Banana and Peach Butter Bread may sound like a random concoction. And it is. BUT it is a delicious one 🙂
I was cleaning up the kitchen for the gazillionth time the other day, when little miss 2 came and asked if we could make some banana bread because (and I quote) ‘it’s mummies favourite and and I want to say thank you for everything you do‘. I assume the notorious Daniel Tiger is at play here, because I am pretty sure I have never suggested that banana bread is my favourite anything…nevertheless, how could I say no to this adorable request?
So here I am, making banana bread my new favourite thing! I wanted to make a vegan version, as I really prefer vegan baking (less egg mess when cooking with kids is a HUGE plus), and I had some leftover Peach Butter to try out in lieu of applesauce. If you don’t have peach butter, never fear because regular old applesauce works really well too! I have a great Slow Cooker Applesauce recipe, if you end up stocking up on excess apples over the Fall, and want to make your own. I made a batch and froze it last Fall, and am literally just finishing up my last bit this week!
Awesome tip I learned in Tonga a couple years back – make 2 batches of banana bread at a time. Eat one now (coz, as if you are going to be able to wait when you smell it coming out of the oven), and wrap the other one tightly in cling wrap, and leave on the bench at least overnight. The second one is going to be super moist and extra delicious the next morning!
Enjoy a slice with a wee cup of tea in the afternoon 🙂
Let me know what you think of my Banana and Peach Butter Bread with a Chia Crunch. Be sure to leave a comment, like on Facebook, Pin to pinterest or tweet on twitter.
- 2 cups white whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp chia seeds
- 2 large bananas mashed
- 1/2 cup 100% pure maple syrup
- 1/3 cup peach butter sub for unsweetened apple sauce if you don't have any
- 1/4 cup almond milk
- 1 1/2 tsp pure vanilla extract
Preheat oven to 350 degrees and grease a loaf tin
In a large bowl, sift together the flour, baking soda and salt. Add in the chia seeds and mix to combine
In a separate bowl, mix together the mashed banana, maple syrup, peach butter, almond milk and vanilla extract
Add the wet to the dry and mix until everything is combined. Do NOT overmix or the loaf will become gummy
Spoon the batter into the prepared pan, smooth on top with a spatula and bake for 45-55 mins. The loaf will be golden brown when ready
When done, remove from the oven, and allow to cool for 30 mins before removing from the loaf tin. Allow to fully cool before enjoying
Tip: once completely cooled, wrap the banana bread tightly in cling wrap at least overnight. This way, it will be super moist.