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
SO EASY SO GOOD PEACHES & BANANAS
This was a recipe my mother, Nellie, made often beginning over 50 years ago but I've never come across anyone else who makes it! The only difficult part is having juicy fresh peaches to put into it, so July & August are the perfect time to make it when peaches are abundant. This is best made ahead of time several hours but the really hard part is letting is set in the fridge that amount of time and not eating ALL of it immediately! You'll find out, it addicting.
Provided by renajune
Categories Dessert
Time 10m
Yield 4-5 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and cut up the peaches into small pieces--feel free to peel the peaches first if they are quite fuzzy on the outside.
- Peel and cut the bananas in small slices.
- Combine the fruits with the sugar and stir well. If you choose to use an non-caloric sweetener, consider putting at least one tablespoon of regular sugar to aid in the release the juice from the peaches. Obviously the amounts of the ingredients are not critical, but the sugar is the key player in this recipe so don't forget it.
- Stir in the miniature marshmallows, cover and refrigerate up to 3 days. Serve in individual bowls or cups so this doesn't make the rest of the foods on a plate all wet. The combination of the juice of the peaches drawn out by the sugar and the dissolving of the marshmallows makes an acidic liquid that keeps the bananas from getting brown and creates a wonderful mellow flavored liqueur so the longer it sets in the fridge, the better it gets--and don't throw the juice away, it's the best part! If you leave it long enough, it will ferment. If your bananas end up on top of the fruit and look a little brown before serving, stir them down into the juice and they will look better almost immediately.
Nutrition Facts : Calories 192.2, Fat 0.6, SaturatedFat 0.1, Sodium 10.7, Carbohydrate 48.8, Fiber 3.5, Sugar 38, Protein 2.1
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
PEACH SALAD
With fresh peaches everywhere I look - I re-discovered this old favorite. We love this as a fruit salad when grilling during hot summer days. Simple and easy! Cook time is actually chill time and is approximate.
Provided by CindiJ
Categories Pineapple
Time 2h10m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Cut up peaches into bite size chunks. You can leave skin on if you like.
- Cut up bananas into bite size chunks.
- Drain pineapple, set drained juice aside.
- Gently toss fruit to mix.
- In separate bowl, mix together reserved pineapple juice and pudding mix. Stirring well until smooth.
- Pour mixture over fruit and chill until ready to serve.
- Toss lightly to coat fruit and serve.
- *Note - Any leftovers will become runny after first serving but it does not alter the taste.
Nutrition Facts : Calories 175.9, Fat 0.5, SaturatedFat 0.1, Sodium 179.8, Carbohydrate 44.5, Fiber 3.4, Sugar 36.3, Protein 1.7
PEACH BANANA SMOOTHIE
This is a delicious smoothie recipe that I stumbled upon while in the kitchen. It is a great treat on a warm summer day. Try vanilla yogurt for even more flavor.
Provided by young
Categories Drinks Recipes Smoothie Recipes Orange
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Blend yogurt, peaches, bananas, orange juice, sugar, and ice in a blender on high until the ice is crushed and the smoothie is to your desired consistency.
Nutrition Facts : Calories 194 calories, Carbohydrate 44.4 g, Cholesterol 3.7 mg, Fat 1.2 g, Fiber 3 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 48.3 mg, Sugar 36.4 g
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