Banana Peach Bread

"I once had a few ripe bananas and a few ripe peaches which needed to be used. I thought peach banana bread might taste good so combined a few recipes and added a little of my own. My two-year old loves it."
 
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photo by Boothby171 photo by Boothby171
photo by Boothby171
photo by Boothby171 photo by Boothby171
photo by Boothby171 photo by Boothby171
Ready In:
55mins
Ingredients:
13
Yields:
2 Loaves
Serves:
24
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ingredients

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directions

  • 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.

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Reviews

  1. I made it exactly according to the directions and it turned out wonderful. I left a few pieces at our local Whole Food store for the kitchen chef to try and she loved it and asked for the recipe in turn for her giving me her favorite short bread chocolate chip cookie recipe, which is amazing,
     
  2. Excellent!<br/><br/>I made it with nutmeg, though, instead of all-space (who the heck has "allspice" just lying around? Seriously.)<br/><br/>DELICIOUS! Will definitely make again, and probably add nuts, raisins, or who knows what else.
     
  3. Love this recipe, made exactly as stated. I’m making this again and will sub blueberries for the peaches. I’m sure it will be equally excellent!
     
  4. Delicious. I halved the recipe as I only have one loaf tin, and also dropped the sugar to 1/2 cup. Moist, tasty and fragrant.
     
  5. I modified this recipe slightly. Instead of sugar I used only 1 cup Splenda. I used 2 T of oil, then added 1/3 cup of the juice (not syrup) that comes in fruit cups for the balance of liquid. I used 1 cup of diced peaches/pears and 1 cup of mashed bananas as directed.<br/>It turned out great! I did notice that the fruit pieces settled to the bottom of the pan, and as I only used 1 4x8 loaf pan, it was really tall, and took an hour to cook through. Its a leaner version than I usually make, and turned out pretty good considering the low fat, low sugar options!
     
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