Here it is! Yesterday I promised you a recipe to use that Gluten-Free All Purpose Flour and I always keep my promises (well, I certainly try to).
This Peach Banana Bread is…bananas. Yes, I’m sorry I said that.
No, I’m not.
It’s amazing. And because I just happen to have a freezer-full of overripe bananas, I’m pretty sure I’m going to make it again several more times this week.
And, by the way, did you hear that yesterday was National Banana Lovers Day? I heard about it after I made this loaf, and was super excited that a holiday actually came up during a time that I was alreadymaking something that would go along with it!
Sorry the recipe is a day late for you to celebrate, but you can keep the party going for as long as you need to…
Peach Banana Bread
(makes one 9×5” loaf)
¼ cup butter, softened
1/3 cup brown sugar
1/3 cup Splenda (or sugar of your choice)
1 tsp. vanilla extract
1 ½ cups mashed banana (3 large, overripe bananas)
1/3 cup unsweetened almond milk
1 tsp. vinegar
2 Tbs. flax seed meal
1 2/3 cup Gluten-Free All Purpose Flour (or flour of your choice)
1 tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
1 medium peach, diced
~Preheat oven to 325 degrees F. Spray your loaf pan with nonstick spray. Combine the almond milk and the vinegar in a small bowl and set aside.
~In a large bowl, cream the butter and sugars. Then add the vanilla. Add the bananas and the almond milk+vinegar. Then, add all of your dry ingredients and mix until the batter just comes together. Finally, fold in the diced peach.
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~Bake for 1 hour or until your test stick comes out clean. Let cool on a wire rack. Serve warm or wrap in plastic wrap to keep (and to soften the loaf and keep the bread fresh).
Strike up a conversation: Can you resist banana bread?? I can’t! The loaves usually go pretty quickly in my house, but if you can resist and save a few slices (or make an extra loaf to set aside), I have an awesome follow-up recipe for your Peach Banana Bread for tomorrow!
What a fantastic idea adding peaches to banana bread. Love both fruits!
Sounds fabulous!! Peaches would make this so good, I bet! So did you use Splenda? Do you have much luck baking with that stuff?
Yeah! I think baked items turn out best if you use part Spkenda and part real sugar. But for diabetics replacing all of the sugar is ok too. But the more Splenda you use the fluffier texture you will get, so that’s why I like to still balance it with real sugar in cookies. In banana bread though, I use all Splenda bc fluffy is ok! 🙂
I was going to make the peach dump cake again because it was such a big hit, but… I decided to make this peach banana bread. I am so glad I did. I almost started the comment before it finished cooking; the batter tasted so good (yes I had to taste) and the whole house smells so good! Well, It cooked the full hour and the Peach Banana Bread is scrumptious! Very moist.
Looks so yummy! Just came across your blog today…so many yummy recipes! Thanks for sharing!