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
Ingredients
- 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
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
I’m looking for vegan recipes. Your banana bread looks yummy and healthy. I keep this as my favorite.
You’ve come to the right place 🙂 Check out my recipe index for many more vegan recipe ideas!
Oooo…what a good idea, Nicole! We’ve been overloaded on peaches (in a good way) lately, and this sounds like an awesome way to use some of them! On a side note, google The Peach Brothers – these guys bring Southern peaches up here to our area of the country. Amazing! We actually have 2 boxes of peaches to pick up today, and I’m thinking a batch of this banana bread is in order now!
Oh that sounds fun… I see lots of peach recipes in your August!