Peach Jelly-Filled Banana Bread Bars

I love a good jelly-filled danish or donut. Plump, puffy, and sporting a sweet surprise in the middle.

I’ll also never tire of banana bread. These bars are part jelly danish crossed with ultra moist banana bread.

The batter for the bars is fast and easy to make. Multiple ingredients are combined at once, in one bowl, are are whisked together. Begin by melting one stick of butter, add an egg, sugars, peach yogurt, and vanilla extract. I chose a peach theme for this recipe, both the yogurt and jelly used are peach. But if pineapple, mango, strawberry, or a mix-and-match combination of various yogurt and jelly flavors is what you have or prefer, go with that. Virtually any fruity combination will work with bananas. They’re such a great canvas.

Fold in mashed bananas, flour, baking soda, and one packet of dry instant vanilla pudding mix to the batter. Pudding mix has a high amount of cornstarch in it, and my favorite chocolate chip cookie recipe calls for cornstarch. The cookies are soft, tender, and moist; and the cornstarch in the pudding mix does the same thing for these bars, rendering them fall-apart soft. Plus, the vanilla pudding adds an extra layer of vanilla flavor and I can never get enough vanilla.

Turn out the batter into a 9-by-9-inch pan, and although I haven’t tried it, I’m sure making this as a 10- or 12-cup Bundt cake would work well. Lightly smooth the surface of the batter and add about fifteen teaspoons of jelly, or about one-third of a cup. Dollop little blobs of jelly onto the surface in a random pattern, evenly dispersing the mounds, until the surface is well-covered in sweet, sticky jelly.

Marble and swirl the jelly with a table knife, going up and back, zig-zagging around. It doesn’t matter if the swirls are visually neat and pretty because as the bars bake, they turn a rich and golden amber hue, and the swirly pattern isn’t discernible. The jelly is for taste, and to lend moisture to the bars, rather than for visual effect.

Baking times will vary due to the moisture content in the bananas and in the jelly, jam, or preserves used; as well as climates, oven variances, and personal preferences. About forty minutes is the low end but I could envision up to one hour at the high end. I recommend covering the pan with foil  midway through baking if your bars seem to be browning quickly, since the sugars in the jelly are prone to caramelizing. My oven here in Aruba runs hot and has a tendency to superficially brown things before the interior cooks through, and baking in humidity compounds the issue, so I covered my pan halfway through baking. Even when they’re done, they’re gooey and dense, and a toothpick test won’t likely come out clean.

After allowing the bars to cool, I made a simple vanilla glaze with melted butter, confectioners’ sugar, and vanilla extract. The bars are plenty sweet on their own and don’t need a glaze, but glaze and frosting makes my world go round, so I happily drizzled away.

The bars may be stored at room temperature or in the refrigerator. They have the density of a fugdy brownie, which I prefer served chilled, and I like these bars chilled, especially because it’s hot and humid here. But there’s a case to be made for serving them warm, especially in cold weather climates this time of year. Freshly baked, still warm banana bread is one of life’s great pleasures.

The banana flavor dominates, as I find bananas have a tendency to do whenever they’re present, but hints of peach jelly come through as a complementary background flavor.

Between the butter, bananas, yogurt, pudding, and jelly, these bars are dense, thick, and gooey. Nothing light, fluffy, dry, or airy about these. This is comfort-food; aromatic and rich, causing one to go back to the pan to even-out the rows with a fork at 1am, if you know what I mean.

This is melt-in-your-mouth, jelly-filled, drippy-glazed comfort at it’s finest.

Peach Jelly-Filled Banana Bread Bars with Vanilla Glaze

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Yield: One 9-by-9 inch pan, 9 generous squares

The bars are part jelly danish crossed with ultra moist banana bread. Peach yogurt is used in the batter and the bars are fall-apart soft and moist. Peach jelly is swirled throughout before baking, boosting the peach flavor, moisture, and sweetness. These bars are dense and rich like a fudgy brownie. There's nothing airy, cakey, or light about them. They're melt-in-your-mouth, jelly-filled, drippy-glazed comfort-food at it’s finest.

