Banana Peach Bread
This remarkably moist, golden loaf combines the deep, caramelized sweetness of overripe bananas with juicy pockets of bright, floral peach in every tender slice. An easy one-bowl recipe that works for breakfast, dessert, or a thoughtful homemade gift.
Equipment
- 9x5-inch loaf pan - light-colored pan recommended for even browning
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer - optional; a fork works fine
- Potato masher or fork - for mashing bananas
- Silicone spatula - for folding batter and scraping bowl
- Whisk - for combining dry ingredients
- Measuring cups and spoons
- Parchment paper - for easy loaf removal
- Wire cooling rack
Ingredients
- 3 medium overripe bananas - about 1.5 cups or 340g mashed; dark and spotted peels preferred
- 1.5 cups fresh peaches - 200g, peeled and diced into 1/2-inch chunks; about 2 medium peaches, or use frozen/thawed or canned (well-drained)
- 2 cups all-purpose flour - 250g, spooned and leveled
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 2 large eggs - at room temperature
- 0.5 cup unsalted butter - 113g, melted and cooled
- 0.75 cup packed organic brown sugar - 165g
- 0.25 cup whole milk - 60ml
- 2 tsp pure vanilla extract
- 0.5 cup chopped walnuts - 60g, optional but recommended
Optional for Topping
- fresh peach slices - for topping before baking
- brown sugar - for sprinkling on top
- ground cinnamon - for dusting on top
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides to use as a sling.
- If using fresh peaches, blanch, peel, and dice into 1/2-inch chunks. Thaw and thoroughly pat dry frozen peaches, or drain and dry canned peaches. Set on paper towels to draw out excess moisture.
- In a large bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps.
- Add cooled melted butter to the bananas and stir well. Mix in eggs one at a time, then add brown sugar, milk, and vanilla until the wet mixture is smooth and cohesive.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until fully combined and lump-free.
- Add dry ingredients to wet mixture in two additions, folding gently with a silicone spatula just until no dry streaks remain. Do not overmix.
- Gently fold in the prepared peach chunks and walnuts (if using) with just a few strokes to distribute evenly.
- Pour batter into the prepared loaf pan and spread evenly. Optional: arrange peach slices on top and sprinkle with brown sugar and cinnamon.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly. Cool in pan for 15 minutes, then use parchment to lift out and cool completely on a wire rack before slicing.
Notes
- Ripest bananas are key: Use deeply spotted or blackened bananas for maximum sweetness and flavor. If your bananas aren't ripe enough, roast unpeeled bananas at 300°F (150°C) for 15-20 minutes until skins blacken.
- Pat peaches completely dry: Excess moisture from fresh, frozen, or canned peaches will make the batter too wet and cause a gummy center. Take time to thoroughly dry them with paper towels.
- Avoid overmixing: Fold the batter just until no dry streaks of flour remain. Overmixing develops gluten and leads to a dense, tough loaf.
- Spoon and level flour: Scooping directly from the bag packs too much flour, drying out the bread. Spoon flour into the measuring cup and level with a straight edge.
- Use brown sugar for depth: The molasses in brown sugar adds warmth and enhances both banana and peach flavors better than white sugar.
- Check doneness early: Start testing at 50 minutes with a toothpick. Ovens vary, so pull the loaf when the toothpick comes out with just a few moist crumbs.
- Bring eggs to room temperature: Cold eggs don't blend smoothly and can affect the final texture. Take them out 30 minutes before baking.
- Storage tips: Wrap cooled bread tightly and store at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze slices for up to 3 months.
- Muffin variation: This batter makes about 12 standard muffins. Bake at 350°F (175°C) for 18-22 minutes, checking with a toothpick.
- Streusel topping option: Combine 3 tbsp cold butter, 1/4 cup brown sugar, 3 tbsp flour, and 1/2 tsp cinnamon. Crumble over batter before baking for a crunchy caramelized finish.