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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!)

completed Easy Banana Peach Bread sliced
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Fun and Fruity Banana Peach Bread Recipe

The last few years have made banana bread experts out of all of us. But with the peach season in full swing, along with classics like a peach crisp, crumb 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

ingredients for Easy Banana Peach Bread measured out against a white surface
ingredients for Easy Banana Peach Bread meausred out against a white surface

The Wet Ingredients

  • Banana: Use soft, overripe bananas (look for ones with plenty of brown spots on the peel) for the best flavor and sweetness.
  • Peaches: During peach season, we highly recommend using fresh peaches, but making banana peach bread with canned peaches will work the rest of the year.
  • Applesauce: Unsweetened applesauce is a simple egg swap that helps to add moisture and extra natural sweetness to the peach loaf cake. Vegan Greek yogurt may work as a substitute, though we haven’t tried it.
  • Oil: Use a neutral oil, like vegetable oil or canola oil. Coconut oil may also work, but we haven’t tried it, and it will add coconut flavor, too.
  • Vanilla: Natural vanilla extract complements and enhances the peach and banana.

The Dry Ingredients

  • Flour: Use all-purpose flour, whole wheat flour, or a 50/50 combination of the two.  
  • Sugar: We use regular granulated white sugar, but light brown sugar, raw cane sugar, or coconut sugar will also work in this easy peach bread. If preferred, you can slightly reduce the amount of sugar or substitute it with a sweetener (like erythritol).
  • Leavening agents: You’ll need baking powder and baking soda to provide this egg-free peach bread with the light and fluffy lift and texture we want.
  • Cinnamon: Cinnamon pairs perfectly with bananas and peaches for a warmer flavor.
  • Salt: To balance and enhance the various flavors in the vegan peach bread.

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 apricot crisp topping or our biscuity strawberry crumble topping.

How to Make Banana Peach Bread?

  • 1) First, 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.

If you’re using canned peaches, drain them thoroughly, pat dry, then chop.

  • 2) Then, in a large mixing bowl, mash the banana and mix it with the applesauce, sugar, oil, and vanilla.
  • 3) Add the flour, baking powder, baking soda, salt, and cinnamon, and mix it until it’s just combined – don’t overwork the batter.
  • 4) Carefully fold in the chopped peaches and transfer the batter to the prepared loaf pan.
  • 5) 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).
  • 6) Remove the banana peach loaf from the oven and allow it to sit in the pan for 10 minutes before transferring it to a wire rack to fully cool. Enjoy!
completed Easy Banana Peach Bread in a loaf pan

FAQs

Can I use frozen bananas and/or peaches?

Yes, you can use frozen fruit, but it’s important to thaw the banana and/or peaches thoroughly first and drain any excess liquid.

Can I use gluten-free flour?

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.

Can I bake the batter in a muffin tin?

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.

Do I have to peel the peaches for peach bread?

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.
completed Easy Banana Peach Bread on a wire rack

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.

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.

More Vegan Quick Bread Recipes

Photos by Alfonso Revilla

Easy Banana Peach Bread

4.66 from 50 votes
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 25 minutes
Servings: 2 loaves of bread
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!)

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

Calories: 2219kcalCarbohydrates: 410gProtein: 22gFat: 59gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 36gTrans Fat: 0.2gSodium: 1951mgPotassium: 691mgFiber: 12gSugar: 254gVitamin A: 575IUVitamin C: 12mgCalcium: 192mgIron: 10mg

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.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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    1. 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 🙂

    1. 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!