the sugar in the batter can cause sticking even in nonstick pans.
- Rotate the pan halfway through baking if your oven runs unevenly.
- Let the loaf cool completely before wrapping for storage, or trapped steam will make the crust soggy.
- Store wrapped loaf at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze whole or in individual slices, wrapped tightly in plastic and foil, for up to 3 months.
- Swap walnuts or pecans for chocolate chips for a sweeter variation.
- Use half whole wheat flour and half all-purpose for a heartier crumb.
Nutrition
Serving: 1sliceCalories: 225kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 45mgSodium: 210mgPotassium: 220mgFiber: 1gSugar: 18gVitamin A: 6IUVitamin C: 8mgCalcium: 2mgIron: 6mg
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