Can I use frozen peaches in Peach Banana Bread?

Yes! You can use frozen peaches. Just thaw and drain them properly before adding them to the batter to prevent excess moisture.

Can I make this bread gluten-free?

Absolutely! Substitute the self-rising flour with a gluten-free flour blend. For leavening, you can add 1 teaspoon of baking powder with a pinch of salt for the best results.

How can I tell when my bread is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet, give it a few more minutes in the oven.

Can I add other fruits?

Yes! Feel free to experiment with other fruits like blueberries or strawberries, but keep in mind that some fruits may alter the final texture.

How do I prevent my peaches from sinking to the bottom?

Coating the peach pieces in a little flour before folding them into the batter helps to distribute them and prevents them from sinking during baking.

Peach Banana Bread

Description

This Peach Banana Bread is soft, moist, and packed with fruity flavor. With ripe bananas and juicy peaches, it’s the perfect twist on classic banana bread — ideal for breakfast, brunch, or an afternoon treat.

Ingredients

Scale

Essential Ingredients:

1 1/2 cups mashed banana (about 4 ripe bananas)
1/3 cup peach juice (from canned or fresh peaches)
1/3 cup light olive oil
2 cups self-rising flour
1 cup peach slices, chopped (fresh or canned)
1 teaspoon vanilla extract
1 teaspoon cinnamon

Optional Add-Ons:

1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips
1/4 cup raisins or dried cranberries
1/4 teaspoon nutmeg or ground ginger

Instructions

Preheat oven to 350°F (175°C). Lightly grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, combine mashed bananas, peach juice, olive oil, and vanilla extract. Mix well.
Stir in the cinnamon, then gently fold in the self-rising flour until just combined.
Fold in the chopped peaches and any optional add-ins like nuts or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for the best flavor and sweetness.
If using canned peaches, drain them well before chopping.
This bread freezes well—wrap slices individually for easy grab-and-go breakfasts.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 10g
Sodium: 220mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: peach banana bread, banana peach loaf, moist banana bread, fruit quick bread, banana bread with peaches