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Banana Peach Bread Recipe

Banana Peach Bread

iamwinfred
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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 10 slices
Calories 245 kcal

Equipment

  • 9x5 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)

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

Instructions
 

  • Preheat oven to 350°F and prepare pan: grease a 9x5 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.

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.

Nutrition

Serving: 1sliceCalories: 245kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 4.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.8gCholesterol: 48mgSodium: 190mgPotassium: 210mgFiber: 2gSugar: 19gVitamin A: 6IUVitamin C: 8mgCalcium: 3mgIron: 6mg
Keyword banana peach bread, one bowl banana bread, quick bread with fruit, summer bread recipe
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