I woke up early this morning eager to bake a banana bread. I silently mashed bananas in my kitchen and watched the sunlight creep through the windows. I mean to be perfectly honest all I wanted to do was turn on Jay-Z’s 99 problems, sing loudly and change the lyrics to “I got 99 problems but BANANA BREAD AIN’T ONE!” Too bad my roommates were still sleeping or it totally would have happened.
Now that I think about it I’m kinda glad I didn’t as I can’t say that rapping is one of my talents. And if you don’t know who Jay-Z is then maybe we’ll just move on and talk about the real star here: Banana bread. With peaches. Annndddd cinnamon. A brown sugar topping too!
It just makes me feel all cozy and wonderful.
Since there are an abundance of peaches in August, I wanted to bring you a fun recipe. Of course peach pie is delicious and peach cobbler is amazing but those are classics, and I wanted to bake something a little creative to make you swoon. The answer happened to be staring right at me: ripe bananas on my kitchen counter! I don’t know, it’s like these bananas just beg me to be mashed into delicious breads or something. Or to be made into pie.
Either way I know that anytime there are ripe bananas around, magic is about to happen. Hehe.
Look at that crust on the top of the banana bread! No seriously, stare at it for a good minute.
The crust is simply perfectly golden brown and the result of sprinkling brown sugar on top before baking. The brown sugar caramelizes and hardens when baked then forms a nice crusty exterior for that superb crunchy topping.
Oh and the inside? So flavorful and moist! Plus who can feel guilty about this bread? Not me considering I already ate 3 slices.
This bread is downright sensational. The peaches add a juicy flavor and a gorgeous addition to the top. Of course the bananas are more prominent that the peaches flavorwise, but nevertheless the juicy bits of peaches surprise you with every bite and the cinnamon really makes the flavor pop.
I wanted to keep this bread lower in fat and calories so I used minimal butter and nonfat greek yogurt. I didn’t have any whole wheat flour in my cupboard, or I might have used some of that in the recipe instead of only using white flour.
Peach Banana Bread. Don’t miss out. I enjoyed mine with a drizzle of honey and a cup of hot coffee. Then I busted out the Jay-Z.
More banana bread recipes you’ll love:
Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting
Healthy Chai Banana Bread with Salted Cashew Butter Vanilla Glaze
My Favorite Healthy Banana Bread
Chocolate Chip Coconut Flour Banana Bread
Healthy Honey Flax Tahini Banana Bread
Low-Fat Cinnamon Peach Banana Bread
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon, plus extra for dusting
- 1 cup mashed banana
- 1 cup finely diced peaches (about 2 peaches), plus about 8-10 thin peach slices for topping
- 1/2 cup packed dark brown sugar, plus 2 tablespoons for topping
- 2 tablespoons butter, browned or melted (you can also use coconut, olive, or canola oil)
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup nonfat plain vanilla greek yogurt
Instructions
- 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!
26 comments
You forgot to add the baking powder in the 1st step 😉
Thanks for the catch!
Where does the butter get used?
In Step 3 🙂
For some reason I can’t click on five stars for this recipe but I would if I could. I subbed out the ap flour for whole wheat pastry flour and it turned out delicious!
Perfect! I’m glad that worked out well!
Monique, this recipe is incredible. I scoured the internet looking for ways to simultaneously use up my overripe bananas and peaches and this was PERFECT. I normally try to stick to the recipe as written the first time around to honor the work recipe creators put in, but I did end up adding a little bit of ground ginger because I love peach and ginger together (highly recommend). My only complaint is that I didn’t find this recipe until the end of peach season and now I have to wait almost a whole year to make it again 🙁
So glad you loved this one! Also ginger sounds delicious 🙂
I make this every year on repeat during Peach season! Sooo delish thanks Monique!
Amazing!! SO happy you’re a fan 🙂
I had lots of fresh peaches and some bananas to use up and this totally fit the bill. Followed recipe exactly and it turned out great! Family loves it too. Thanks for a great recipe!!
Aw yay!! So glad that you guys all loved this one, Carolyn. Thanks for the review 🙂
Would this work as muffins?
I haven’t tested it but I think it should work great!
Getting ready to make this again, with the changes I made the first time. It was so good!!! I used 1 c white whole wheat flour and 3/4 c all purpose flour, added some ground ginger and mace, crystallized ginger, and used 1/2 t each vanilla and almond extract-but otherwise followed the recipe. The stars wouldn’t work, but it’s definitely five stars in my book! Well done, Monique!
Sorry about the glitch! But SO happy you love this one! Those additions sound so delish 🙂
Outstanding! Moist & absolutely delicious. I will make this one over and over and over.
Aw I’m so glad you loved it! Thanks for the review 🙂
This never even baked, it’s way too wet a recipe, it needs more flour, or more dry ingredients, I set the oven to 400 degrees, covered the top & put it in for another 40 min. Waiting to see if any of it bakes. I’m not holding my breath. The kitchen smells great, but what does it matter if it’s all going to end up in the trash anyway?
Hi! Sorry to hear it isn’t looking great. How did it come out in the end? As you can see in the photos in the blog post, mine baked up normally. Is there anything you changed about the recipe?
I love this recipe! I have a bunch of apples in the house. Do you think this would work with apples instead of peaches? Thanks!
I have not tested this recipe with apples so I am not sure how it would turn out. I do have a delicious apple crisp that would be perfect for those apple though!
Can frozen peaches be used?
Hi Chris – I haven’t tried it, but I am not sure they would work. I think the frozen peaches would release too much moisture into the bread and cause it to be soggy.
Delicious! Easy to make and tastes wonderful!
Aw yay! I am so glad that you loved this recipe, Amanda ❤️🙂