Banana bread lovers, rejoice!
I love creating recipes, my favorites are the ones that are adapted from delicious classics and spun a little different. We know that banana bread is a household fav, so while peaches are in season during the summer, it’s a must that we try adding them. This is the best banana bread recipe I have ever tried!
Sweet and bold, this recipe has great taste. I suggest sharing, the bundt bread ends up fairly large and inclusion of peaches give off a new, light flavor addition that is a must-try. Get ready to try making the moistest, tastiest banana bread you’ve ever savored, have a slice for breakfast, or eat it for dessert!
Summer Peach Banana Bundt Bread Recipe
adapted recipe: Food.com
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 2 dashes of cinnamon
- 3-4 small, ripe bananas (about 1-1/2 cup)
- 2 ripe peaches, sliced
- 4 eggs
- 1 cup butter, softened (2 sticks)
- 1/2 cup plain Greek yogurt
You also need:
- 1 standard bundt pan
- two large mixing bowls
- powdered sugar (optional, but pretty)
Let’s start by preheating your oven to 325 degrees, and greasing your bundt pan with a splash of oil and a little flour. Combine all dry ingredients in one large mixing bowl. This includes the flour, sugar, baking soda and cinnamon. Set aside.
In the other bowl, mash bananas into a mushy puree, leaving some bits and chunks of banana in the batter. Add butter, eggs and Greek yogurt, mix thoroughly. Fold in half of the sliced peaches, then pour batter into your greased bundt pan.
Layer the other half of the sliced peaches to the top of the batter in the bundt evenly, all the way around. Note, the peaches will sink into the batter once it starts baking. Pop into the oven for 45-50 minutes, or until toothpick test comes out clean. Allow the bread to cool thoroughly, loosen around the edges with a butter knife, then flip the pan upside down onto a large plate to remove it. Dust the bundt bread with powdered sugar and slice to serve.
Now, we EAT.