Photo by Donaville Herrick
Ingredients
- 1 cup of granulated sugar
- 2 cups of all-purpose flour
- 8 tbsp of room temperature unsalted butter
- 2 large eggs
- 2 ripe bananas
- 1 ripe peach
- 1 tbsp of milk (I used Silk's very vanilla soy milk)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Banana bread is always a huge hit in my house. I bake it at least once a month and it literally only lasts two days. My little dearests love it and the Mr. — let’s just say that next to bacon, banana bread is his biggest weakness. And it suddenly just dawned on me that I should try sprinkling bits of bacon on top of the next fresh loaf of banana bread I bake. I’m pretty sure Mr. will be pleased to the nth degree.
Last week, I added a peach to the banana bread recipe I always use and the result was nothing short of marvelous. I served banana peach bread for dessert one evening with a side of sliced peaches and banana, to further enhance the banana and peach flavors. The kiddos thoroughly enjoyed eating banana peach bread, though we were a little banana’d and peached out afterwards.
The directions for this recipe are from the Food Network, with the addition of a peach on my part and the use of a blender instead of a fork when it comes to mashing the fruit.
Directions:
1. Preheat the oven to 325 ° F. Butter a 9″ x 5″ x 3″ inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a blender, blend the bananas and peach together adding a little bit of milk. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the banana peach mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
5. Pour batter into prepared pan and bake 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
6. Slice and enjoy. Goes great with a bit of butter or a scoop of ice cream.
Oh, how did you know I have a bunch of ready-to-eat peaches in my fridge from the farmer’s market and a couple of bananas that are now not green enough for me to eat? Lovely. I know what I’m making tonight after dinner. :)
You might want to bake two loaves if you plan on sharing with anyone else ;) One loaf for my family was scarfed down!
what a good idea! It sounds delicious :)
This looks like a tasty variation on normal banana bread. I bet my husband would love it.
What a good idea. I’ve never combined these two fruits, but they do seem like a natural pairing. Lovely photos, too.
Love the peachy take on regular banana bread. picture are just awesome. I baked one today – but your recipe makes me try out again!!
Thanks a million! One can never have enough banana bread ;)
Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.`
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