Ingredients:

For the Bars

1/2 cup unsalted butter, melted (one stick)

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

1 large egg

6 ounces peach, pineapple, or vanilla yogurt (one standard-sized small container, about 3/4 cup. Greek yogurt is ideal, sour cream may be substitued; don't use thin, runny, lite or 'diet' yogurt)

1 tablespoon vanilla extract

1 to 1 1/4 cups mashed ripe bananas (2 medium bananas)

one 3.4-ounce box instant vanilla pudding mix (not Cook ‘n Serve; banana-flavored pudding may be used to boost the banana intensity)

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt, optional and to taste

about 15 teaspoons peach jelly (about 1/3 cup, jam or preserves may be substituted; pineapple, mango, orange or similar flavors may be substituted)

For the Vanilla Glaze, optional

2 tablespoons unsalted butter

3/4 cup+ confectioners’ sugar

1/2 teaspoon vanilla extract

Directions:

For the Bars - Preheat oven to 350F, line a 9-by-9-inch pan with aluminum foil, spray with cooking spray or grease and flour the pan; set aside. In a large microwave-safe mixing bowl, melt the butter, about 1 minute. To the melted butter, add the sugars, egg, yogurt, vanilla, and whisk to combine. Add the bananas and stir to incorporate.

Add the dry pudding mix and stir to incorporate (You are not making pudding; simply add the mix as a dry ingredient. The pudding mix could be replaced with 1 to 2 teaspoons cornstarch, and about 2 to 3 tablespoons flour. Like any dough or batter, there is some flexibility with how to make up for eliminating three ounces of dry mix). Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bars will be tougher as the gluten will over-develop. Pour batter into prepared pan, smoothing the surface with a spatula.

Add one teaspoon of jelly at a time to the top surface of bars, creating a surface dotted with little jelly blobs, dispersed randomly over the surface. With a table knife, swirl and marble the jelly through the batter using a zig-zag pattern going up-and-back, side-to-side a few times to disperse the jelly. It doesn't matter if the swirls are pretty or neat because while baking, it all turns into a golden shade of amber and melts together and you can't see the swirls; they're for taste not visual effect.

Bake for about 45 to 50 minutes, tenting or covering the pan with foil halfway through baking if you judge the bars to be browning a bit fast on top (I cover with foil halfway through because my oven browns things too fast on the surface before the interior cooks through). Bake until top is set and golden, the center is not jiggly, and edges have pulled away slightly from sides of the pan. A toothpick inserted in the center will likely not come out completely clean because bars are dense and gooey, both from the bananas and jelly, which may prevent a clean toothpick test. The bars are meant to be gooey and based on moisture content in bananas, yogurt used, oven variance, and personal preference, cooking times could vary from about 40 to 60 minutes. Allow bars to cool in pan for at least 1 hour before slicing and serving. While cake cools, make the glaze.

For the Vanilla Glaze, optional - The bars don't 'need' a glaze as they're moist and sweet on their own, but I prefer it. Melt butter in a small microwave-safe bowl, about 1 minute on high power. Slowly add the confectioners’ sugar, vanilla, and whisk to combine. Add sugar as needed until desired glaze consistency is reached. Drizzle glaze over the top of bars before slicing and serving; or slice and glaze each piece individually. Unglazed bars can be stored in an airtight container at room temperature for up to 5 days; or store glazed bars in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

http://www.averiecooks.com/2012/12/peach-jelly-filled-banana-bread-bars.html

 

Related Recipes:

Strawberry Jelly Rolls – A 15-minute recipe from start to finish, including baking time and the dishes. Fresh, homemade jelly rolls using a shortcut you won’t believe

Caramel Peanut Butter & Jelly Bars (GF with Vegan adaptation) – I  adore PB & J in any form, especially when it’s baked into an easy layered bar, full of texture including chunky streusel bits, creamy peanut butter, rich caramel sauce, and sweet jelly in each bite

Banana Bread with Vanilla Browned Butter Glaze – This is the bread that sparked and started Banana Bread Fest. For a good old-fashioned, easy, straightforward, and guaranteed successful loaf of banana bread, this is my go-to recipe and it never lets me down

