Peach Banana Bread

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www.theconsciousplantkitchen.com

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 Time10

Cook Time50

Total Time1

Servings: slices

Calories: 185.8kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Mashed Banana about 3 large yellow/ripe bananas, peeled, mashed (note 1)
⅓ cup Peach Juice from the can, or fresh (note 2)
⅓ cup Light Olive Oil (note 3)
2 cup Self-Rising Flour (note 4) + 2 tbsp to coat peaches
1 cup Peach Slices from a can, or fresh, cored, peeled, sliced, finely choppe unpeeled (note 5)

Optional for a boost of flavors

1 teaspoon Vanilla Extract
1 teaspoon Cinnamon

US Customary - Metric

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 + 1/2 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.

Equipment

9-inch x 5-inch Loaf Pan

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. I didn't try gluten-free all-purpose flour in this recipe, and I can't guarantee it will work or deliver great results. 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.

Nutrition