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:
- In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
- Add the mashed bananas and stir to incorporate.
- Add flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined.
- 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.
- Fold peaches into the batter.
- Turn the batter out into two greased and floured 8×4-inch loaf pans.
- 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.
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Banana Peach Bread
Ingredients
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Has anyone tried this recipe (looks sooooo good!) using GF all-purpose flour by any chance? I really want to try it, but need to do GF.
what is the difference between a bread and a cake? baking this tonight, looks so delicious!
The perfect bread for summer! I’ve already eaten so many peaches and I’m baking with some today. This bread looks as moist as you say.
Loving the peach and mango combo Averie! And now you have me thinking that I need to try coconut oil in my favorite banana bread recipe to see how it turns out :) Your bread is just gorgeous! Pinned!
Thanks for pinning, Trish! The photos didn’t do this one justice. This stuff was incredible if I do say so :)
Hey Averie!
I love the idea of using coconut oil in banana bread. The combination of flavours must be absolutely divine! Looks great.. can’t wait to make a few loafs :)
Thanks so much!
Ilan
LOVE the flavors of the islands you captured in this cake!
It was the perfect bread, Marla! Photos don’t do it justice. Shooting bread, meh. Not always easy! :)
This bread is gorgeous and those flavors just scream summer! And you’re right…there’s always enough room for another banana bread recipe. :)
Glad you can agree there’s always room for another :)
Holy yum..I can hardly stand how moist and soft this perfect banana bread looks. LOVE the tropical twist you threw in there. I usually end up with huge boxfuls of fresh peaches in June, so I will be on the prowl for peach recipes to use them up. I’m thinking that this bread is gonna have to happen first. :) Pinned!
Thanks for pinning and yes with summer fruit, this bread is the perfect thing! :)
My mouth is watering! All of my favorites jam-packed into one incredible looking, moist, dense banana bread. Averie, you hit a home run here. I cannot get enough mango – ever. Did you create this with me in mind? ;)
I knew when I was making it that you’d love it! The photos don’t do it justice, thought. Seriously one of the moistest breads ever and so, so good! For me, this was how your choc/rasp/banana bread is for you – the end all, be all, in bread. I still need to make that one, too!
Oh Averie, this is such a timely post for me. I literally just went through your steps to change up a bread recipe….. except mine was a big fail. Eh, it happens. But, being type A now I HAVE to figure out what when wrong, you know? Any who, your bread looks fab. Peaches and Mango pair so wonderfully together. I bet this was heavenly smelling while cooking! Have a super fun holiday weekend!
Oh that is the WORST when you have a great recipe, and you seemingly only alter “a couple little things” and then, it fails. And with quickbread recipes, i.e. all those perfectly ripe bananas are wasted. or with muffins, you have to wash out that stupid muffin pan with usually stuck-on food, it’s even more annoying! Hope you figure out what to tweak!
lol, I am so glad to know I’m not the only one that hates cleaning muffin pans!!
It’s the WORST. And after a recipe fail, I usually need a stiff drink before I can even look at it or I will want to chuck it out the window and have a little recipe fail tantrum :)
Wow this is taking banana bread to a whole other level!
Thank you so much for showing all the different possibilities and the pros and cons on butter vs oil. :)
You cannot really go wrong with peach and mango, can you? So probably this would be my favorite too. :)
Glad you like the pros & cons section :)
My family will go and pick peaches every year! That cannot come soon enough! I can’t wait to use some peaches on this delicious looking bread! I bet it smelled so good when it was baking….mmmm!
It did smell SO good! If you try this with the peaches you pick, LMK!
I will NOT drag out the mixer for banana bread either. Cheesecake is about it! I am so glad you keep running and creating these banana bread recipes. I have to say, this is my favorite, next to your strawberry one. This is thick, dense, tender tropical heaven!
This is my current favorite. The strawberry one is really good too but the big chunks of peaches/mangoes seals the deal for me :)
Peaches, mango, and banana?? I need another vacation to paradise stat! Or just to move down to SD with my grandparents so I can stop by and taste test for you every day… Either one works for me! ;) So happy I’m not the only one who debates ingredient lists on my runs! For the first mile or two, it’s “What do I want to make this week?” (and “Oww I should’ve stretched more!”), then the rest of the time I spend thinking about recipes, photo shoots, and who to give the goods away to. I’ve accidentally gone an extra mile or two before with all of those thoughts! ;)
P.S. I actually found your blog for the very first time from your 6-banana banana bread! Because I eat one every day, I couldn’t resist clicking on that recipe. So incredibly happy I stuck around!! :)
No way! I love stories like that! I always wonder how ppl find me and then not only find me, but become true ‘readers’ like you have, and then true commenters. Some people just click on, click off, never say hi, never come back, so it’s always interesting to me what the recipe was that made someone stay! Thank you for sharing! :)
Your last sentence is me to a T. Sometimes I actually find myself having gone really far and I’m still on the first recipe in my mind that I had planned to tackle. And I need to tell myself ummm wrap this one up before the run is over! Sometimes there’s a sticking point with an ingredient and I know it won’t work, etc. and find myself pre-solving the baking conundrums before they begin and that can take miles and miles sometimes :)
Ohmygosh — SO true about that one troublesome ingredient!! Or where I’m trying to figure out the perfect flavor combination, and the first 27 things I come up with don’t sound quite right… It’s a good thing I can’t run to music because that’d make my running recipe thought process take 10 times longer!
And I’m happy to share my silly little story about finding your blog! It was from Pinterest, and as a huge banana bread fiend, I was so fascinated that somebody could cram 6 into one recipe. I wish more people shared their stories about how they found my blog too. I’m not nearly as famous as you are, but it’s still fun to hear how we’re found!
I love all your banana breads, but this one does take the cake! (bread)
Thank you, Chloe!