Banana Bread With Peaches

Published on December 15, 2020

Part of my learning curve for quick breads had to do with the pans.

Some 9″ by 5″ loaf pans hold 6 cups and others hold 8 cups. The difference is the measurement at the bottom of the pan. If you use one of the 6 cups and there is too much batter for it, you will end up with a muffin top that can burn around the edges.

For this recipe, you want a 9″ by 5″ metal loaf pan that measures 9″ by 5″ both at the bottom and the top. Professional pans are this way. Safeway carries an inexpensive one by Goodcook.

Banana Bread With Peaches



Cut out a piece of parchment paper to fit the bottom of a 9″ by 5″ loaf pan (see note at the top of the post about the right pan for quick breads). Butter the pan, lay the parchment on the bottom, and butter the parchment.

Place the flour, baking soda, baking powder and salt into a large bowl and mix together. Place the sugar, butter, eggs, orange juice, bananas and vanilla in another bowl and beat with a whisk until blended.

Pour the wet ingredients over the dry and stir them just until mixed. Fold in the peaches and walnuts and pour batter into the prepared pan.

Bake in a 350 degree oven for 55 to 60 minutes until top bounces back when you press it.

Let cool 10 minutes, then invert on to a baking rack, remove the parchment, turn back over and let cool completely.

This bread can be made ahead of time and frozen. It also keeps for a week in the refrigerator.

These are pictures are of two of the Christmas in Malta displays of 10 handmade Nativities at the Museum of the Bible in Washington D.C.