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!)
1 or 1 ¼cupcup sugar(depending on your sweetness preference)
2teaspoonsof vanilla extract
½cupof canola oil
2cupsof fresh diced peaches
3cupsof all-purpose flour
1teaspoonof baking powder
1teaspoonof salt
1teaspoonof baking soda
3teaspoonsof 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.