Peach Banana Bread

In the middle of July I find there are few reasons that justify turning on the oven. This is one of the few exceptions that does. As I’ve said before, during summer I find every excuse I can to use stone fruit. Banana bread is so versatile, I knew there must be a wonderful combination I could whip up. The recipe below did not disappoint!

Feel free to sub whatever stone fruits you have on hand if peaches are not available (cherries, plums, or nectarines).

Recipe adapted from the wonderfulย Ambitious Kitchen.

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INGREDIENTS:

  • 1 TBS chia seeds + 3 TBS water*
  • 1 and 3/4 cups whole wheat flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • Pinch of salt
  • 1 and 1/2 tsp cinnamon
  • 1 cup mashed banana (about 2 small)
  • 1 cup diced peaches
  • 1/2 cup granulated sweetener of choice**
  • 2 TBS oil or applesauce (use oil for richer flavor)
  • 1 tsp vanilla
  • 1/3 cup yogurt of choice
  • Extra peaches or plums for topping, sliced thinly

METHOD:

  1. Mix chia seeds and water in a small bowl, set aside for later use.
  2. Preheat oven to 350 degrees F and lightly grease or parchment-line a bread pan.
  3. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix thoroughly.
  4. In a smaller bowl combined mashed banana, peaches, granulated sweetener, oil/applesauce, vanilla, yogurt, and chia + water mixture.
  5. Gently pour smaller bowl into larger, taking care not to over mix.
  6. Add batter into prepared loaf pan. Top with additional fruit slices and a couple sprinkles of cinnamon and sugar, if desired.
  7. Bake for about an hour, until a butter knife inserted in the center comes out clean. It may take closer to 70 minutes depending on your oven.
  8. Let cool for 15 minutes in the pan, then remove onto wire rack to cool completely. Slice and enjoy at any time of day! I may try making it into french toast (recipe to come perhaps? Stay tuned!).

NOTES:

*If you don’t have chia seeds, a ground flax seeds will also work. If not vegan, feel free to use an egg here. This mixture acts as a vegan binding agent.

**I used stevia, but brown or coconut sugar would work well.

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Thick slices FTW

 

2 Comments Add yours

  1. Susannah Weis Frigon says:

    Looks delicious!

    Liked by 1 person

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