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting – There are many similarities between this banana bread and today’s recipe, both are fruity, sweet and moist. I love carrot cake and this is an amped up version, full of carrots, sweet pineapple and banana bits,complete with browned butter cream cheese frosting

Banana Bread Brownies with Browned Butter Cream Cheese Frosting – Chocolate and bananas is a great combo, and this recipe is how fudgy brownie meets banana bread. Moist, soft, dense, very chocolaty, and more brownie-like than bread-like. It’s the final post in the Banana Bread Fest series, and recaps all the recipes

Spiced Apple Banana Bundt Cake with Vanilla Caramel Glaze – The cake is full of juicy apple chunks, creamy bananas, and it comes together in minutes with just a bowl and a whisk.The glaze is my favorite frosting or glaze recipe on my entire site and not to be missed

Peanut Butter and Jelly Blondies – These one-bowl, easy, and fast-to-make blondies are dense, full of hearty peanut butter flavor, and biting into the jelly swirls is especially satisfying

pb&jblondies-4

The winner of The Cravory Cookies Giveaway is Hayley @ The Domestic Rebel and the winner of  Holiday Chocolate Tower Giveaway is Roxana | Roxana’s Home Baking

Do you have a favorite banana-based recipe? Fan of jelly-filled goodies?

Feel free to link  your favorite recipes since my ripe bananas seem to multiply in front of my eyes, and although I freeze them in chunks for smoothie-making, I like cake and bread better than smoothies in the winter.

   

64 Responses to “Peach Jelly-Filled Banana Bread Bars”

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    Christina @ The Beautiful Balance — December 12, 2012 at 12:04 am

    These look amazing. I am still drooling over your strawberry jelly rolls and have yet to make them, but I will!

    Also, adore the flavor combo that you used for these. I can never get sick of banana bread either :)

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    Antonia @ Health Inspirations — December 12, 2012 at 12:57 am

    Omg, what is not to love about these?? Combining all those different flavors is very clever. I love anything with bananas :)

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    Erica — December 12, 2012 at 1:38 am

    Fun!! I actually made peanut butter banana muffins yesterday and thought about sticking some jelly in the middle. Fun flavor combo

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    the 3volution of j3nn — December 12, 2012 at 1:57 am

    Anything fruity sounds amazing to me right now. These would do it!

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    Michelle @ Eat Move Balance — December 12, 2012 at 2:23 am

    I’m pretty sure I love any and all banana breads! With or without nuts, with or without chocolate . . . it just has to be moist and flavorful! This looks delicious, Averie!

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      Averie @ Averie Cooks — December 12, 2012 at 7:37 am

      And this is so moist – wow, it was like over the top soft and moist!

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    sally @ sallys baking addiction — December 12, 2012 at 2:41 am

    Oh goodness Averie, you’ve hit the nail on the head with these. I completely adore banana bread – in any form. These remind me SO much of your banana bread brownies – all that gorgeous glaze on top. “These bars are part jelly danish crossed with ultra moist banana bread.” – Ok, you’ve combined TWO of my very favorite breakfast foods and PEACH jelly is, and I’m not exaggerating here, my FAVORITE jam. Give me a fat slice of rye bread, a pat of butter, and peach jelly and I’m set for life. Coffee too. The ease of this recipe, the aded cornstarch (nice!) and pudding packet – incredible, I can only imagine how very soft & moist each bite is. I adore the photos – a warm “mood” over them all. I know you’re not a fan, but we are our own biggest critiques. Trust me, the pics are good. :)

    • #
      Averie @ Averie Cooks — December 12, 2012 at 7:37 am

      I know you love peach jam and jelly! For some reason I think I read that somewhere in one of your posts – I knew that though. Maybe from your mango granola post or peach muffins post? Feels like ages ago that I’m recalling that little factoid from. Thanks for the compliments on my pics. Boy oh boy, things were hot and oh so gooey and melty. Tastes phenomenal, just not the easiest to shoot :)

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    Katrina @ In Katrina's Kitchen — December 12, 2012 at 5:37 am

    Banana bread BARS?! Genius!!!!!!

