This banana peach bread recipe takes the quick bread you already love and folds in juicy chunks of fresh peach for a softer, sweeter bite.
The ripe bananas keep the crumb moist while the peaches add little bursts of summer in every slice.
It comes together in one bowl, bakes into a golden loaf, and fills the kitchen with the kind of cinnamon and brown sugar smell that gets everyone asking when it will be ready.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Total Time | 80 minutes |
| Servings | 10 slices |
| Difficulty Level | Easy |
If you already have a favorite peach bread recipe in your rotation, this banana version is worth adding right next to it.
Why You’ll Love This Banana Peach Bread Recipe
This loaf gives you two favorite fruits in one bake, so you get classic banana bread flavor with a fresh peach twist.
It uses ingredients you likely already have on hand, aside from the peaches themselves.
The texture stays tender for days thanks to the sour cream and mashed banana working together.
It is a forgiving recipe, which makes it a great one for beginner bakers or a lazy weekend project.
- One bowl, minimal cleanup
- Naturally sweetened by ripe bananas and fresh peaches
- Freezer friendly for make ahead breakfasts
- Easily doubled for gifting or a crowd
- Great way to use up overripe bananas and soft peaches
For more ways to put ripe bananas to good use, my high protein banana bread is another reader favorite in this category.
Ingredients
You will need a mix of pantry staples and two ripe pieces of fruit to bring this bread together.
Measure everything out before you start so the mixing goes quickly and the peaches do not sit too long once they are cut.
- 3 large ripe bananas, mashed (about 1 1/3 cups)
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup sour cream
- 2 cups all purpose flour, divided
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups fresh peaches, peeled and diced (about 2 medium peaches)
- 1/2 cup chopped pecans, optional
- 1 tablespoon turbinado sugar, for topping
Read Also: Chocolate Chip Banana Bread Recipe
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics that make mixing and baking straightforward.
A sturdy loaf pan and a good mixer will get you through this recipe with ease.
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Toothpick, for testing doneness
This bread bakes in the same kind of pan I use for my Amish banana bread recipe, so if you already own one, you are set.
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on what has worked well in my own kitchen.
1. USA Pan Nonstick Loaf Pan
This pan heats evenly and releases the loaf cleanly every time, which matters a lot with a batter this moist.
The corrugated surface also helps the crust brown nicely without sticking. It has held up in my kitchen through countless loaves.
2. Nielsen Massey Pure Vanilla Extract
A good vanilla extract makes a real difference in a simple batter like this one.
The flavor is rounder and less harsh than imitation vanilla. A little goes a long way, so one bottle lasts through many loaves.
3. Simply Organic Ceylon Cinnamon
Ceylon cinnamon has a softer, sweeter flavor than the standard cassia cinnamon found in most grocery stores.
It works beautifully in the batter and in the cinnamon sugar topping. I keep a jar of it on hand just for baking.
4. OXO Good Grips Cooling Rack
A sturdy cooling rack keeps air moving under the loaf so the bottom does not turn soggy as it cools.
The nonstick coating on this one also makes cleanup simple. It is one of those small tools that gets used constantly.
For those days when coffee cake sounds better than bread, my peach coffee cake uses many of the same pantry staples.
Step-by-Step Instructions: How to Make Banana Peach Bread
1. Prepare the oven and pan
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9×5 inch loaf pan with butter or nonstick spray, then line the bottom with a strip of parchment paper for easy removal.
- Set the pan aside while you mix the batter.
2. Mix the wet ingredients
- In a large mixing bowl, mash the 3 ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
- Add the 2 eggs, 1/2 cup melted butter, 3/4 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/3 cup sour cream to the bowl.
- Whisk everything together until the mixture is smooth and fully combined, about 1 minute.
3. Whisk the dry ingredients
- In a separate medium bowl, whisk together 1 3/4 cups of the flour, the baking soda, baking powder, salt, cinnamon, and nutmeg.
- Whisking the dry ingredients first helps the leaveners and spices distribute evenly before they meet the wet mixture.
- Set this bowl aside once everything is combined.
4. Combine wet and dry mixtures
- Pour the dry ingredient mixture into the bowl with the wet ingredients.
- Using a rubber spatula, fold the two together just until no streaks of flour remain.
- Avoid overmixing at this stage, since a few small lumps in the batter will keep the bread tender.
5. Fold in the peaches and pecans
- In a small bowl, toss the diced peaches with the remaining 1 tablespoon of flour so they are lightly coated.
