Peach Banana Bread (No Added Sugar, 5 Ingredients)

This Peach Banana Bread is a simple 5-ingredient sweet bread made with no added sugar, perfect for using your ripe bananas, and it works with fresh or canned peaches.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Peach Banana Bread

This Peach Banana Bread is a simple 5-ingredient sweet bread made with no added sugar, perfect for using your ripe bananas, and it works with fresh or canned peaches.

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast, Snack

Cuisine: American

Servings: 12 slices

Calories: 185.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Mashed Banana - about 2 large yellow/ripe bananas, peeled, mashed (note 1)
• ▢ ⅓ cup Peach Juice - from the can, or fresh (note 2)
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 3)
• ▢ 2 cup Self-Rising Flour - (note 4) + 2 tbsp to coat the peaches
• ▢ 1 cup Peach Slices - from a can, or fresh, cored, peeled, sliced, finely chopped unpeeled (note 5)

Optional for a boost of flavors

• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 teaspoon Cinnamon

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
• Peel and mash the bananas using a fork. Measure the exact amount required: 1 cup of mashed bananas. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later. Set aside.
• Open the can of peach and measure 1/3 cup of liquid from the can. Set aside for later in the recipe.
• Pat dry the peach slices with absorbent paper. Pack 1 cup of peach slices in a measuring cup, then place on a chopping board and use a sharp knife to chop into small pieces – about the size of a blueberry.
• Place the pieces of peaches in a small bowl, add 2 tablespoons of flour, and stir to coat. It will look like a floury paste, that's ok.
• In a large mixing bowl, add the mashed bananas, peach juice from the cane, light olive oil, and vanilla extract if used. Whisk until well combined.
• Stir in the self-raising flour, cinnamon if used, and stir with a rubber spatula until a thick batter forms.
• Fold in coated peach pieces, and stir to evenly incorporate.
• Transfer the batter into the loaf pan.
• Bake the bread on the center rack for 55-65 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan after 40 minutes, to prevent the top to brown too fast.
• Lift the hanging part of parchment paper to release the bread onto a cooling rack.
• Let the bread cool for about 1-2 hour before slicing.

Notes

Note 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas, too, if you prefer the bread less sweet.

Note 2: I am using the peach juice from the can; you can also use fresh peach juice, or swap for any liquid sweetener like maple syrup, agave syrup, coconut nectar, or date syrup. 

Note 3: Any oil can be used. Low-flavor oil works best, like melted coconut oil or light avocado oil.

Note 4: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 4 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. Almond flour or oat flour does not work in this recipe.

Note 5: I am using a can of peach slices, with no added sugar, stored in their juice. I measure the peach slices by pressing them into a measuring cup. Then, I chop the peaches into small pieces. 

Storage: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Equipment

9-inch x 5-inch Loaf Pan

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Nutrition

Serving: 1slice | Calories: 185.8kcal | Carbohydrates: 29.5g | Protein: 2.9g | Fat: 6.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.4g | Sodium: 1.8mg | Potassium: 152.4mg | Fiber: 1.6g | Sugar: 10.1g | Vitamin A: 25.6IU | Vitamin C: 3.6mg | Calcium: 16.8mg | Iron: 0.4mg | Magnesium: 15.6mg | Phosphorus: 28mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need 5 base ingredients to make this delicious banana bread. Here’s how to pick and swap them.

• Mashed Banana – This provides natural sweetness and moisture, contributing to the bread’s structure. Very ripe bananas with black spots enhance the sweetness and moisture of the bread.
• Peach Juice – It adds a subtle peach flavor and moisture to the bread. Fresh peach juice or other liquid sweeteners like maple syrup can also be used.
• Light Olive Oil – This helps create a tender crumb. You can also use melted coconut oil or light avocado oil.
• Self-Rising Flour – This provides the necessary lift and structure for the bread. A little is also used to coat the peaches. You can make your own by combining all-purpose flour with baking powder; see notes in the recipe card for full details. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Peach Slices – These add chunks of fruit throughout the bread. Canned peaches (without added sugar, in juice) or fresh peaches work well.

How to Make Peach Banana Bread

Let me show you how to make the best peach banana bread in just a few steps.

Mash the bananas, measure the amount needed and add the other ingredients.

Stir the batter until it’s well combined and transfer it to a loaf pan lined with parchment paper.

Bake the bread on the center rack for 55-65 minutes at 350°F (180°C).

Let the bread cool for about 1-2 hour before slicing.

Carine’s Baking Tips

I have a few more tips for you to nail this recipe every time!

• Canned or Fresh Peaches – You can use canned peaches without added sugar (stored in their juice) or fresh, peeled, and pitted peaches, along with fresh peach juice.
• Pat Dry Canned Peaches – Make sure to pat the canned peach slices dry before measuring and chopping; excess moisture can make the bread gummy.
• Prepare Fresh Peaches – If using fresh peaches, choose ripe ones for sweetness, and remember to core and peel them before chopping. You don’t need to pat dry fresh peach pieces before coating them in flour.
• Juice Substitute – If you don’t have fresh peach juice, you can substitute with a natural, refined sugar-free sweetener like maple syrup or other fruit juices with similar sweetness, such as pineapple, orange, or mandarin juice.

More Banana Bread Recipes

Strawberry Banana Bread

Lemon Banana Bread

Healthy Blueberry Banana Bread

Carrot Cake Banana Bread