Description
This Cinnamon Peach Banana Bread is a moist, flavorful loaf combining the natural sweetness of ripe bananas and juicy peaches with warm cinnamon spice. Perfect for breakfast or a snack, this recipe uses healthier alternatives like coconut sugar and applesauce to keep it light yet delicious.
Ingredients
Scale
For the Bread:
- 1½ cups all purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- ½ cup coconut sugar
- ⅓ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup mashed banana (about 2-3 bananas)
- 1 cup diced peaches (about 2 peaches, skin on is fine)
- Thinly sliced peaches, for topping
For the Topping:
- 2 Tbsp white sugar
- ½ tsp cinnamon
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, 1 tsp cinnamon, baking soda, baking powder, and salt. Set this mixture aside.
- Combine wet ingredients: In a large bowl, whisk the egg, coconut sugar, unsweetened applesauce, vanilla extract, and mashed bananas until fully combined and smooth.
- Incorporate dry into wet: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Add peaches: Fold the diced peaches into the batter carefully, distributing them evenly throughout the mixture.
- Prepare topping: In a small bowl, mix together the white sugar and ½ tsp cinnamon.
- Assemble the loaf: Pour the batter into the prepared loaf pan. Sprinkle the cinnamon sugar evenly over the top. Arrange the thinly sliced peach pieces decoratively on top of the batter.
- Bake: Bake in the preheated oven for 50 to 60 minutes. Check at around 30 minutes; if the top is browning too quickly, tent with aluminum foil to prevent burning while the bread finishes baking.
- Cool and serve: Once baked through (a toothpick inserted should come out clean), remove the bread from the oven. Let it cool completely in the pan before transferring to a wire rack for slicing and serving.
Notes
- Check the bread at 30 minutes to prevent the top from burning; tent with foil if needed.
- Use ripe bananas for maximum flavor and natural sweetness.
- Peach skin adds extra nutrients and texture, but you can peel if preferred.
- This bread keeps well stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- You can substitute coconut sugar with light brown sugar if preferred.
- For a nutty twist, consider adding ½ cup chopped walnuts or pecans.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