- This coating helps keep the peach pieces suspended in the batter instead of sinking to the bottom.
- Gently fold the coated peaches and the chopped pecans into the batter using just a few strokes.
6. Fill the pan and add the topping
- Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
- In a small bowl, stir together the turbinado sugar and a pinch of extra ground cinnamon.
- Sprinkle this cinnamon sugar mixture evenly over the top of the batter for a crackly, sweet crust.
7. Bake the loaf
- Place the pan in the preheated oven and bake for 55 to 65 minutes.
- Check the loaf at the 40 minute mark, and if the top is browning too quickly, tent it loosely with foil.
- The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
8. Cool and slice
- Let the bread cool in the pan on a wire rack for 15 minutes.
- Carefully lift the loaf out using the parchment paper and transfer it directly to the rack to finish cooling.
- Allow the bread to cool for at least 30 more minutes before slicing so the crumb has time to set.
Read Also: Sour Cream Banana Bread Recipe
If you like the fruit forward flavor here, my peach crisp recipe is another simple way to use up extra peaches.
Tips for The Best Banana Peach Bread
A few small details make a real difference in how this loaf turns out.
Keep these in mind while you are prepping and baking.
- Use bananas that are heavily speckled with brown spots for the best sweetness and flavor
- Choose peaches that are ripe but still slightly firm so they hold their shape while baking
- Do not skip tossing the peaches in flour, since it prevents them from sinking
- Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag
- Let the bread cool fully before slicing for the cleanest cuts
You might also enjoy: Banana Nut Bread with Pecans
Read Also: Peach Cobbler Recipe
Serving Suggestions
This bread is delicious on its own, still warm from the oven with the cinnamon sugar crust just set.
It also pairs nicely with a few simple additions if you want to dress it up.
- A warm slice with salted butter melting into the top
- Toasted and drizzled with honey for breakfast
- Topped with a spoonful of Greek yogurt and extra diced peaches
- Served alongside a bowl of vanilla ice cream for dessert
- Paired with coffee or chai as a mid morning snack
This loaf pairs beautifully with a slice of my Greek Yogurt Banana Bread if you are setting out a brunch spread.
Another favorite for that same table: Peach Upside Down Cake
Variations of Banana Peach Bread
Once you have the base recipe down, it is easy to change things up depending on what you have on hand or what mood you are in.
Here are a few variations worth trying.
- Swap the pecans for walnuts or leave the nuts out entirely for a nut free version
- Use canned peaches, well drained and patted dry, when fresh peaches are out of season
- Add a handful of mini chocolate chips along with the peaches for a sweeter twist
- Stir in a teaspoon of grated fresh ginger for a warmer, spiced flavor
- Bake the batter as muffins instead of a loaf, reducing the bake time to about 20 minutes
Read Also: Chai Spiced Banana Bread
If you want a spiced fall version of this same idea, my banana pumpkin bread recipe follows a similar method.
Storage and Reheating
This bread keeps well for several days when stored properly, and it also freezes beautifully.
Here is how to keep it fresh.
- Store at room temperature in an airtight container for up to 3 days
- Refrigerate in an airtight container for up to 1 week
- Wrap individual slices in plastic wrap and freeze in a zip top bag for up to 3 months
- Thaw frozen slices at room temperature or warm them gently in the microwave
- Reheat a slice for 10 to 15 seconds in the microwave to bring back that fresh baked warmth
You might also enjoy: Peach Bread Pudding Recipe
Nutritional Facts
Here is the approximate nutritional breakdown per slice, based on 10 slices per loaf.
- Calories: 245
- Carbohydrates: 35g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 4.5g
- Cholesterol: 48mg
- Sodium: 190mg
- Fiber: 2g
- Sugar: 19g
Read Also: Snickerdoodle Banana Bread Recipe
Health Benefits of Key Ingredients
Beyond tasting great, a few of the ingredients in this bread bring some genuine nutritional value.
Here is a quick look at what they offer.
- Bananas provide potassium, fiber, and natural sweetness that reduces the need for added sugar
- Peaches add vitamin C, vitamin A, and extra fiber along with their juicy texture
- Eggs contribute protein and help give the loaf structure
- Pecans offer healthy fats along with a bit of extra protein and crunch
- Cinnamon and nutmeg add warmth and have natural antioxidant properties
This same nutrient rich fruit combination shows up in my banana nut bread recipe as well.
For another way to enjoy those peach benefits, try my peach muffins with streusel topping.
