BANANA PEACH BREAD
I once had a few ripe bananas and a few ripe peaches which needed to be used. I thought peach banana bread might taste good so combined a few recipes and added a little of my own. My two-year old loves it.
Provided by Montanagirl
Categories Quick Breads
Time 55m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine flour, sugar, soda, powder and spices. Make well in center.
- In small bowl, whisk eggs. Whisk in oil, vanilla and banana.
- Pour wet ingredients over dry and stir just until moistened.
- Fold in peaches. Do not over mix.
- Divide between two greased 8x4" loaf pans. Sprinkle each with 1 1/2 T cinnamon sugar.
- Bake 40-50 minutes or until tootpick comes out clean.
Nutrition Facts : Calories 136.6, Fat 3.6, SaturatedFat 0.6, Cholesterol 15.5, Sodium 114.8, Carbohydrate 24.9, Fiber 0.6, Sugar 15.8, Protein 1.8
GLUTEN FREE PEACH BANANA BREAD
Yummy, moist quick bread recipe. Gluten, dairy, refined sugar, and nut free bread that the whole family will love.
Provided by Simply Chris
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 350°.
- Grease and flour a 9 x 3 loaf pan.
- Mix all dry ingredients in a large bowl.
- In another bowl mix all wet ingredients, except peaches.
- Add wet ingredients to the dry ingredients. Mix until well blended.
- Gently fold in the peaches.
- Pour into prepared pan. Place pan on center rack of oven. Bake for 55 to 60 minutes, until tooth pick inserved into center comes out clean.
- Let sit in pan on cooling rack at least 15 minutes before slicing.
Nutrition Facts : Calories 165.4, Fat 10.4, SaturatedFat 8.3, Cholesterol 46.5, Sodium 255.9, Carbohydrate 17.5, Fiber 1.3, Sugar 12.5, Protein 2
GLUTEN-FREE BANANA BREAD
You may not even be able to tell that this super moist quick bread is gluten-free. A combo of flours made from brown rice and tapioca stands in for all-purpose flour.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line the bottom of a 9- by 5-inch loaf pan with parchment, and butter the bottom and sides.
- Whisk together the rice and tapioca flours, 2/3 cup of the sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
- Whisk together the butter, egg yolks and vanilla in a large bowl. Fold in the mashed bananas.
- Whip the egg whites with an electric mixer on medium-high speed in another large bowl until foamy. Add the remaining 1 tablespoon sugar, and continue to beat on medium-high until soft peaks form.
- Fold the flour mixture into the banana mixture until just combined (it's OK if there are some lumps). Stir in 1/3 of the egg whites until combined, then gently fold in the rest. Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.
SOUR CREAM BANANA PEACH BREAD
I had some bananas that were becoming very ripe so I decided to make a banana bread. I wanted something with a twist so I added the peaches in. Smells wonderful, tastes great! Perfect with a cup of tea!
Provided by Candace Michelle 2
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 325. Prepare a 9x5" loaf pan with butter & flour.
- Cream crisco and sugar together. Add in eggs and blend. Add bananas and peaches until mixed thoroughly. Stir in sour cream and vanilla.
- In a separate bowl, mix flour, salt, and baking soda. Slowly add dry ingredients to wet ingredients, mixing a bit in between.
- Pour batter into prepared baking pan. Sprinkle with brown sugar.
- Bake for 1 hour or until a toothpick comes out clean.
Nutrition Facts : Calories 3450.3, Fat 139, SaturatedFat 48.3, Cholesterol 431.8, Sodium 1665, Carbohydrate 517.4, Fiber 19.4, Sugar 297, Protein 47.3
BANANA PEACH BREAD
I was looking for a new banana bread and started trying some things. When I came up with this one, the kids and wife just loved it and my mother in-law wants me to make it for her.
Provided by gameguy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h10m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
- Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
- Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
- Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 28.9 g, Cholesterol 38.8 mg, Fat 9.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 278.9 mg, Sugar 14.2 g
GLUTEN-FREE BANANA BREAD
This gluten-free banana bread recipe isn't dry and crumbly-it tastes like the real thing. I hope you try it! -Gladys Arnold, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 140 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
GLUTEN-FREE BANANA BREAD
Use up overripe bananas and make banana bread with ground almonds and gluten-free flour. This recipe is ideal for anyone following a gluten-free diet
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (our tin was 19 x 9 x 6cm). Put all the ingredients, except the sliced banana, 1 tbsp caster sugar and the icing sugar, into a large bowl and stir until smooth and combined.
- Pour into the tin and put the two remaining banana halves cut-side up across the top of the batter, pressing down slightly. Sprinkle over the caster sugar. Bake for 1hr-1hr 15 mins until a skewer comes out clean, covering with foil towards the end of cooking if it browns too much.
- Dust with icing sugar and leave to cool.
Nutrition Facts : Calories 405 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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- Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
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