Peach Brown Sugar Banana Bread {vegan}

Made with ample bananas, whole wheat flour, brown sugar & a flax egg, this vegan banana bread recipe is a great way to use up a few ripe peaches that you have on hand! 

Summertime is my favorite time for peak season produce – especially the fruit. From watermelon and peaches to strawberries and blueberries, I adore summer fruit!

Sometimes I feel like my peaches feel not quite ripe enough for forever, and then all of a sudden they’re soft and super sweet smelling.. and about a day away from being overripe! These are the perfect instances to bake with peaches.

In fact, this recipe was born out of me having a couple of ripe peaches on hand. I realized that on my long list of recipe ideas to test, peach banana bread had been on the list since last summer. A few banana bread experiments later, and today’s recipe was born!

Vegan Peach Brown Sugar Banana Bread

I use brown sugar to sweeten this banana bread because the combo of peaches + brown sugar reminds me of a summer pie… therefore, this recipe is like a cross between banana bread and peach pie. Yum!

Moist, banana-packed, just sweet enough & with a surprise of diced peaches… this vegan banana bread is a goodie that I hope you bake up yourself! If you give it a try, I’d love for you to leave a comment letting me know how you liked it.

Vegan Peach Brown Sugar Banana Bread

Foodie Loves Fitness

5 from 1 vote

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Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 8 -10

Calories 285 kcal

Ingredients

  

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• 1 flax egg: 1 TBSP ground flaxseed + 3 TBSP water
• 3-4 large ripe bananas
• 2 medium ripe beaches + optional: sliced peaches for laying on top of batter
• 2 cups whole wheat flour
• 1/4 TSP salt
• 1 TSP baking powder
• 1/2 TSP baking soda
• 1 TSP cinnamon + 1/4 TSP for sprinkling on top
• 1/4 cup coconut oil melted
• 1/2 cup brown sugar + 2 TBSP for topping
• 1 TSP vanilla extract

Instructions

 

• Preheat oven to 350 degrees. Coat a loaf pan in cooking spray.
• Make the flax egg by whisking together the ground flaxseed and water. Set aside.
• Mash the bananas. Dice your 2 peaches, and set them aside on a plate.
• Mix the whole wheat flour, salt, baking powder, baking soda, and 1 TSP of cinnamon together.
• In another mixing bowl, beat the 1/2 cup of brown sugar and coconut oil for 30 seconds until smooth.
• Add in the bananas, vanilla and flax egg, and mix again.
• Slowly beat the dry ingredients into the wet mixture until combined well.
• Drain any excess moisture that the peaches have released, then gently fold them into the batter.
• Pour the batter into the muffin tin. If using, arrange peach slices on top and gently press into the batter.
• Combine the remaining 1/4 TSP cinnamon and 2 TBSP brown sugar. Sprinkle the cinnamon sugar mixture on top.
• Bake for 30 minutes. Lightly tent the banana bread with tin foil, and bake for another 20 minutes, or until the bread passes the toothpick test.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 48gProtein: 5gFat: 8gSaturated Fat: 6gFiber: 6gSugar: 24g

Tried this recipe?Let us know how it was!

Looking for more summertime fruit recipes? Check out these ideas: 

• Strawberry Oat Banana Bread 
• Creamy Mango Melon Smoothie
• Tropical Berry Breakfast Tacos 
• Apricot Almond Oatmeal Breakfast Cookies
• Peach Crumb Cake
• Mini Strawberry Matcha Cheesecake Cups