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    Joanne — December 12, 2012 at 5:54 am

    I’m totally missing summer fruit lately…especially peaches! These bars are such a fun way to revive the flavor. :)

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      Averie @ Averie Cooks — December 12, 2012 at 7:31 am

      And let’s face it, summer fruit by way of jelly is just fine :)

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    marie @ little kitchie — December 12, 2012 at 7:37 am

    I looooove peach jelly and have been using it in all kinds of ways lately – my favorite so far has been using with for a sweet-spicy bbq chicken- but never thought about the combo with bananas! Sounds divine.

    And, oh my goodness, those brownies. They look TO. DIE. FOR.

    • #
      Averie @ Averie Cooks — December 12, 2012 at 7:39 am

      I love using sweet jams/jellies as marinades for savory. I actually have a pineapple tofu recipe that’s sort of a play on that theme. Love the sweet ‘n spicy stuff, too!

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    Anna @ Crunchy Creamy Sweet — December 12, 2012 at 7:46 am

    Oh my! These bars look so gooey and delicious! I love jam-filled baked goods!

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    Jackie @ Domestic Fits — December 12, 2012 at 9:53 am

    You and I must seriously live on the same wavelength. Yesterday I was searching the produce section for peaching thinking, “I need to bake something with peaches!!”

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      Averie @ Averie Cooks — December 12, 2012 at 11:12 am

      Can I just say that I am in love with your last post. I kid you not, cinnamon, bread, yeast, espresso, chocolate – they are all things I did individual posts on (many times, some of them) in just the past few months. Seriously we ARE on the same wavelength, hugely!

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    Jan — December 12, 2012 at 10:28 am

    Omg. The possibilities are endless in this yummy bar! I’m thinking cherry jam with cherry yogurt b/c I sooo miss eating the bing cherries! Strawberries also sounds very yummy too! I was way to curious today so I looked at your post before my email came!

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      Averie @ Averie Cooks — December 12, 2012 at 11:12 am

      Glad your curiosity was piqued and yes, cherries or strawberries would be great + the bananas. I love bing cherries, tons!

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    Loretta | A Finn In The Kitchen — December 12, 2012 at 10:30 am

    I can’t stop staring at that shiny top. It looks so sticky and delicious…I think I can almost taste it.

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      Averie @ Averie Cooks — December 12, 2012 at 11:11 am

      It was SUCH a hot, sticky, mess. But the stickiest and shiniest tops taste the best – just photographically, not the best :)

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    Heather (Where's the Beach) — December 12, 2012 at 10:44 am

    Those look so soft and moist. I love banana breads. I really only have one recipe using bananas though.

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    angela @ Canned Time — December 12, 2012 at 11:05 am

    I love banana bread and these look especially yummy! But where’s the beach? I’ve been looking forward to some Aruba pics since you landed, LOL. Hope you and the family are having a wonderfully relaxing time :)

    • #
      Averie @ Averie Cooks — December 12, 2012 at 11:10 am

      You know I have scaled back a little on those but they’ll be coming, don’t worry!

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      angela @ Canned Time — December 12, 2012 at 12:36 pm

      Can’t wait…it’s 38 degrees here today, ARRGGGG!

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      angela @ Canned Time — December 12, 2012 at 12:36 pm

      Can’t wait…it’s 38 degrees here today, BRRRR!

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    jackie @ marin mama cooks — December 12, 2012 at 11:15 am

    I love reading your recipe ingredients because they are so creative. You obviously know what you’re doing when it comes to baking because you add your own little tweaks here and there to make your sweets pop with flavor.

    • #
      Averie @ Averie Cooks — December 12, 2012 at 11:28 am

      I try – sometimes it works out better than others and with these, holy moly did my tweaks make them moist. But we weren’t complaining!

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    Sydney @ Crepes of Wrath — December 12, 2012 at 11:31 am

    These look rich, moist, and absolutely lovely. The drizzle of icing on top makes these look decadent and delicate – well done!

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    Cathy @ Noble Pig — December 12, 2012 at 12:49 pm

    I love peach jelly too. This bars are like a little slice of heaven!

