Friends, I adore Fall. I am as pro-Autumn as they come. I met Michael in the Fall and we were married in October. I covet sweater weather. I just spent twenty minutes pouring over the bootie selection at Nordstrom.com. I relish dark nail polish and switching from Rosé to Cab. And I love pumpkin. I love it so much. But (brace yourselves), I don’t love pumpkin right now – primarily because it is August. I’m not even ready for it next week.
I realize this is not a popular stance and I probably just lost a couple followers. It’s just that, it’s still Summer and I am holding on with every fiber of my being. I want the anticipation of pumpkin without the accessibility. I want peaches, apples and then pumpkin – in that specific order.
So, as part of my somewhat-controversial ‘Hold the Pumpkin!’ campaign, I present you with a delightful peach banana bread. This is a comforting breakfast for a cool almost-September morning; great for a lazy Sunday, a busy weekday on-the-go or a back to school brunch. Pair with a cozy cup of tea or orange spiced ice coffee.
Peach Banana Bread
Adapted from Ambitious Kitchen
1 3/4 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup mashed banana (about 2 large bananas)
1 cup diced peaches (about 2 large peaches), plus about 8-12 thin peach slices for topping
1/2 cup packed dark brown sugar, plus 2 tablespoons for topping (I used Turbinado)
2 tbsp olive oil
1 tsp vanilla
1/3 cup nonfat vanilla Greek yogurt
Preheat oven to 350 degrees F. Grease a 9-inch loaf pan with non-stick spray.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, combine mashed bananas, 1/2 cup brown sugar and olive oil. Add egg and vanilla and whisk until well combined. Stir in diced peaches.
Add dry ingredients and yogurt to the banana mixture, alternatively, until completely combined.
Transfer batter to loaf pan. Cover with thinly sliced peaches and sprinkle 2 tbsp of brown sugar over the top.
Bake for 60-70 minutes or until toothpick comes out almost clean in center.
Cool for 10 minutes in pan, then gently transfer to wire rack. Cool completely. Cut into thick slices and enjoy!