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Combine the flavors of banana bread and peach bread in this delicious banana peach bread. It’s moist, tender, fluffy, can be made with fresh or canned peaches, and 100% egg and dairy-free (not that you can tell!)
Fun and Fruity Banana Peach Bread Recipe
The last few years have made vegan banana bread experts out of all of us. But with the peach season in full swing, along with classics like a peach crisp, vegan peach pie, or cobbler, it’s time to give this classic quick bread a summery peachy makeover.
This banana and peach bread is wonderfully moist, tender, lightly scented with vanilla and cinnamon, and bursting with peaches in every bite. Better yet, it’s really easy to make with just one bowl, no mixer, and simple pantry staples (yet is 100% vegan, and you can’t even tell). Get it from the mixing bowl to the oven in just minutes.
It’s also fairly versatile – whether you want to make this peach banana bread gluten-free, refined sugar-free, add extra stir-ins, or more. You can also easily bake this batter into mini loaves or muffins. Better yet, you can make this peach bread with canned peaches out of season to enjoy it all year long.
Want more ways to use summer peaches? Check out our vegan peach recipes, like roasted peaches, peach blueberry muffins, and a tropical peach mango pie.
The Ingredients
What Else Could I Add To Peach Banana Bread?
- Nutmeg: Just a dash of nutmeg enhances the warmth of the cinnamon.
- Ginger: Grated ginger enhances warmth with the addition of subtle spice.
- Blueberry peach bread: Add 1 cup fresh or frozen (no need to thaw) blueberries.
- Shredded coconut: Add a few tablespoons of unsweetened shredded coconut for a subtle tropical flavor and chewy texture to the banana peach quick bread.
- Nuts: Add satisfying crunch with chopped (raw or toasted) almonds or walnuts.
- Dried fruit: i.e. raisins, cranberries, apricots, or dates for chewy bursts of sweetness.
- Citrus zest: Orange zest or lime zest will add a subtle bright, citrusy flavor/aroma.
- Vegan chocolate chips: Dairy-free white chocolate chips pair particularly well with this peach banana bread, though dark chocolate works, too.
- Cinnamon streusel topping: Like we’ve used for this oat vegan apricot crisp topping or our biscuity easy strawberry crumble topping.
How to Make Banana Peach Bread?
Step 1: Preheat the oven to 350F/175C and lightly grease a loaf pan. Then rinse, optionally peel (we didn’t), and chop the peaches into small chunks. Then, in a large mixing bowl, mash the banana and mix it with the applesauce, sugar, oil, and vanilla.
Step 2: Add the flour, baking powder, baking soda, salt, and cinnamon, and mix it until it’s just combined – don’t overwork the batter.
If you’re using canned peaches, drain them thoroughly, pat dry, then chop.
Step 3: Carefully fold in the chopped peaches and transfer the batter to the prepared loaf pan. Bake in the oven for about 50-60 minutes, until a toothpick inserted into the center comes out clean (or with a few wet crumbs).
FAQs
Yes, you can use frozen fruit, but it’s important to thaw the banana and/or peaches thoroughly first and drain any excess liquid.
An all-purpose gluten-free flour blend like King Arthur’s or Bob’s Red Mill should work in a 1:1 ratio. However, the vegan peach bread will likely be denser and slightly drier.
Yes, you’ll just need to reduce the baking time to about 17-20 minutes, or until a toothpick inserted into the center comes out clean. You can also bake mini loaves, using a toothpick to test for doneness based on their size.
We don’t peel the peaches, as the skin softens when baked, anyway. However, it is still noticeable, so if you’d prefer to peel the peaches, you can.
To peel peaches, score an X on the bottom of each peach, blanch them for 30 seconds, transfer to an ice bath until cool enough to handle, then peel.
Top Recipe Tips and Notes
- Measure the flour correctly: Fluff it up in its bag, spoon it into the measuring cup, then level it with a knife rather than scooping it directly from the bag. Too much flour leads to dense, dry bakes.
