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Easy & Delicious Banana Peach Bread

5 from 13 votes
Oh, friend, let me tell you about a little slice of sunshine that's about to fill your kitchen with the most incredible aroma! There's just something magical about baking a quick bread, isn't there? It feels cozy, comforting, and somehow always transports me back to grandma's kitchen. And this Banana Peach Bread? It's like a warm hug mixed with the sweet, soft flavors of summer. It's ridiculously easy, comes together in a flash, and trust me, it disappears even faster!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup white sugar
  • ½ cup softened butter
  • 1 tablespoon brown sugar
  • 1 tablespoon instant hot chocolate mix
  • 3 peeled bananas riper the better
  • 1 large peeled, pitted, and diced fresh peach use a ripe, juicy peach
  • 2 eggs
  • ¼ cup milk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup chopped walnuts optional, adjust amount or skip
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Equipment

  • Large Mixing Bowl
  • Electric mixer
  • Blender
  • Medium-sized Bowl
  • 9x5 inch Loaf Pan
  • Wire rack

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan well with butter or baking spray.
  2. Step 2: In a large mixing bowl, cream together softened butter and white sugar using an electric mixer (or whisk) until light, fluffy, and pale yellow.
  3. Step 3: Stir in the brown sugar and instant hot chocolate mix into the creamed butter and sugar until well combined.
  4. Step 4: In a blender, combine peeled bananas, diced peach, eggs, milk, and vanilla extract. Blend until smooth and pourable. (Alternatively, mash bananas and dice/mash peach by hand and whisk everything together).
  5. Step 5: Pour the banana-peach mixture into the butter mixture. Stir gently until just combined (do not overmix).
  6. Step 6: In a separate, medium-sized bowl, whisk together the all-purpose flour, chopped walnuts (if using), baking soda, and salt.
  7. Step 7: Gradually add the dry ingredients to the wet ingredients. Stir until everything is just moistened. Do not overmix; a few streaks of flour and some lumps are okay.
  8. Step 8: Pour the batter evenly into the prepared loaf pan. Tap the pan gently on the counter to settle the batter.
  9. Step 9: Bake in the preheated oven for about 50-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
  10. Step 10: Let the bread cool in the pan for about 5 minutes, then carefully transfer it to a wire rack to cool completely before slicing.

Notes

Substitutions & Additions: Swap walnuts for pecans or omit them. Use other diced fruits like apples, berries, or well-drained pineapple. Frozen peaches can be used if thawed and drained. Stir in ½ to 1 cup chocolate chips with dry ingredients. Add ½ teaspoon cinnamon or nutmeg. Experiment with half whole wheat flour.
Tips for Success: Use ripe bananas for sweetness and moisture. Avoid overmixing to prevent tough bread; stir just until combined. Use the toothpick test to check doneness. Cool properly in the pan for 5 mins then on a wire rack to prevent sogginess. Prep dry ingredients or mashed bananas ahead.
Storage: Once completely cool, wrap tightly in plastic wrap, foil, or an airtight container. Stores at room temperature for 2-3 days, or in the refrigerator for up to a week. Freezes beautifully for up to 3 months when wrapped tightly; thaw at room temperature.
FAQs: Yes, use frozen bananas if thawed and drained. Hot chocolate mix adds richness without chocolate flavor; it's optional but recommended. Sinking bread can be due to overmixing, too much leavening, or opening the oven door too early. Fresh peaches are best; canned peaches should be drained very well if used.