Healthy Peach Pie Banana Bread
This banana bread has the same irresistible flavors as my grandma’s infamous peach pie! Deliciously juicy peaches, hints of spices, and lots of natural sweetness. The loaf will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
Ingredients
- 2 cups (240g) whole wheat flour or gluten-free* flour (measured like this)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ¼ tsp salt
- ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp vanilla extract
- ¼ cup (60g) plain nonfat Greek yogurt
- ¾ cup (200g) mashed banana (about 2 medium – see Notes!)
- 2 tbsp (30mL) pure maple syrup
- ¼ cup (60mL) nonfat milk
- ¾ cup (150g) finely diced peaches
Instructions
- Preheat the oven to 350°F. Line a 9x5” baking pan with foil, and lightly coat with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Mix in the mashed Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Reserve ½ tablespoon of the diced peaches, and gently fold in the rest.
- Spread the batter into the prepared pan, and gently press the reserved peaches into the top of the batter. Bake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.
Notes
IMPORTANT MEASURING NOTES – READ BEFORE BEGINNING: It's extremely important to measure the flour with this method or a kitchen scale. (← That’s the one I own and love!) Too much will make your banana bread dry.
IMPORTANT BANANA NOTES – READ BEFORE BEGINNING: For best results, use the ripest, darkest, most spottiest bananas you have! The ones that are purely brown are ideal. They have a stronger and sweeter banana flavor than pure yellow bananas.
Measure the bananas by cups or grams, not by “two medium bananas.” Not all “medium” bananas are the same size!
The mashed banana and Greek yogurt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, and all-purpose flour may all be substituted for the regular whole wheat flour.
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
PEACH NOTES: Fresh peaches OR peaches that are canned in 100% juice and thoroughly drained will both work. To ensure the loaf bakes evenly, cut both the peaches to be the same size as chocolate chips. (It takes a little bit more time, but I promise it’s worth it!)
GLUTEN FREE OPTION: For the gluten free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.
VIDEO: To see how this banana bread is made, watch my video here located right above the recipe (it’s a video of a very similar banana bread recipe!).
{gluten free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.