- Don’t over-mix the batter: Overworking the gluten in the flour leads to dense bakes. Mix it just enough to combine – a few small lumps are fine.
- For more peach flavor: You may be able to replace the applesauce with peach puree, blending then simmering it to evaporate extra liquid until it’s applesauce consistency.
- If it’s browning too quickly: Tent foil over the peach loaf in the oven.
- Leave it to cool: It will be tender and crumbly directly out of the oven and could fall apart if you attempt to slice it before it cools.
- Try other stone fruits: This recipe works just as well with apricots or plums.
How to Serve Banana Peach Bread?
Enjoy a slice of this peach banana bread warm or at room temperature, optionally with:
- Lashings of vegan butter
- Vegan cream cheese (it sounds odd, but it works!)
- A scoop of vegan vanilla ice cream
- A dollop of plant-based yogurt
- Tea or coffee
You can also use it to pull together simple vegan yogurt parfait bowls (with granola and fresh peaches), enjoy in a trifle, or as part of a brunch spread with pancakes, waffles, and fruit.
Storage Instructions
Store the vegan banana peach bread loosely covered on the countertop for 2-3 days or in an airtight container in the refrigerator for 5-7 days between layers of paper towels.
You can also freeze it for up to 3 months, either whole or sliced with parchment paper between the slices. Wrap in plastic wrap and place in a Ziplock/Stasher bag to avoid freezer burn.
Leave it to thaw at room temperature or thaw a slice from frozen in a toaster/microwave.
Easy Banana Peach Bread
Ingredients
- 1 ripe banana, peeled and mashed
- ¾ cup of applesauce
- 1 or 1 ¼ cup cup sugar (depending on your sweetness preference)
- 2 teaspoons of vanilla extract
- ½ cup of canola oil
- 2 cups of fresh diced peaches
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 3 teaspoons of cinnamon
Instructions
- Preheat the oven to 350 degrees F ( 176 degrees C). Grease a bread loaf pan.
- In a large bowl, blend the banana, applesauce, sugar, oil, and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches. Pour the batter halfway into the prepared bread pans.
- Place them into the preheated oven and bake for about an hour. Check to see if it’s fully baked by placing a toothpick or fork into the middle of the loaf, if it comes out clean, it’s finished. If it has batter on it, bake for another 15 minutes.
Notes
- Measure the flour correctly: Fluff it up in its bag, spoon it into the measuring cup, then level it with a knife rather than scooping it directly from the bag. Too much flour leads to dense, dry bakes.
- Don’t over-mix the batter: Overworking the gluten in the flour leads to dense bakes. Mix it just enough to combine – a few small lumps are fine.
- For more peach flavor: You may be able to replace the applesauce with peach puree, blending then simmering it to evaporate extra liquid until it’s applesauce consistency.
- If it’s browning too quickly: Tent foil over the peach loaf in the oven.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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I’ve made this twice now … it’s AMAZING! It’s so so yummy. I will continue to use this a LOT! I typically add blueberries to it.
That’s so awesome! It’s the best bread. Love the blueberry addition!
How would I break down nutrition info by the slice?
Hi! You can take the total calorie value of 2219 and if you cut it into 10 slices, you would divide 2219 by 10. So 221.9 calories per slice!
This peach banana bread smells amazing, and it was so easy to make. Will be making this often!
Perfect summer bread!
Delicious, easy and not too sweet. Great way to incorporate summer peaches into your menus.
Could I do whole wheat flour and date sugar?
We at Plant-Based on a Budget haven’t tried it out yet with whole wheat flour or date sugar so can’t guarantee the results but please let us know how it turns out if you do try it 🙂
Hi! Can you make this without sugar and oil? Thanks!
Hi! The texture might be a bit off but you can certainly try as the sugar and oil add texture and help to bind the batter together! Please let us know how it turns out if you end up giving it a go!
Did you peel the peaches?
I did not peel the peaches, but feel free to peel them if that is your preference.