Nothing quite says comfort like the scent of warm banana bread wafting through your kitchen. But what if we take that classic, cozy loaf and give it a summery twist? Enter: Peach Banana Quick Bread. This recipe is a perfect way to use up overripe bananas and those peaches that have gone a little too soft sitting on the counter. No food waste, just a deliciously moist, fruity, and slightly spiced bread that’s perfect for breakfast, an afternoon snack, or a sweet treat to end the day.
Why Peach Banana Quick Bread?
Banana bread has long been my go-to bake, and if you’ve been following Confessions of a Stress Baker, you might remember my original banana bread recipe. (If not, check it out here!) It’s simple, comforting, and incredibly versatile. Adding peaches to the mix brings a new layer of sweetness and juiciness that perfectly complements the rich banana base.
I love this recipe not just for the flavor but for the philosophy behind it—using what you have. If you’re someone who hates wasting food, this is a great way to repurpose fruit that’s past its prime. Soft, overripe peaches might not be ideal for snacking, but in baked goods? They shine.
A Sweet Summer Discovery
I first thought of this combination while visiting a local farmer’s market last summer. There was an abundance of ripe peaches, and one of the vendors was selling homemade peach banana muffins. They were warm, fragrant, and had this caramelized peach topping that was chef’s kiss. As soon as I got home, I knew I had to recreate something similar. This bread is my tribute to that discovery—a little slice of summer even as the seasons change.
The Perfect Quick Banana Bread for Stress Baking
One of my favorite things about quick bread is the quick part. No waiting around for dough to rise, no need for fancy equipment—just mix, pour, bake, and enjoy. Plus, baking this bread is a great way to practice mindfulness. The methodical process of mashing bananas, stirring ingredients, and watching the loaf turn golden brown in the oven is an excellent way to slow down and focus on the present moment.
FAQ: Can I Use Canned Peaches?
Absolutely! If fresh peaches aren’t in season, canned peaches work beautifully. Just be sure to drain them well and pat them dry before adding them to the batter. Frozen peaches are another good option—just thaw and drain any excess liquid before using.
What’s Your Favorite Fruit to Bake With?
Baking this bread always reminds me of how versatile fruit can be in desserts. Do you have a go-to fruit that you love using in baked goods? Or have you ever experimented with unique flavor combinations? Drop a comment below—I’d love to hear your thoughts!
Moral of the Story
Peach Banana Quick Bread is more than just a delicious way to use up overripe fruit—it’s a reminder that small moments, whether in the kitchen or at the farmer’s market, can bring unexpected joy. Whether you’re stress baking, meal-prepping, or simply craving something sweet, this bread is a must-try.
If you ever need tips on stress management while baking, ingredient substitutions, or just want more baking inspiration, be sure to follow Confessions of a Stress Baker. Let’s keep the conversation going—because baking is best when shared!
Peach Banana Bread
Equipment
- 2 Medium/Large bowls
- 1 9" x 5" Loaf Pan
Ingredients
- 3/4 Cup White Sugar
- 1/2 Cup Butter Softened
- 1 TBSP Brown Sugar
- 1 TBSP Hot cocoa mix
- 2 Bananas over-ripe
- 2 Peaches Diced
- 2 Eggs
- 1/4 Cup Milk
- 1 TBSP Vanilla
- 2 Cups Flour
- 1 tsp Baking Soda
- 1 tsp Salt
Instructions
- Preheat oven to 350 degrees & prep loaf pan.
- Combine white sugar and softened butter until fluffy.
- Add in brown sugar and hot cocoa to butter mixture.
- In separate bowl, mash bananas, add in the eggs, milk, and vanilla – stir until combined. Then add in diced peaches and stir.
- Pour liquid ingredients in to the butter and sugar mixture.
- Add remaining dry ingredients to bowl. (Flour, baking soda, & salt) Mix until combined.
- Pour mixture in to prepare pan. **If you want the perfect bread crease on top, drag a knife through the mix once its in the pan, then pour a small line of olive oil down that crease.**
- Place in oven for 55-60 minutes until the loaf is golden brown and a toothpick comes out clean. Let it rest in the pan for 5-10 minutes before transferring to a wire cooling rack.