Peach Mango Coconut Oil Banana Bread

Banana Peach Bread — The softest, moistest banana bread that tastes like a tropical vacation! This banana peach bread is perfect for summer baking! Use fresh or frozen peaches!

Peach and Banana Bread Recipe

I have 40+ banana bread and banana recipes on my site, but there’s always room for one more. And this one is a total winner. It’s the best and my new favorite of all!

I said this with Brown Sugar Blueberry Banana Bread, but I’ve changed my mind. This one is.

The bread is ridiculously moist, soft, and bursting with peaches in every bite. It’s like tender peach coffee cake with the comforting, homey qualities of banana bread. So good.

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. While it bakes, the bread makes your house smell like a bakery.

With banana bread recipes, there are so many variables and choices, which is how I’ve ended up with so many. I’m always tweaking to see if I can top the last.

I have to decide to use butter or oil; and if butter, creamed or melted? If oil, what kind? How many eggs? How many bananas to use, and whether to add other fruit(s)? If so, what kind, and whether fresh or frozen?

To include Greek yogurt, sour cream, or buttermilk? How much sugar and what types? Baking powder or baking soda, or both? This is what I think about on long runs.

I refuse to drag out my mixer for banana bread, and melted coconut oil whisked together with the other ingredients is my top choice. Oil keeps bread softer and springier than butter, and I prefer it.

A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using sour cream, Greek yogurt, or buttermilk in quick bread and muffin recipes ensures more tender results.

I kept the sugar to a minimum and only used 3/4 cup brown sugar, which is stretched over the two 8×4-inch loaves the recipe yields. Brown sugar keeps things moister and adds a richer overall flavor.

The bread is so good that it doesn’t need frosting, glaze, or even butter. Crazy, I know, but true.

Focusing on the rich banana flavor, the peach chunks that are firm yet tender, and the soft, juicy bites of mango is all I need. It tastes like a tropical vacation!

Ingredients for Peach Banana Bread

To make this peach banana bread recipe, you’ll need:

• Eggs
• Coconut oil
• Sour cream
• Light brown sugar
• Vanilla extract
• Bananas
• All-purpose flour
• Baking powder and baking soda
• Salt
• Peaches (can also add mangos!)

How to Make Peach Banana Bread

Making peach and banana bread is as easy as the classic recipe, the only addition are the peach chunks. Here’s how the bread is made: 

1. In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
2. Add the mashed bananas and stir to incorporate.
3. Add flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined.
4. In a small bowl combine peaches and optional mangoes with a little all-purpose flour and toss to coat. This helps prevent the fruit from sinking.
5. Fold peaches into the batter.
6. Turn the batter out into two greased and floured 8×4-inch loaf pans.
7. Bake until the top of each loaf is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

Can the Coconut Oil Be Substituted?

Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

How Many Bananas Equals 2 Cups?

I used 2 cups, or about 4 bananas, in the bread. I’ve used as many as six bananas in one loaf. The more bananas, the more rich banana-ey flavor, and generally the softer and moister the bread is.

Can I Use Frozen Peaches?

Yes! You may use fresh or frozen peaches to make the peach and banana bread. If using frozen peaches, thaw and drain them before adding to the batter.

How to Prevent Banana Bread From Being Dry

I prefer baking bread in two 8×4-inch pans rather than one bigger 9×5-inch pan. By splitting the batter among two pans, about 15 minutes is shaved from the baking time (45 minute for 2 loaves vs. 60 minutes for 1 loaf).

It’s usually in those last 15 minutes that large loaves become too browned on the edges and top. Dividing the batter in two pans helps minimize that.

Tips for Making Banana Bread with Peaches

Bake time: Tent the pans with a sheet of foil at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through; however I didn’t find it necessary. Baking times will vary based on moisture content of bananas, peaches, mangoes, climate, and oven variances. Bake until done; watch your bread, not the clock.

Fruit: I used diced frozen peaches that I thawed and then drained, but you may add mangos, nectarines, berries, you name it to the banana bread batter.

Storage: Leftover bread can be stored at room temperature. You can also freeze the whole loaf or individual slices for up to 4 months.

Save Saved Review Print

4.69 from 32 votes

Banana Peach Bread

By Averie Sunshine

The softest, moistest banana bread that tastes like a tropical vacation! This banana peach bread is perfect for summer baking! Use fresh or frozen peaches!

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Cooling Time: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 2 8-by-4-inch loaves

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Ingredients  

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• ▢ 2 large eggs
• ▢ ½ cup liquid-state coconut oil, canola or vegetable may be substituted
• ▢ heaping 1/3 cup sour cream, lite is okay; or Greek yogurt may be substituted
• ▢ ¾ cup light brown sugar, packed
• ▢ 1 tablespoon vanilla extract
• ▢ 2 cups mashed ripe bananas, about 4 med/large very ripe bananas
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ pinch salt, optional and to taste
• ▢ 1 ½ cups diced peaches, I used 1 cup frozen peaches and 1/2 cup frozen mangoes that were both thawed to room temp and drained. Mix and match the ratio as desired or substitute with nectarines, strawberries, raspberries, or blueberries
• ▢ 2 tablespoons all-purpose flour, for tossing peaches/mangoes

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Instructions 

• Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
• In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
• Add the bananas and stir to incorporate.
• Add 2 cups flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
• In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat, which helps prevent the fruit from sinking.
• Fold peaches and mangos into batter; don’t overmix.
• Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
• Bake for about 45 minutes (if using fresh peaches and  mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tent the pans with a sheet of foil at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through; however I didn’t find it necessary. Baking times will vary based on moisture content of bananas, peaches, mangoes, climate, and oven variances. Bake until done; watch your bread, not the clock.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry Butter, Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.

Notes

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Pineapple Coconut Oil Banana Bread.

Nutrition

Serving: 1, Calories: 307kcal, Carbohydrates: 47g, Protein: 5g, Fat: 12g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Cholesterol: 35mg, Sodium: 175mg, Fiber: 3g, Sugar: 26g

Nutrition information is automatically calculated, so should only be used as an approximation.

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