Description
A moist and flavorful Cinnamon Peach Banana Bread combining the natural sweetness of ripe bananas and fresh peaches with warm cinnamon spice. This easy-to-make loaf is perfect for breakfast, snack, or dessert, featuring a tender crumb enriched with coconut sugar and applesauce for a healthier twist.
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 ripe bananas)
- 1 cup peaches, diced (about 2 peaches, skin on is fine)
- Thinly sliced peaches, for topping
For the Topping:
- 2 tbsp white sugar
- ½ tsp cinnamon
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and for easy removal of the bread later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, 1 teaspoon cinnamon, baking soda, baking powder, and salt until evenly combined. Set this aside.
- Combine wet ingredients: In a larger bowl, whisk the egg, coconut sugar, unsweetened applesauce, vanilla extract, and mashed banana until the mixture is smooth and well incorporated.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
- Add peaches: Fold the diced peaches carefully into the batter, ensuring even distribution without breaking them up too much.
- Prepare topping: Mix the 2 tablespoons white sugar with ½ teaspoon cinnamon and set aside for sprinkling.
- Pour batter and add toppings: Pour the batter into your prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the top. Arrange the thinly sliced peaches on top for an attractive finish.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check at 30 minutes to see if the bread top is browning too quickly. If so, tent with aluminum foil to prevent burning and continue baking until a skewer inserted in the center comes out clean.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Peach skins can be left on; just make sure they are thoroughly washed.
- Storing this bread in an airtight container will keep it fresh for up to 3 days at room temperature.
- You can freeze slices for longer storage, thawing at room temperature when ready to eat.
- To substitute, you may use brown sugar in place of coconut sugar for a slightly different flavor.
- Cover with foil if the bread browns too quickly during baking to avoid a burnt crust.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of the loaf)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 3.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
