ito 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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Peach Banana Bread
ito 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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Servings: 12 hiwa
Mga Calorie: 185.8 kcal
Ingredients
- 1 tasa Minasang Saging - about 2 large yellow/ripe bananas, peeled, mashed (note 1)
- ⅓ tasa Peach Juice - from the can, or fresh (note 2)
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 3)
- 2 tasa Harinang Kusang Tumataas - (note 4) + 2 tbsp to coat the peaches
- 1 tasa Peach Slices - from a can, or fresh, cored, peeled, sliced, finely chopped unpeeled (note 5)
Optional for a boost of flavors
- 1 kutsarita Vanilla Extract
- 1 kutsarita kanela
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 9-pulgada x 5-pulgadang loaf pan. Lagyan ng kaunting mantika ang papel. Itabi.
- 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.
- Ilipat ang batter sa 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.
- Itaas ang nakasabit na bahagi ng parchment paper upang mailabas ang tinapay sa isang cooling rack.
- Hayaang lumamig ang tinapay nang mga 1-2 oras bago hiwain.
Mga Tala
Tandaan 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.
Tandaan 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.
Tandaan 3: Any oil can be used. Low-flavor oil works best, like melted coconut oil or light avocado oil.
Tandaan 4Ang dalawang tasa ng self-rising flour ay katumbas ng 2 tasa ng all-purpose flour + 4 na kutsarita ng baking powder. Para sa gluten-free na opsyon, gamitin ang aking converter na walang gluten, pero huwag kalimutan ang baking powder. Hindi puwede ang harina ng almendras o harina ng oat sa resipe na ito.
Tandaan 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.
Imbakan: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.
kagamitan
Pagkain
Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 185.8kcal | Carbohydrates: 29.5g | Protina: 2.9g | Taba: 6.5g | Saturated fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated na taba: 4.4g | Sosa: 1.8mg | Potassium: 152.4mg | Hibla: 1.6g | Asukal: 10.1g | Vitamin A: 25.6IU | Bitamina C: 3.6mg | Calcium: 16.8mg | Iron: 0.4mg | magnesiyo: 15.6mg | Posporus: 28mg | Zinc: 0.3mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need 5 base ingredients to make this delicious banana bread. Here’s how to pick and swap them.
- Minasang Saging – 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.
- Banayad na Langis ng Oliba – This helps create a tender crumb. You can also use melted coconut oil or light avocado oil.
- Harinang Kusang Tumataas – 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 converter na walang gluten, pero huwag kalimutan ang 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).
Hayaang lumamig ang tinapay nang mga 1-2 oras bago hiwain.
Mga Tip sa Pagbe-bake ni Carine
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.
mabuti
Can I make this recipe into muffins? if so what temperature and time is needed to cook?
Probably, I haven’t tried. I would bake at same temperature but around 35-40 minutes, insert a toothpick in the center if it come out dry, it’s ready to come out the oven.
¡Me encantó!
Can you use pastry whole flour?
I am not sure what it refers too, I don’t have this in my country. All I can say is that white spelt, all-purpose flour works, but since my recipe calls for self-rising flour, if you use these, you will have to add 4 teaspoons of baking powder.
how much self-raising flour
The recipe quantities appears above this comment section in the recipe card. Or, when you are on top of this page, click the jump to recipe button to see the recipe measurement in a second.
This worked exactly as written, thanks! It was so moist and so good we added shredded Coconut on top.
So moist we love it tha k you for another great recipe
I made this wonderful recipe! Delicious!
Thank you so much. ??