Banana Peach Bread Recipes

LOW-FAT CINNAMON PEACH BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
• In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt together and set aside.
• In a large mixing bowl, whisk together mashed bananas, butter, 1/2 cup brown sugar until well combined.
• Add vanilla and egg and whisk again until well combined. Whisk in diced peaches.
• Add in dry ingredients and yogurt alternatively, folding together well combined.
• Pour batter into loaf pan. Top with thinly sliced peaches and sprinkle 2 tablespoons of brown sugar over the top. Dust lightly with cinnamon.
• Bake for 60-70 minutes, or toothpick comes out almost clean in center.
• Cool for 10 minutes in pan, then remove from pan gently and transfer to wire rack. Cool completely. Cut into thick slices and enjoy!

SUMMER PEACH BANANA BREAD RECIPE

Steps:

• Preheat your oven to 325 degrees and grease your bundt pan with oil or butter and some flour.
• Combine all dry ingredients in one large mixing bowl, including flour, sugar, baking soda, and cinnamon. Set aside.
• In another mixing bowl, mash bananas, leaving some bits and chunks of banana in the batter. Add butter, eggs, and Greek yogurt, mix thoroughly. Fold in half of the sliced peaches, then pour the batter into bundt pan.
• Layer the remaining sliced peaches to the top of the batter evenly, all the way around the pan. Note, the peaches will sink into the batter once it starts baking. Bake for 45-50 minutes.
• Allow the bread to cool thoroughly and gently loosen around the edges with a butter knife. Flip the pan upside down onto a large plate to remove the bread. Dust with powdered sugar and slice to serve.

BANANA BREAD WITH PECANS

Steps:

• Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
• In a large bowl, combine the flour, baking soda, and salt; set aside.
• Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
• Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
• Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine flour, sugar, soda, powder and spices. Make well in center.
• In small bowl, whisk eggs. Whisk in oil, vanilla and banana.
• Pour wet ingredients over dry and stir just until moistened.
• Fold in peaches. Do not over mix.
• Divide between two greased 8x4" loaf pans. Sprinkle each with 1 1/2 T cinnamon sugar.
• Bake 40-50 minutes or until tootpick comes out clean.

LEFTOVER FRUIT BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray. Line the pan with overhanging parchment and spray the parchment.
• Mash the banana in a medium bowl with a fork. Add the sugar, butter, yogurt, orange juice, vanilla and egg and whisk.
• Mix together the baking soda, salt and 1 1/2 cups of the flour in a bowl. Fold the dry mixture into the banana mixture with a spatula. Toss the peaches and blueberries with the remaining 2 tablespoons flour and fold into the batter. Pour the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then use the overhanging parchment to transfer the loaf to a rack to cool completely.

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
• Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
• Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.

SOUR CREAM BANANA PEACH BREAD

Steps:

• Preheat oven to 325. Prepare a 9x5" loaf pan with butter & flour.
• Cream crisco and sugar together. Add in eggs and blend. Add bananas and peaches until mixed thoroughly. Stir in sour cream and vanilla.
• In a separate bowl, mix flour, salt, and baking soda. Slowly add dry ingredients to wet ingredients, mixing a bit in between.
• Pour batter into prepared baking pan. Sprinkle with brown sugar.
• Bake for 1 hour or until a toothpick comes out clean.

PEACHY PEACH BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.