Banana Bread with Peaches {Almond Flour}
This version of banana bread is beautified into the perfect peach dessert recipe for the summer. It is gluten free and super easy to make. Juicy, sweet and tangy, it is the perfect healthier breakfast and dessert recipe you will make on repeat this summer.
A combination of my favorite 5 ingredient flourless banana bread and some juicy peaches that are well in season right now.
I have been waiting for peaches to come back in season since the end of last summer.
Who doesn’t love sampling some juicy and ripe peaches at farmers market?
I think my love for peaches started when Tom and I visited San Francisco a few years ago.
We take a trip to Napa and San Fran every year and I remember the first time we were there was on a Saturday and peaches were everywhere. Obviously, I couldn’t help myself to sample some.
Game. Changer. Those California peaches scream summer! They are juicy, a little bit tart, soft and taste like, a PEACH!
Yes, nothing like the ones I used to get from grocery stores.
About a couple weeks ago, peaches start popping up everywhere again! You guys. I am so excited to get this peachy vibe going.
Why I Love This Gluten Free Peach Banana Bread
Flavor Explosion
This banana bread combined with fresh peaches is packed with flavors and texture. It is sweet and tart, gooey and crunchy.
Hea-Ven.
A Refreshing Peach Dessert Recipe for the Summer
What else screams more Summer than PEACH?
Okay, maybe BEACH.
But peaches are the perfect flavor for the summer. Especially when it is a peach dessert recipe.
Dessert for Breakfast
This banana bread with sweet peaches can be enjoyed as a lighter dessert, quick and filling breakfast or the perfect afternoon tea snack.
So Easy to Make
One of the main reasons I love my original banana bread recipe is because it only requires 5 ingredient. And this Peach banana bread is no exception.
Only a few simple and accessible ingredients. All you need is to mix everything in one bowl.
Bake.
Enjoy!
How to Make Peach Banana Bread
First, in a mixing bowl, combine all the wet ingredients –
- 1 1/2 cup mashed bananas
- 2 eggs
- 1/2 cup unsweetened unsalted almond butter
Whisk with a fork or use a food processor until smooth.
Second, add in all the the dry ingredients
- 1/4 cup almond flour
- 1/2 tsp baking soda
Third, fold in 1 cup cubed peaches.
Then, pour the peach banana bread mixture into a greased/lined loaf pan.
Lastly, top it with more peach slices. Bake 375 F for 30 minutes.
Tip: Lightly sauté the peaches in 1 tbsp coconut oil and dashes of cinnamon before baking them into the banana bread. This process can help soften them, bring out the peach flavor and make them extra juicy.
Last but not least, scroll down to check out the full recipe and direction for this peachy and moist banana bread! The most perfect breakfast and dessert for a crowd this summer!
Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseats
Get the recipe:Banana Bread with Peaches (Almond Flour)
Ingredients
- 1 1/2 cup ripe banana, 2 large
- 1/2 cup almond butter
- 2 eggs
- 1 tsp baking soda
- 1 1/2 cup almond flour
- 1 cup fresh peach, cubed
- 1/2 cup fresh peach, sliced
- 2 tbsp coconut sugar, if you prefer sweeter
Spices
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch salt
Instructions
- Preheat the oven for 355 F
- Mash bananas, then add egg, almond butter.
- Lightly sauté the cubed peaches in a pan with 1 tbsp coconut oil and a dash of cinnamon
- Whisk all the wet ingredients until smooth. Add in the dry ingredients – almond flour, baking soda and spices. Mix until well combined. Fold in the cubed peach and walnuts (if desired).
- Line 9×5 loaf pan with parchment paper and spray with coconut oil. Pour the banana bread mixture into the loaf pan. Top it with the sliced peaches.
- Bake 45 – 55 minutes or until tooth pick come out clean.
- Let the peach banana bread cool, cut into slices and top with some nut butter, ice cream or yogurt. Enjoy!
Notes
- After 25 minutes if the top of the banana bread starts to get dark brown, you can cover it with a piece of tin foil so it doesn’t “look burnt”.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
