Hello again, Lil’ Luna readers! I’m back with another yummy treat for you! I don’t know if it’s all families, or just mine, but we seem to go in waves when it comes to bananas. For a couple of weeks the kids can’t get enough bananas, and we are always running out, and then all of a sudden we have rapidly browning bananas coming out of our ears. I’m always secretly glad when that happens, though, because I love making banana bread!
A few weeks ago I was in the position of having not only a bunch of browning bananas, but also some delicious ripe peaches sitting on my counter. It was a no brainer… peach coconut banana bread to the rescue! I love the delicious tropical flavor, and the peaches and coconut make the banana bread even more moist and delicious! Not to mention my kitchen smelled like heaven while it was baking… Having tried this delicious variation, I’m not sure I can go back to regular banana bread again!
More Banana Recipes
Peach Coconut Banana Bread
Ingredients
- 1 cup sugar
- 2 tbsp butter melted
- 1 egg
- 3/4 cup milk
- 3 cups flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 cup banana mashed
- 1 cup peach diced small
- 1/2 cup coconut shredded
Instructions
Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray.
- In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.
- Add flour, baking powder, and salt, and stir until just combined.
- Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.
- Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves. Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.
adapted from my Banana Bread Muffins
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Oh man, this bread looks AWESOME!! Thanks, Alicia!
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ENJOY!
Love the idea of peaches in banana bread. Always looking for fun ways to dress up banana bread and this sounds delicious. Thanks!
Love this recipe. Thank you.
I assume the banana bread is 1 egg? 🙂
Yes, you’re right! I’ve updated the recipe. Thanks!
This looks divine! Do you think I can swap the milk for buttermilk? I have some I’d love to use up. Never know if this will change the chemistry of the bread….
Thanks for any help you can provide!
This is Alicia’s recipe but I (Kristyn) think buttermilk would work too. Let me know how it goes. 🙂
Love this recipe. Thanks so much.
Yum! Thank you and Happy Holidays.
Just wondering if I can use coconut milk and grain free flour like coconut or almond flour as substitutes?
and possibly raw honey instead of sugar?
Sorry for all the subs… (lol)
Just wondering if you tried this and if it worked? I was wondering similar things!
By shredded coconut do you mean, sweetened or unsweetened?
This looks so good! I love the coconut/peach combination!
Made this last night and it is incredible!! I don’t use sugar so I used maple syrup cause I ran out of agave and it turned out very well! Now I’m hoping to switch regular flour(all I had on hand last night) to gluten free and somehow replace the butter – maybe coconut oil will work? If I could get rid of the egg too I would be laughing but how?! Anyone?
Yay!! Love how you changed it to fit your likes and needs!! Thanks for sharing!
Lol, you’ve changed it to a completely different recipe…. 😛
But if you add another banana, that should replace the egg.
Hi. This sounded so good I had to make it. It’s in the oven. Peaches in anything is good for me. I post later how good it is after tasting it. Thank you. Jim
Yay!! Love peaches, too! Hope you like it!
This looks soo yummy! I think i will try to make half of the batch as loaf and another half as muffins, will it work?
I haven’t tried, but it should! Let me know what you think! Thank you 🙂
Made it as loaf and as muffins, it works!!
It is delicious, yet, we (me and my husband) thought something is missing… So we added a sour cream topping and it was perfect, end next time, i will put a spoon of apricot jam into muffins, as filling.
I reccomend!!
I’m so happy to hear that!! Thanks for letting me know!
So I made this and another recipe at the same time. No, I did not mess up either recipe. I’m not an expert, but when this recipe used 1 tsp of salt and only 1 loaf pan whereas the other recipe (of similar mass) used 1/2 tsp salt and split into 2 loaves, I got concerned but I soldiered on. The result was a salty huge loaf that required almost an extra half hour bake time beyond the description. It also could have used some spices, or maybe more…. something. Like I said, I’m npt an expert. Unfortunately, this recipe did not work out for me.