Vegan Peach Banana Bread

The Vegan Peach Banana Bread is moist, tasty & sweet. It combines fresh peaches with uncooked bananas and forms a smooth and healthy loaf. This is an all-vegetable, no-dairy, and no-egg recipe. The fruit is moist and sweet. It is great as a breakfast, a between-meal snack/a dessert. We shouldn’t have to use a distinct utensil to prepare this bread; we just make this with a spoon & a bowl. The bread comes out golden and aromatic. The Vegan Peach Banana Bread has a similar taste to the traditional dish. Once eaten you will feel like having it repeatedly.

STATS:

• Diet: Vegan
• Course: Breakfast, Snack, Dessert
• Cuisine: American
• Time for prep: 10 minutes
• Cooking time: 50 minutes
• Working time (total): 60 minutes
• Size/serving: 1 slice
• Total yield: 1 loaf (8–10 slices)
• Level of difficulty: Easy
• Mode of cooking: Baking

EQUIPMENT:

• Large mixing bowl
• Medium mixing bowl
• Fork/potato masher
• Whisk or spoon
• Measuring cups & spoons
• 9×5-inch loaf pan
• Parchment paper (optional)
• Oven

INGREDIENTS:

• Two large, mashed, ripe bananas.
• Half a cup of diced peaches, either fresh or tinned (drained if canned)
• 1/2 a cup of brown sugar
• Half a cup of melted coconut oil
• 1/2 a cup of unsweetened plant milk (oat, soy, or almond)
• One teaspoon of vanilla essence
• A quarter cup of all-purpose flour
• One teaspoon of baking soda
• Half a teaspoon of cinnamon
• 1/2 a teaspoon of salt
• Vegan chocolate chips or ¼ cup chopped almonds (Optional)

INGREDIENT NOTES:

Bananas:

• Use bananas; very ripe ones, with brown spots. They are sweet and soft to mash. They aid in moistening the batter and moisture.

Peaches:

• We have to utilize the canned peach or fresh, and it should be cut into small bits. If we use the can of peach, it should be in juice, and we have to properly drain the juice before use.

Sugar:

• Brown sugar is an addition of warm substances with a caramel-like flavor. You may switch with coconut sugar or maple, or stay off in case you want.

Oil:

• Coconut oil provides tenderness and a slight flavor. You can equally employ sunflower or canola oil.

Plant Milk:

• Any milk that is not dairy is okay. Almond is light, oat is creamier, and soy has added protein.

Flour:

• The wheat flour generates a soft loaf. Half whole wheat may be substituted and made heartier.

Add-ins:

• Crunch is brought by nuts such as walnuts or pecans. It is even special with vegan chocolate chips. Make them voluntary.

INSTRUCTIONS:

1. Set the oven’s temperature to 175°C (350°F).
2. Line your loaf pan with paper towels or grease it.
3. Mash the bananas in a big basin till they’re smooth.
4. Add vanilla, plant milk, sugar, & melted oil.
5. Mix everything with a whisk till it’s well blended.
6. Stir the baking soda, salt, flour, & dash of cinnamon in a different dish.
7. We can mix both components.
8. Gently stir till just blended. Prevent overmixing.
9. Add the chopped peaches and fold. Add chocolate chips or nuts now, if using.
10. We can add the batter to the loaf pan and even the batter with a spoon.
11. Now we can bake this loaf for fifty to fifty-five minutes.
12. We can allow the loaf to get cool in the pan for 10 mints.
13. Then place the loaf on the rack to cool down further.
14. We can cut the loaf with a knife and serve.

TIPS:

• Bananas should be overripe to give the best flavor.
• Batter should not be overmixed; otherwise, bread will be dense.
• Top with cinnamon sugar before baking & you will get a crunchy crust.
• When frozen peaches are being used, thaw and drain then cut.
• To make it richer, you may add a twist of almond butter or peanut butter to it.
• Make two loaves, and you can freeze one to save.

STORAGE INFORMATION:

FRIDGE:

• Place the bread in a container or wrap it tightly. Store for a maximum of 5 days. If preferred, reheat slices in the microwave/toaster.

FREEZER:

• Cover the entire loaf or individual portions with foil and plastic wrap. Freeze this bread for a maximum of two months.

FAQs:

Will we prepare this bread with wheat flour?

• It is possible to substitute half of all-purpose flour with whole wheat. It will have a slightly denser texture.

I wonder if I can make this oil-free.

• Yes. Substitute additional mashed banana or unsweetened applesauce for the oil.

Can I use frozen fruit?

• Yes. Defrost and drain. Keep off the look of unwanted moisture.

What does it take to make it gluten-free?

• Take a 1:1 mix of gluten-free flour. Be sure that it contains xanthan gum or add it.

Is it possible to bake muffins instead?

• Yes. Put the batter in lined muffin trays and set them in the oven at 350°F and bake for twenty to twenty-five minutes.

NUTRITIONAL INFORMATION: Calories: 190

Carbs: 28g
Iron: 1.2mg
Total carbs: 28g
Vitamin A: 40 IU
Fiber: 2g
Calcium: 25mg
Protein: 3g
Serving size: 1 slice
Sodium: 160mg
Serving: 8–10 slices
Potassium: 220mg