Best Banana Peach Bread Recipes

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
• Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
• Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine flour, sugar, soda, powder and spices. Make well in center.
• In small bowl, whisk eggs. Whisk in oil, vanilla and banana.
• Pour wet ingredients over dry and stir just until moistened.
• Fold in peaches. Do not over mix.
• Divide between two greased 8x4" loaf pans. Sprinkle each with 1 1/2 T cinnamon sugar.
• Bake 40-50 minutes or until tootpick comes out clean.

PEACH AND BANANA BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees F. - prep (4) ramekins with butter flavored cooking spray.
• 2. In large bowl, combine eggs, agave, half & half, heavy cream and 2 ounces of soften cream cheese. blend well, add 1/2 cup of rum. Then add cube bread and let stand for about 20 minutes or until the bread is totally soak.
• 3. Then fold in chopped bananas and peaches into mixture and blend well. Pour mixture into each ramekins and place on a lined baking sheet. Bake for about 45 - 50 minutes or until golden brown and set.
• 4. In a sauce pan over medium heat, combine butter, balance of cream cheese and agave nectar, let come to a boil. Then remove from heat add balance of rum blend well and return to heat to form a thick glaze like sauce. Then remove Bread Pudding from oven and pour the hot rum sauce over bread pudding and serve.

BANANA, PEACH BREAD WITH PECANS

Steps:

• 1. In large bowl mix flour, baking soda, cinnamon together.
• 2. In a separate bowl mash 4 bananas, brown sugar, soften butter, almond extract. Then mix with dry ingredients. In that same bowl add diced peaches & 1/4 cup of sugar and mix. Set aside.
• 3. Once ingredients are mixed well then add sugared peaches & mix for 30 seconds on med speed.
• 4. Pour mixture into floured loaf pan or cupcake pans. Top mix with honey then pecans. Place in oven at 400° for 30mins or until toothpick comes out clean.

SOUR CREAM BANANA PEACH BREAD

Steps:

• Preheat oven to 325. Prepare a 9x5" loaf pan with butter & flour.
• Cream crisco and sugar together. Add in eggs and blend. Add bananas and peaches until mixed thoroughly. Stir in sour cream and vanilla.
• In a separate bowl, mix flour, salt, and baking soda. Slowly add dry ingredients to wet ingredients, mixing a bit in between.
• Pour batter into prepared baking pan. Sprinkle with brown sugar.
• Bake for 1 hour or until a toothpick comes out clean.

PEACH MANGO COCONUT OIL BANANA BREAD

Steps:

• Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside. In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine. Add the bananas and stir to incorporate. Add 2 cups flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
• In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat, which helps prevent the fruit from sinking. Fold peaches and mangos into batter; don't overmix. Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
• Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tent the pans with a sheet of foil at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through; however I didn't find it necessary. Baking times will vary based on moisture content of bananas, peaches, mangoes, climate, and oven variances. Bake until done; watch your bread, not the clock. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry Butter, Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.