The softest, moistest banana bread that tastes like a tropical vacation! This banana peach bread is perfect for summer baking! Use fresh or frozen peaches!
Prep Time15 minutesmins
Cook Time45 minutesmins
Cooling Time30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: banana bread with peaches, banana peach bread, peach and banana bread, peach banana bread
Calories: 307kcal
Author: Averie Sunshine
Ingredients
2large eggs
½cupliquid-state coconut oilcanola or vegetable may be substituted
heaping 1/3 cup sour creamlite is okay; or Greek yogurt may be substituted
¾cuplight brown sugarpacked
1tablespoonvanilla extract
2cupsmashed ripe bananasabout 4 med/large very ripe bananas
2cupsall-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
pinchsaltoptional and to taste
1 ½cupsdiced peachesI used 1 cup frozen peaches and 1/2 cup frozen mangoes that were both thawed to room temp and drained. Mix and match the ratio as desired or substitute with nectarines, strawberries, raspberries, or blueberries
Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
Add the bananas and stir to incorporate.
Add 2 cups flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat, which helps prevent the fruit from sinking.
Fold peaches and mangos into batter; don’t overmix.
Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tent the pans with a sheet of foil at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through; however I didn’t find it necessary. Baking times will vary based on moisture content of bananas, peaches, mangoes, climate, and oven variances. Bake until done; watch your bread, not the clock.