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    Kristi @ My San Francisco Kitchen — December 12, 2012 at 1:08 pm

    Those strawberry jelly roles look divine! I bet if I made them I would eat the whole batch in one day x)

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    Meagan @ Scarletta Bakes — December 12, 2012 at 2:27 pm

    I love how you roll with these baking fusion-like dishes. Baking fusion is now a thing and you are the pioneeress of it! Seriously, it just makes SENSE: banana bread is DELISH and jelly-filled donuts are the BOMB, why not combine them, right? Right. 100% right. I LOVE this!!

    • #
      Averie @ Averie Cooks — December 12, 2012 at 5:13 pm

      Well there’s only so many ways one can make banana bread and blog about it. If it was just us, I’d probably make…another loaf of plain banana bread. But that gets…boring. So…blogging forces me to step up my game and think creatively. And let’s face it, jelly goes with everything :)

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    Paula — December 12, 2012 at 2:36 pm

    Another great spin on banana bread! Any of the jelly/jam suggestions sound good…and I bet these hit the spot in Aruba. I loved the butterscotch-caramel bars! Browned butter and dark brown sugar definitely make a good pairing in the base. I usually only have light brown sugar, but I like the dark and might see what else it tastes good in. Hope you are enjoying your time on the island!

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      Averie @ Averie Cooks — December 12, 2012 at 5:12 pm

      They totally hit the spot and so glad you loved the butterscotch-caramel bars! I think dark brown sugar is a great touch for winter/fall heartier flavors and baking. Like any sort of molasses or ginger anything, from breads to cakes, it’s a nice touch!

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    Katie — December 12, 2012 at 3:09 pm

    Oh Man!!! Just when I thought I had finished all of my Holiday baking. Now I will definitely have to add these to the cookie collection. Thanks for sharing Averie.

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    Jolene (www.everydayfoodie.ca) — December 12, 2012 at 4:54 pm

    How do you come up with all these recipe ideas girl!? You have something new every day!

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      Averie @ Averie Cooks — December 12, 2012 at 5:09 pm

      Gotta keep the wheel turning – and make use of my over-ripe bananas :)

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    Kristy @Sweet Treats & More — December 12, 2012 at 5:52 pm

    Okay seriously, how do you come up with some of your recipes? Amazing! You are so creative!! These look/sound incredible!

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    marla — December 12, 2012 at 6:06 pm

    Banana bread in a bar form?? Nice idea. Might do something like this this weekend!
    XO

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      Averie @ Averie Cooks — December 12, 2012 at 7:46 pm

      Marla they are so moist and gooey and just…well, a mess to photograph in this heat but they sure tasted great!

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    Liz (Little Bitty Bakes) — December 12, 2012 at 6:41 pm

    Whoa, talk about a moist bar! These look insanely delicious. I feel like they’d definitely be one of those things where I’d cut myself a square, then cut myself another sliver, and another, etc. I’ve never have peach jelly… I should probably change this?!

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      Averie @ Averie Cooks — December 12, 2012 at 7:46 pm

      I did plenty of evening out the rows at 1am :) Another sliver, another scrap, whoops the row is crooked…

      :)

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    Laura Dembowski — December 12, 2012 at 7:12 pm

    I never tire of trying different brands and flavors of jam. It is always great to bake with jam. It is also interesting to try recipes hot, room temperature, and cold. Different flavors and textures are accentuated at different temperatures. I’ve never tried a bar like this chilled but I’ll have to give it a go.

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      Averie @ Averie Cooks — December 12, 2012 at 7:46 pm

      It’s amazing that certain things I want screaming hot or freezing cold, i.e. coffee. And with brownies and really dense desserts, I like chilled. With cookies, I want warm. With carrot cake, I want it chilled. With a yellow cake I want room temp. It’s all so variable :) But it’s also 90F and humid here so chilled things sound better!

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    Ashley - Baker by Nature — December 12, 2012 at 7:53 pm

    You are on a roll with the bars this week! Loving it. I think I definitely need to whip up a batch over the weekend.