FAQs About Banana Peach Bread
1. Can I use frozen peaches instead of fresh?
Yes, frozen peaches work well in this recipe. Thaw them first, drain off any excess liquid, and pat them dry before tossing them in flour and folding them into the batter.
2. Why did my peaches sink to the bottom of the loaf?
This usually happens when the peaches are not coated in flour before mixing.
The light dusting of flour helps the pieces grip the batter and stay suspended as the bread bakes.
3. Can I make this bread without eggs?
You can substitute each egg with a flax egg or a quarter cup of unsweetened applesauce.
The texture will be slightly denser, but the bread will still bake up nicely.
4. How do I know when the bread is fully baked?
Insert a toothpick into the very center of the loaf. If it comes out clean or with a few moist crumbs attached, the bread is done.
5. Can I turn this recipe into muffins?
Absolutely. Divide the batter among a lined muffin tin and bake at the same temperature for about 20 to 22 minutes, checking for doneness with a toothpick.
Read Also: No Eggs Banana Bread Recipe
Banana Peach Bread
Ingredients
- 3 large ripe bananas about 1 1/3 cups or 400g, mashed, heavily speckled with brown spots for best sweetness
- 2 large eggs
- 1/2 cup unsalted butter 113g, melted and cooled
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar 50g
- 1 teaspoon pure vanilla extract
- 1/3 cup sour cream 80g, at room temperature
- 2 cups all purpose flour divided; 1 3/4 cups plus 1 tablespoon, measure by spooning into cup and leveling off
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups fresh peaches about 2 medium peaches, peeled and diced, ripe but still slightly firm so they hold their shape
- 1/2 cup chopped pecans optional; about 60g
- 1 tablespoon turbinado sugar for topping, can substitute with coarse sugar
- extra ground cinnamon pinch for topping, mixed with turbinado sugar
Equipment
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Toothpick for testing doneness
- Parchment paper for easy removal (optional)
Method
- Preheat oven to 350°F and prepare pan: grease a 9×5 inch loaf pan with butter or nonstick spray, then line bottom with a parchment paper strip for easy removal.
- In a large bowl, mash bananas with a fork until mostly smooth, leaving a few small lumps. Whisk in eggs, melted butter, brown sugar, granulated sugar, vanilla, and sour cream until smooth and combined, about 1 minute.
- In a separate medium bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
- Pour dry mixture into wet mixture and fold with a rubber spatula just until no streaks of flour remain, being careful not to overmix.
- In a small bowl, toss diced peaches with the remaining 1 tablespoon flour to lightly coat. Gently fold coated peaches and pecans into batter using just a few strokes.
- Pour batter into prepared loaf pan and spread evenly. Mix turbinado sugar with a pinch of cinnamon and sprinkle over the top.
- Bake for 55-65 minutes. Check at 40 minutes; tent loosely with foil if top is browning too quickly. Bread is done when a toothpick inserted in center comes out clean or with moist crumbs.
- Cool in pan on a wire rack for 15 minutes, then lift out using parchment paper and transfer directly to the rack. Cool for at least 30 more minutes before slicing.
Nutrition
Notes
- Bananas: Use bananas that are heavily speckled with brown spots for the best sweetness and flavor. Avoid green or underripe bananas.
- Peaches: Choose peaches that are ripe but still slightly firm so they hold their shape while baking. Do not skip tossing them in flour, as this prevents them from sinking to the bottom.
- Flour measurement: Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag to avoid dense bread.
- Cooling: Let the bread cool fully for at least 30 minutes before slicing so the crumb has time to set and you get clean cuts.
- Variation – nuts: Swap the pecans for walnuts or leave the nuts out entirely for a nut-free version. Chocolate chips also make a delicious addition.
- Frozen peaches: Thaw first, drain off excess liquid, and pat dry before tossing in flour and folding into the batter if using frozen peaches.
- Storage: Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze wrapped slices for up to 3 months.
- Muffin version: Bake as muffins at the same temperature for 20-22 minutes, checking for doneness with a toothpick.
- Egg substitute: Replace each egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) or 1/4 cup unsweetened applesauce for an egg-free version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This banana peach bread recipe is proof that two simple fruits can turn an everyday loaf into something worth requesting again.
It is easy enough for a weeknight bake and pretty enough to share with guests.
Give it a try this week while peaches are at their best, and let me know how your loaf turns out in the comments below.
I would love to see your photos too, so feel free to share them here.
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- Peach Dump Cake Recipe
- Keto Banana Bread Recipe
- Banana Bread Recipe with Self Rising Flour
- Banana Nut Bread Without Flour
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