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    Jennifer @ Peanut Butter and Peppers — December 12, 2012 at 8:03 pm

    Oh my do these look good! Love the combination of peach and banana, I never thought of that combo! I’m also glad you posted pictures of the strawberry jelly rolls, I totally forgot I want to make them too!!

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    Michele Sparrow — December 12, 2012 at 8:16 pm

    This looks incredible! My husbands favorite jam, ever, is peach jelly! He will eat the whole jar on toasted english muffins, bread, banana bread, ANY bread so I bet he would LOVE these bars! Plus, the frosted tops? Even though it is just drizzled, it is the perfect amount. Delicious looking, Averie! :-)

    Those butterscotch bars you made last night, too??! Good grief. Seriously, waiting for the bar cookbook. It would sell so fast. How many moms want to make bars for dessert because they are easy, family friendly and great for parties at school and potluck sharing. I’m telling ya…I will buy it! ;-)

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      Averie @ Averie Cooks — December 12, 2012 at 9:14 pm

      Trust me, I’ve thought about the bar book :) Maybe one day!

      Those browned butter bars are one of my better creations lately. I just loved them!

      And if your hubs loves peach jelly, these are right up his alley! I almost just dumped/flooded the whole surface with glaze, but for pics, I wanted a little surface area to show through!

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    Marina@Picnic at Marina — December 12, 2012 at 8:17 pm

    Oh yes, I am a big fan of jelly-filled goodies, not too much banana though. I love all kinds of jellies, especially spicy (I have to “blame” you for that :) . I made a few days ago spicy muffins and had it with a good spoonful of spicy strawberry-pepper jelly. Was soooo good!
    I am trying to decide what to make for Christmas party we are invited to: need something quick and not expensive. Would you advise something?

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      Averie @ Averie Cooks — December 12, 2012 at 9:12 pm

      spicy strawberry-pepper jelly = start selling it; I’ll start buying it!

      quick and not expensive – sweet or savory? Nobake or baked? None of my recipes ever has more than about $3 to $5 worth of ingredients, many times much less. More info and I can narrow it down for you…

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    angela @ anotherbiteplease — December 12, 2012 at 8:31 pm

    that looks like the perfect breakfast treat!!!

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    Jessica @ Portuguese Girl Cooks — December 12, 2012 at 8:36 pm

    What an awesome spin on banana bread, Averie! Love the addition of peach jelly, it’s one of my favourites.

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    Laura (Tutti Dolci) — December 12, 2012 at 9:13 pm

    I love banana bread, the peach jelly sounds so good here!

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      Averie @ Averie Cooks — December 12, 2012 at 9:16 pm

      Thanks for the pin. And can I have a slice of your cake? Please! It’s beautiful! :)

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    Gerry @ Foodness Gracious — December 12, 2012 at 9:54 pm

    I’m right there with you regarding the jelly filled danish, it’s totally my vice with a coffee every( almost) day! These bars look kinda amazing and I just think I need one right now…

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    Elizabeth@ Food Ramblings — December 13, 2012 at 6:05 am

    yum! refreshing not to see a traditional holiday bar on the blogosphere now!

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      Averie @ Averie Cooks — December 13, 2012 at 7:16 am

      Thanks – and that’s kind of how I feel which is why I posted them :)

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    Valerie — December 13, 2012 at 10:42 am

    These bars sound delightful! (Sometimes banana bread needs to be jazzed up a bit.) :D My oven runs hot too! It will be glad to hear that it has something in common with an oven in Aruba!

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      Averie @ Averie Cooks — December 13, 2012 at 12:28 pm

      And it’s not even like a smooth hot. It’s a ferocious hot, a hot that just sort of chars the top, leaving the center gooey and then with the humidity, it’s like trying to make bread on a humid day…just not easy. And I’d say, well, wait for a less humid day, or turn the oven down, but that doesn’t seem to work. There are worse problems in life :)

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    Medeja — December 13, 2012 at 3:12 pm

    They look really yummy! Sweet and moist!

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    Chung-Ah | Damn Delicious — December 15, 2012 at 11:49 pm

    Love this! I always have ripe bananas to use up and peach yogurt is my absolute favorite! This is definitely a flavor combo I can’t miss!

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